NRL Grand Final Food

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Sjcampbell
Posts: 95
Joined: Fri May 01, 2015 10:40 am
Location: Armidale, NSW, Australia

NRL Grand Final Food

Post by Sjcampbell » Sat Oct 03, 2015 10:47 am

Doing ribs tomorrow for the footy. I have two racks of St Louis cut pork ribs and while I was in the butcher found a packet of "Korean Beef Ribs" which seem to be a beef short rib but with a full thickness of meat.

I do my pork ribs for 5 hours at 120C and was thinking of putting on the beef ribs 2 hours earlier (7 hours in total) at the same temp, testing for doneness at about the 6.5 hour mark, roughly thr time Franklin mentions in his book.

Any thoughts about that temp and anything I need to know about these beef ribs or any special prep they need? Never done them before so this will be an experiment.
Cheers
Steve

Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735


steinyboys
Posts: 150
Joined: Sat Sep 05, 2015 9:23 am
Location: Melbourne

Re: NRL Grand Final Food

Post by steinyboys » Sat Oct 03, 2015 12:11 pm

The only thing I can see you are doing wrong is not cooking for the AFL Grand final LOL
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Sjcampbell
Posts: 95
Joined: Fri May 01, 2015 10:40 am
Location: Armidale, NSW, Australia

Re: NRL Grand Final Food

Post by Sjcampbell » Sat Oct 03, 2015 12:17 pm

My son is cooking for that :)
Cheers
Steve

Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735

mb403
Posts: 106
Joined: Wed Sep 24, 2014 7:34 pm
Location: BrisVegas!

Post by mb403 » Sat Oct 03, 2015 5:32 pm

Wish i could add something to help with beef ribs.. my beefys suck everytime. Even the wifey agrees with me instead of being nice lol.. mine always come out too chewy..
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urbangriller
Posts: 9582
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: NRL Grand Final Food

Post by urbangriller » Sat Oct 03, 2015 5:35 pm

Beef Ribs need roughly 7 hours @225F (107C), just salt and pepper rub then set and forget!

Chris
Common Sense is so rare these days it should be a Super Power!

Sjcampbell
Posts: 95
Joined: Fri May 01, 2015 10:40 am
Location: Armidale, NSW, Australia

Re: NRL Grand Final Food

Post by Sjcampbell » Mon Oct 05, 2015 9:49 am

Post final update.

Korean style beef ribs were scored both sides and rubbed BBQ pit boys SPG and placed in Kamado at 120C for Seven hours. Pork ribs had the membrane scored and rubbed with SPG and cooked at 120C for 5 hours. Pork ribs given 3 slathers of BBQ Pit Boys Honey Chipotle sauce at 10 min intervals before taking off to rest. No Texas crutch.

AWESOME!!!!! pork ribs still had a nice bite and plenty of flavour from the rub and sauce. As for the Koren beef ribs, I haven't eaten this style of rib before. The meat, as has been said it different previous threads, is a lean layer separated by a small band of fat to the meat between the bones. I cooked it bone up for the first three hours to keep juices flowing in to the leaner meat and the cooked bone down for the remaining four hours. Both layers were as soft as pulled pork. The leaner layer, although coarser was still quite soft and easy to eat hanging on to the "handle".

Sorry there are no pictures but the wife was in Sydney visiting her mum and came home on the train - which was late!!!!! Thus making the final dinner prep a bit of a panic as its a half hour drive from our farm to the station.
Cheers
Steve

Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735


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