what he said. To me the biggest difference in cooking a filet vs a ribeye, NY strip is the shape. The filets tend to be smaller and thicker so it’s harder to get a good even temp. Reverse sear or sous vide make it easier to get a consistent finish and the desired doneness. Maybe consider adding a compound butter when you sear or as it rests to add some flavor and fat EDIT: just saw that the question was yesterday for last night. Hopefully it worked out
The hater is gonna be furious that I acquired ribs just like I said I would this morning. But, i don’t know why I said slc ribs when i meant BBRs
Took a pic of the ribs in the floorboard of backseat while driving to make the am deadline. I have some srs e-cred on the line here!!!
So I've never tried beef ribs. These have only been smoking for 2.5 hours at 250-275. Thought these took forever like brisket or chuck roast? There won't be anything left in
In my experience, beef back ribs aren't ever gonna get real tender. They'll be "toothsome" (to borrow a cunty cooking term) but they will have a delicious beefy, fatty, salty flavor.
Very crucial moment, going to swap the ribs and hope I keep the order straight. Needed because if slight temp difference from firebox to stack side of smoker.
Doing some knock off burnt ends with a 3 lb chuck roast tomorrow for the first time. Going to wrap when they get to 165 and then go until they get to 195. Will cook at 250. How quick should this cook? I’m thinking 4 hours to get to 165? Am I way under estimating?
I did this last week and cubed it first and then put them on a rack for an 1.5 hours at 275. Placed them in a pan and cooked for another 2.5 hours. They turned out pretty awesome.
I have some steak markers but could not find them. So now The order listed earlier is right to left instead of left to right.
Left mine whole and it was 3.5 hrs until 165. Depends on how fatty the roast is honestly. I cooked mine at 275.
Welp boys, we are done. Just wrapped in butcher paper to let rest for an hour and then it is the fun!
Judging is starting now. Will post results in a couple hours if the edible I am getting ready to pop does not snow me under.
I've kind of gotten my method down on my current equipment. Cooked to 115 internal on the pellet, then cast iron seared 1:30 on each side on the stove. Hasn't failed me yet.
Alright, results are in. 1-2 place was super close. 1. Rabid 2. poor paul 3. Cooper’s original 4. S&P 5. wes tegg 6. jbr There were 4 judges and we did not discuss ribs while voting or eating, only afterwards to gather feedback. Rabid & poor paul har almost identical recipes. There were 2 differences. paul used cayenne while Rabid used ancho. The nod for the heat actually went to paul. But, Rabid used ginger where as paul used mustard and the ginger offered something that put it a little over the top. S&P really allowed the meat and smoke to come through. If the salt would have been dialed back slightly, may have even placed higher. Cooper’s was very similar to S&P but with some garlic. The garlic was a little heavy an negated the smoke & meat flavor that just the S&P excelled at. Tegg’s rub was really good but a touch more salt was needed to balance it. All agreed, if it had more salt it would have been in the running with 1&2. jbr, the rub is for a very narrow target group. If you like cinnamon, you will enjoy it. Unfortunately, 3 of 4 of out judges were not a huge fan of cinnamon. All 3 of those same judges did agree that if the cinnamon was removed, it would have placed way higher.
I just checked what I sent you and feel pretty good about it (sans cinnamon). The grandma jab is a low blow.