Been in NE Ohio for 14 years and never seen a good beef rib. Today, I visited my favorite meat market and they had them. I must have gotten there early because I never seen them there before and the people in front of me were snatching them up. My hart was beating hard then it was my turn. Got to pick out of the last three. Picked this one up and have it resting in the freezer for better weather.
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0614_zpsf644a5e7.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0614_zpsf644a5e7.jpg.html)
Being from AZ, these are a dime a dozen. Forked out .99 a pound for this baby. Use to cook in oven at 250 for 4 hours then toss on the grill for another hour. Good stuff. Looking for ideas for the Bradley? Should I go with the 3-2-1?
Here's link to what I did with the last big ones I found. I think the total time was about 5 hours. http://forum.bradleysmoker.com/index.php?topic=34460.msg400289#msg400289
Those are going to be good!
Just waiting for a "warmer" weekend. ;D ;D ;D
Nice find! Can't wait to see your results.
How did they turn out? I've been wanting to try beef ribs in the Bradley for a while now. I've just about perfected my back and side ribs but looking to switch it up to add some beef. :D
Probably going to be a week or too. Looks like we may have some warmer temps coming.
Today's the day.... Ill be posting photos later once things get going. ;D ;D ;D
Looking forward to seeing how these come out!
Sorry for the late update. I cooked the beef ribs using the 3-2-1. They came out over cooked/fall off the bone. Next time I might try 2-1-1 But they were melt in your mouth finger licking good.... ;D
It's time.
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0645_zps338e4bd2.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0645_zps338e4bd2.jpg.html)
Out of the box
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0654_zps62d2b4ea.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0654_zps62d2b4ea.jpg.html)
Fallen off the bone
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0655_zps5fab777a.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0655_zps5fab777a.jpg.html)
They sure look good to me.
Fall off the bone? Sounds perfect. :)
Looking good.
I think I'm going to stop off at the local butcher shop on my way home. :) Those look de-lish!
Quote from: RedJada on April 21, 2014, 03:16:39 PM
Sorry for the late update. I cooked the beef ribs using the 3-2-1. They came out over cooked/fall off the bone. Next time I might try 2-1-1 But they were melt in your mouth finger licking good.... ;D
It's time.
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0645_zps338e4bd2.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0645_zps338e4bd2.jpg.html)
Out of the box
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0654_zps62d2b4ea.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0654_zps62d2b4ea.jpg.html)
Fallen off the bone
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0655_zps5fab777a.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_0655_zps5fab777a.jpg.html)
3-2-1 method, at what temp? thanks
Hey pobdee, i cooked at 220, smoked 2 hours with hickory. I like to have a little tug on my ribs. These literally were falling off the bone.
thanks for the info
Making my mouth water.
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Sorry. New guy. 321?
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321= Smoke/cook for 3 hours. Pull and wrap tight (with liquid ie, apple juice) in foil and cook for 2 hours. Pull, remove foil and cook 1 hour. Sauce if you like during the last hour. On baby backs you might like 221 method.