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Another Smoke...Ribs on a Brinkman

PPRM

Well-known member
Did some Beef Ribs today....

Pile of Ribs

PileofRibs.jpg



Rib Rack and Ribs with Thermometer in them

RibRack.jpg


TempProbeinRibs.jpg




Considering some options....

Afewideastotrytogetthesmokerhotter.jpg




Ribs on a Platter

RibsonPlatters.jpg




And final Plate with Beans and Pasta Salad


PlateofPastaSaladBeansandRibe.jpg


PPRM
 

leanin' H

Well-known member
After just having a grilled cheese sandwich for supper, i'd like ya to know how picked on i'm feeling right now! :cry: That looks like a grand dinner ya made. Hope it tasted as good as it looks! :D
 

jigs

Well-known member
at least yours was fresh.... I had left over spaghetti.....not heated evenly, so one bite hot/ one cold.....
 

Ben H

Well-known member
Grass Fed Ribeyes last night, my father has my propane tank for the grill to use with the "flame thrower" for starting brush piles. I seared them in a pan and tossed them in the oven. Came out very good.

Are the back ribs just the part that would be cut off your rib roast/rib steaks? My butcher cuts everything with the band saw calling it short ribs. What's the difference between back ribs and short ribs besides length of cut? I bought the same rib rack. I have a Brinkman, it's the boxy looking one but not electric.
 

PPRM

Well-known member
I believe you are right on the Ribs. I am not a meat cutter tho,

I am not into Ribeyes as I think the Bone Ads flavor, so I leave the Bone in.... I only have them cut because of the few customers I have that ask for them. And they pay another $2.0/lb for them, so i have yet to understand the draw there,


Pat
 

Big Muddy rancher

Well-known member
I started three roasts, 2 sirloin tip and on rib roast on a smoker I built last summer, for our family dinner on Saturday. It was cold out and hard to get the heat up and regulated so 2 went to the oven and one I moved right over the charcoal. We ate one from the oven and the one off the smoker for dinner and today cut into the one that didn't get eaten on Sat. I think it was the best pink thrugh out with a hint of smoke. :D
 

PPRM

Well-known member
I agree 100% with the hint of smoke BMR..Pink thru depends on the roast. Rump, Brisket and Chuck tend to have lots of collagen that needs to convert to gellatin for tender. This happens at a meat temp of around 190 degrees and takes time.. But it is so worth it. Those roasts work real well slow roasting at low temps...

Points to you for the move to an oven. Many people panic and and try to get the heat up. The result is doing something that causes too much smoke and overpowering flavor IMO... Even if the first few hours are in asmoker and then you go to an oven to finish, you generally get the smoke flavor...

Do some pics, I'd Love to see your handiwork!


PPRM
 
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