Beef ribs fit for Fred Flintstone

Beef ribs fit for Fred Flintstone

Beef ribs - This is one of those "nemesis" cuts that I have not been able to get to turn out the way I wanted. I think the problem has been more with the source meat than the methods.

Started with some beef ribs from RD


Keeping it simple with Kosher salt, pepper and Garlic


On the MAK 2 star with Oak and Mesquite. Pellet Boss set to 275F


Getting happy. Almost there


Looking good. This is the 4 hour mark


Done!


Sliced. Wow. Like chuck roast on a stick!







My Daughters plate


I think she likes it!


There is just something primal about picking up a bone with that big a hunk of meat on it and eating it.

If the source product I was using in my other attempts were this meaty, I think I would have done better in the past.

The Mrs. Wasn't real thrilled with the idea of beef ribs (given the results of my previous attempts) but she liked them.

And lets not forget dessert!

I only have one thing to say...

Wilma, I'm home!

Looks to me, they turned out great.

Wow those look great! Been a long time since I had a good beef rib. Those look like what I need. Nice job!

Those look awfully tasty to me. How was the tenderness on them? I can never seem to get beef ribs more tender than an iron hinge.

They were tender. Not quite pulled beef on a bone, but plenty tender. The IT was in the high 190's to low 200's when I took them off.

I've never done ribs so thick you could get a reliable IT until yesterday.

Yummy!!! Love the beef in any and every way!

I gotta find me some ribs like that! All the ones I've found around here have all the meat carved off and are worthless.


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