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Mar 25th, 2012
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Beef ribs over the weekend #7455980 03/11/19 09:22 PM
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I was firing up the pit over the weekend, so I asked my wife to pick up some stuff at the store last week ... and asked specifically if they had any racks of beef ribs. She picked up a slab but they weren't very thick, I don't recall what cut they were called.
here is what they looked like after unpacking.
[Linked Image]

a light application of a little extra virgin olive oil to help the spices stick, then added salt, black pepper, onion powder, garlic powder and let rest while I was getting the fire going in my LyfeTyme offset with vertical smoker. Upon getting the charcoal to ash, I then put in 5 or 6 chunks 4-6" diameter by a foot long seasoned live oak. vertical smoker came up to about 250 degrees. I then sprinkled Bill's season all spice on as a final coat, then into the smoker.
[Linked Image]

I also had a slab of St. Louis style pork ribs seasoned similarly but also with some of my homemade rib rub that has some dark brown sugar and Cumin mixed in. These went into the vertical smoker with the beef ribs on a different rack. i also had 2 full loop links of venison, Habanero and cheese sausage to smoke (no pictures of the sausage) that a co-worker made and gave me to try. Got all the above in the vertical smoker and back to the kitchen to finish the rest ....
[Linked Image]

I also took about 5 lbs of tenderized venison steaks, seasoned Fiesta Mesquite Fajita seasoning and marinated in Garlic Italian salad dressing (marinated overnight) that I tossed down on the hot grill end of the pit for about 4 minutes per side, turned and another 4 minutes, then moved those to the smoke for finishing.

Beef & pork ribs rolled 225-240 degrees for just shy of 3 hours after i was done with the venison and sausage. I pulled both sets of ribs and off to the kitchen to wrap.

The beef ribs, I cut down to 1 or 2 ribs per group and merely wrapped in aluminum foil and placed on a cookie sheet in a 225 degree oven to finish, 1 more hour. The pork ribs, I took about a 1/2 cup of sweet baby rays BBQ sauce, 2 table spoons of lime juice and 2 table spoons of white vinegar to make a semi-sweet glazing BBQ sauce (my wife likes them sweet), tightly wrapped in aluminum foil for 2 more hours in the oven. By the time I was done, I merely pulled the pork ribs out to rest before going into the garage fridge sealed up in the aluminum foil (no pictures yet). Before wrapping the beef ribs, I took 2 ribs out to test (one for me and one for the wife). The flavor was excellent but the chew and pull was a bit on the tough side (reason the rest got wrapped and back into the oven). It was a bit heavy on black pepper for my wife but I thought they were exceptional!!!
[Linked Image]

we also had some of the venison and sausage for dinner ... the sausage lite my wife up but I thought it had a very nice heat profile and good flavor.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Beef ribs over the weekend [Re: PMK] #7455989 03/11/19 09:26 PM
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I believe those are called beef fingerling ribs.

Re: Beef ribs over the weekend [Re: PMK] #7455990 03/11/19 09:26 PM
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food

Looks good, I have been looking to cook some beef ribs lately but never find any at HEB that aren't either cut into individual ribs or thinned down so you can see the bone on both sides already.


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Re: Beef ribs over the weekend [Re: redchevy] #7455996 03/11/19 09:29 PM
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Originally Posted by redchevy
food

Looks good, I have been looking to cook some beef ribs lately but never find any at HEB that aren't either cut into individual ribs or thinned down so you can see the bone on both sides already.



Yeah, I have to go to a local butcher to get them.

Re: Beef ribs over the weekend [Re: PMK] #7456002 03/11/19 09:33 PM
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Re: Beef ribs over the weekend [Re: Herbie Hancock] #7456017 03/11/19 09:48 PM
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Originally Posted by Herbie Hancock
I believe those are called beef fingerling ribs.

thank you, yes that was what the package called those ... got them on sale at HEB in Georgetown, that whole rack was only $11.xx ... I believe my wife went to the Super HEB not the old much smaller one in Gtown.


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Re: Beef ribs over the weekend [Re: PMK] #7456037 03/11/19 10:00 PM
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Everything sure looks good, puts me in the mood to fire up my LyfeTyme

Re: Beef ribs over the weekend [Re: PMK] #7456068 03/11/19 10:32 PM
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All over them! cheers food


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Re: Beef ribs over the weekend [Re: Herbie Hancock] #7456162 03/12/19 12:28 AM
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Originally Posted by Herbie Hancock
I believe those are called beef fingerling ribs.



Those are the kind I like. clap

Re: Beef ribs over the weekend [Re: bill oxner] #7456245 03/12/19 01:46 AM
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Originally Posted by bill oxner
Would.

food


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Re: Beef ribs over the weekend [Re: PMK] #7456434 03/12/19 12:42 PM
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Oh heck yes food


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Re: Beef ribs over the weekend [Re: PMK] #7456444 03/12/19 12:56 PM
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the wife pulled out the rack of St. Louis style pork ribs for dinner last night ... I got a big up from her as they had a little sweet and fall off the bone tender (a little overdone for me) ...
[Linked Image]


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Beef ribs over the weekend [Re: PMK] #7456474 03/12/19 01:25 PM
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Looks great!!

I've still got tons of Live Oak to cut post Harvey if you're interested in some firewood, it's free.

Re: Beef ribs over the weekend [Re: PMK] #7456490 03/12/19 01:38 PM
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we are coming down to Port A in mid/late June ... maybe I can talk ZK315 to help out with cutting up some ...


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Beef ribs over the weekend [Re: PMK] #7456504 03/12/19 01:46 PM
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Originally Posted by PMK
we are coming down to Port A in mid/late June ... maybe I can talk ZK315 to help out with cutting up some ...



Sounds good. I may be overseas then but will be in touch. If I have time I will cut some for you before I leave.

Re: Beef ribs over the weekend [Re: PMK] #7456527 03/12/19 02:09 PM
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Re: Beef ribs over the weekend [Re: PMK] #7456806 03/12/19 07:29 PM
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Would food

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