Smoked Angus Beef Ribs (Plate)

[BedouinBob]

Man that looks good. You guys make me cry with the meat prices. In Colorado, I got a short rib plate and it was close to $7 per pound. Meat ain't cheap here in flyover country! 

[SuperDave]

Went on the look and found them for $4.99/pound in my area.  I've got one other source to checkout and then go do a visual quality check. 

[DivotMaker]

Skip to 1 min marks

https://www.youtube.com/watch?v=IAWysAfAjV8


I guess they look the same but are different.   

I think this cut was talked about before

Wow, John, those look good!  Bet that's a good sauce, too!

[gregbooras]

Skip to 1 min marks

https://www.youtube.com/watch?v=IAWysAfAjV8


I guess they look the same but are different.   

I think this cut was talked about before

Wow, John, those look good!  Bet that's a good sauce, too!

Those ribs looks really good and the sauce, but I believe they are a different cut.

Greg

[SuperDave]

Skip to 1 min marks

https://www.youtube.com/watch?v=IAWysAfAjV8


I guess they look the same but are different.   

I think this cut was talked about before

Wow, John, those look good!  Bet that's a good sauce, too!

Those ribs looks really good and the sauce, but I believe they are a different cut.

Greg

Covered in my video I posted on beef rib cuts. 

[jcboxlot]

Thanks Dave, I remembered you called these appetizers!   

Maybe its the thin cut, but I was surprised they cooked these so low (130) vs a meaty cut.


Greg, they only thing I have BOMBED ON POORLY EVER in the SI were the ribs you made. I figured heck, its ribs what could go wrong.   (mine had too much top fat cap) and turned out looking like frankenstein or elephant man ribs. 

Jealous yes, will revisit yes.

Even at butcher shops they aren't easy to find.   Esp those shops where they don't actually "butcher" the meat but get it trucked in.

[gregbooras]

Thanks Dave, I remembered you called these appetizers!   

Maybe its the thin cut, but I was surprised they cooked these so low (130) vs a meaty cut.


Greg, they only thing I have BOMBED ON POORLY EVER in the SI were the ribs you made. I figured heck, its ribs what could go wrong.   (mine had too much top fat cap) and turned out looking like frankenstein or elephant man ribs. 

Jealous yes, will revisit yes.

Even at butcher shops they aren't easy to find.   Esp those shops where they don't actually "butcher" the meat but get it trucked in.

Hey John,

I have another rack in the freezer that I will plan to do when time allows. The next time around I will make two changes, one brine the ribs overnight and smoke at 250 degrees.

Greg

[swthorpe]

Greg...why do you want to raise the smoker temp from 240 to 250?    I am with you on the brining option, but not sure I understand the switch in temp.

[gregbooras]

Greg...why do you want to raise the smoker temp from 240 to 250?    I am with you on the brining option, but not sure I understand the switch in temp.

Steve,

I ran these babies at 240 for 5 hours and they were at 165 degrees. I bumped the temp to 250 degrees and it still took a bit over 8 hours to smoke. I was reading a recipe yesterday that Aaron Franklin’s posted and he does his at 285 degrees and he says it takes 8-9 hours.

My thoughts are that in the end a few more degrees most likely won't affect the taste, just the time.

Greg

[swthorpe]

Thanks, Greg.  I hope to try some beef ribs this weekend and just wanted to be sure I set the right temp. 

[gregbooras]

Thanks, Greg.  I hope to try some beef ribs this weekend and just wanted to be sure I set the right temp.

Steve,

Here is the link to Franklin's recipe.

http://andrewzimmern.com/2015/04/21/aaron-franklins-beef-ribs/

Greg

[swthorpe]

Thanks for the link.    Just got to plan my trip to RD!

[DivotMaker]

Greg, the Wagyu ribs, that John posted in the Asian ribs video, cooked to 130 looked pretty darn good.  Any reason to not smoke beef ribs to a pink medium?  I would think that brined ribs (which tenderizes) would be good with a pink center.  I, personally, can't do grey beef, except on brisket, which is a whole different cut than any other beef.

[gregbooras]

Greg, the Wagyu ribs, that John posted in the Asian ribs video, cooked to 130 looked pretty darn good.  Any reason to not smoke beef ribs to a pink medium?  I would think that brined ribs (which tenderizes) would be good with a pink center.  I, personally, can't do grey beef, except on brisket, which is a whole different cut than any other beef.

Tony,

With this cut of ribs, I think you have to treat them like brisket if you want them tender.

Greg

[DivotMaker]

I'm no butcher, Greg, but the cuts in the video looked like your ribs band sawed lengthwise, into 1.5" cuts.  I could be wrong, but if you look at the video again, you see the cut bones on the bottom that sure look like a cross-section of you ribs.  Anyone else see it differently?