Beef Ribs

I posted in another thread about these Cape Grim beef ribs I bought recently and here's the first cook.

I cut the 4kg pack in to 3 sections of 2 ribs each and froze the other two for another day.

The weapon of choice is the Big Green Egg loaded with red gum charcoal and set at around 300f.

I put them on a rack with a pan underneath which had some red wine vinegar in it.

After only an hour they had pulled back off ther bone nicely but weren't at the target temp yet.

After 2.5 hours they had reached the target of 200f internal and I think this is where I made a mistake by leaving them in the egg for another hour because we were still 3 hours from dinner time.

So after 3.5 hours cooking time in total, I wrapped them in foil and we were still a couple of hours away from eating.

By the time I did unwrap them, they were only warm and tested ok with a probe but not as soft as I would have expected. So zap in the microwave got them back up and I think that helped get them more tender.

Served with slaw and chips I thought they tasted great and were almost falling apart. I can't say the wife liked them though, she's not a big fan of the strong meaty taste which beef ribs have.

What woiuld I do different next time ?

Cook them at a lower temp and wrap them once they reach the target rather than leave them in longer.

You can't win them all as they say and while I wouldn't say they were a fail, but they could have been better.

The problem I have with red gum charcoal in the BGE is that it tends to go out if starved of oxygen too much which is why I went for 300f in the pit. The only other option with low and slow red gum is to hook up the Digi Q and that seems to keep it alight better. I've also got plenty of robot turds which I'll use next time.

The lump from Heat Beads or similar from Bunnings works well but red gum is really best at normal roasting temps.

The red wine vinegar was something I had just sitting in the cupboard, no particular reason.

No, didn't get much in the way of drippings.