First time cooking these on a KJ. They turned out really good, all the fat rendered and where probe tender when pulled. The probe literally just dropped to the bone when tested. For this cook I did not use any smoking wood, just the kJ Big Block. Here's what I did.
Trimmed all fat and silver skin from top, left the bottom as is and scored. Dry brined with salt overnight. Setup the cooker for indirect and stabilized between 225 – 250. Added a rub 30min before placing on the grill, no salt in this rub. Cooked until I liked the look of the bark, then wrapped in butcher paper to finish off. Total time was 10 hours, including some rest time. The only thing I'll try next time is to cook at 250 the entire time. I was closer to 225 for most of it. Gotta say, the KJ can hold temps forever…. Love it!
by heir4now
2 Comments
What were your internal wrap and finish temps? Beef ribs are next on my list. Those look amazing.
I made something similar a month or so ago for the first time. 225 F for 6ish hours, rested in butcher paper for about 30-45 min. They were a little tougher than I would of wanted but reasonable. I did underestimate how Rich the ribs would be an I struggled to eat 1 rib. In terms of color, they looked almost exactly like yours as I didn’t have the pink smoke ring, but it was definately smokey enough (especially the one I kept for following day).