06/12/2000 -  Beef Ribs

Yesterday Nature Boy started a post on beef ribs - they sounded like a good idea and since I haven't made beef ribs I decided today would be a good day. Our objective will be a dome temp stabilized between 225 and 250 degrees, over a drip pan sitting on 2 fire bricks. From 3 to 4:00 we'll wrap them in foil and continue cooking on the BGE - the last 2 hours (target time is 6pm)  will be on direct - sounds similar to the method that I use for baby back ribs!

[06_12_00][12_20]_01.jpg (381947 bytes) 12:20pm - the beef ribs are on the BGE - Last evening I covered them with the Memphis Style rib rub and let them rest in the fridge. This morning at about 5am, I gave them a good coating of mustard and back in the fridge they went.
[06_12_00][14_20]_01.jpg (433941 bytes) 2:20pm - after 2 hours on the BGE, they are developing a nice color. They have been flipped twice - the grease is starting to collect in the drip pan.

3:15pm - flipped the ribs again. Noticed the temp had increased to 300 degrees - now it's back to the 250 level.

[06_12_00][15_58]_01.jpg (389774 bytes) 3:58pm - I'm starting to think that I'll have an early dinner. There is a lot of shrinkage from the rib bones, but they don't shake just right yet.  The internal temperature is 170 degrees - I took it at the request of Nature Boy and now I'm wondering what the temp should be. Think I'll go by the shake and feel test - no foil tonight - they are coming along nicely without it.

4:50pm - decided to apply a little of Gfw's BBQ sauce. Still planning on a 6pm finish.

[06_12_00][17_56]_02.jpg (294264 bytes) 5:45pm - the ribs came off the grill. not bad and yes, I ate them all. For the time invested, I prefer baby backs - just my choice.
How they were really cooked...
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