Dino Bones

[OldUsedParts]

Not only will this be my first time to cook Beef Ribs but also my first on the Pellet Grill.

After buying them I got some great tips and advice from our Members here and per somes suggestions, I decided to do them like Professor Aaron Franklin does on his Youtube Vid. The only tweeking I am doing is instead of a 285 temp, I'm using 250. Put these on at 6am - - peeked and spritzed at 3 hours.

Won't be peeking, probing or spritzing again until 5 hours into the cook.

[bsooner75]

Off to a good start!

Where did you find the ribs?


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[OldUsedParts]

Brookshire Bros in Montgomery, Texas "but I had to ask for them" - - don't think they put them out for display with the other meats

[OldUsedParts]

Decision decisions decisions just finished probing and spritzing them at 5 hours and they are already probe tender and I.T. is 198 BUT I'm gonna leave them in until 6 hours total - - then I'll pull and rest for 30 minutes or so. My thinking on this is I'm kinda wanting some more bark if possible. I'm sure happy with the way the flat AMAZN is working today.

[OldUsedParts]

Well, this has been a learning experience to say the least. First of all the battery on the camera went kaput when I took them off the pit. However, after resting for 30 minutes I sliced them up and could have used a butter knife if I had wanted to.
Ratings:
Tender - 10+
Juicy - 10+
Ease of Cook - 10+
Flavor Wiffy - 8 (she liked them but likes Pig better)
Flavor OUP - 3 (I am not a fan)

Conclusion: glad I did them but I will NOT be doing them again - - - Now to figure out what to do with the leftovers

[TwoGuysBBQ]

Those Ribs look delicious, you could shred the meat and make tacos, or a nice sandwich.

if you were in San Antonio I would happily take them leftovers NO PROBLEM

I LOVE ME SOME BEEF RIBS.

Good job on your cook sir, its always fun to experiment.

Ric G.

[OldUsedParts]

Thanks Ric, I certainly won't throw it away - - Between the Wiffy and I there's only 2 remnants to deal with and sammiches may just be the ticket. That way I could add all the flavor I want

[bsooner75]

Throw some of that meat in w/ some scrambled eggs and make breakfast tacos.


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[OldUsedParts]

Throw some of that meat in w/ some scrambled eggs and make breakfast tacos.

I fix breakfast Tacos almost every morning for MOI and that is the plan for man-yawner

[bsooner75]

What time? I'll bring the coffee :)


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[Okie Sawbones]

The carrot and the stick routine:

The ribs look great!

The Amaz-N goes on the other side, so that smoke is pulled and blown across the meat before exiting out the stack.

[OldUsedParts]

My Pit Boss doesn't have a stack, per say, but 4 holes under the hinge on the back side - - - I had lotz of smoke rolling out all holes several times during the cook and the smoke flavor was there BUT not the meat flavor that I was expecting - - - maybe I should have put rub on and then lathered it with some kinda sauce instead of Professor Franklins technique??? No matter, I'm thru messing with dead cow bones.

Sooner, make the coffee strong and Tacos will be ready at 6am SHARP

[bsooner75]

Strong & black…that's the only way I drink it!

Salt / pepper & oak smoke is all a beef rib needs. It's basically brisket on a stick.


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[Finatic]

They look good OUP. The lack of flavor could be in the cut of beef.

So what's next on the "to smoke" list? Pork butt? Maybe a pork loin?

[OldUsedParts]

Depends on what the Sons want "ME" to cook on Pappys Day

I trying hard not to get gun shy