So the wife picked up some Blackwood Valley Beef Ribs from the markets a couple months ago. We vacuum sealed and left them in the freezer until ready to cook. My birthday is coming up shortly, so I thought I might as well cook up a rack as an early birthday dinner on Saturday. Mindful of the last time I cooked the Coles ribs, I thought I would make sure I had plenty of time to get them done.
Fired up the Smokey Mountain, and loaded with 4 chunks of Hickory. Threw the ribs on at about 10.30am, with only a salt and pepper rub. Was aiming to keep the temperature between 110 and 122C, but the afternoon sun got onto it and temperature started to climb. It got to 140C before I rigged up some shadecloth on the side of my veranda to keep the direct sun of the smoker, and managed to get the temperature back down to 135C.
Wrapped the ribs at 1.30pm, and left them wrapped until about 4.15pm. Tested with my Thermapen, internal temperatures were about 93C, and the probe slid through with absolutely no effort at all. So I unwrapped for a final 30 minutes or so to try to set the bark a little bit more. Took them up just before 5pm and tented with foil on a chopping board to rest for a little while.
We were all very happy with them. Sliced beautifully between the ribs. The outside 2 ribs also fell out when I took it off the smoker. Overall, meat was very juicy and tender. Only thing is that they didn't have a real strong smoky flavour. It was subtle and very flavoursome, but not as strong as I can handle.