I had my first go at beef ribs on Christmas Eve.
It's a bit hard to see, but it's a 5 rib rack, with 3 ribs covered with Mrs O'Leary's Cow Crust, and 2 au-naturel for the kids.
Cooked for 8 hours 20 mins over gidgee charcoal, using black wattle chunks for smoke.
The view at half time:
I took them off at the 8hr 20min mark, but I reckon they could have done with another 30mins, as there was still just a little bit of resistance when probed.
They only rested for about half an hour too, as it was getting late, and I needed to get the kids fed and into bed.
Results weren't too bad, but there's room for improvement.
The muscle above the fat layer was still a bit firm, and the muscle next to the bone was fall apart tender.
Is this usual for beef ribs?
Would another 30mins cook time have made it more tender, or would it have turned the other muscle to mush? As you can see in the last photo, the muscle next to the bone just fell apart as I was trying to cut them.
First go at beef ribs
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The muscle above the fat layer was still a bit firm, and the muscle next to the bone was fall apart tender.
Is this usual for beef ribs?That's exactly what I find and one reason I don't do them much any more.
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Yep, that top layer is a bit tricky as it's fairly lean.
Try and get your hands on some Cape Grim beef ribs, they come with that top layer removed so it's easier to get a consistent cook. A quick search of some pre-existing threads on here will show you some cooked pics of what I'm referring to.
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I'd keep pushing em til all is tender mate, or you can texas crutch them for 2-3 hours in the middle of a cook. IE After smoking and before setting ya sauce.
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