Want to smoke these on the KJ this weekend, was wondering what the best way to handle these individual bone in ribs would be. A lot of what I can find online is for when you have about 3 bones connected, so not sure how different it would be for individuals. So I guess my main questions would be:
- 1. What temp? I’m guessing 250?
- 2. Should I wrap/foil boat? And if so, at what temp, and individually or all together?
- Should I dry brine over night or anything?
Any advice at all would be appreciated, thanks!
by diz_lizard
10 Comments
I just did beef ribs last weekend. One was a bone and a half, the other was a single bone. Seasoned the day before, threw them on around 9am at 275 double indirect. Smaller one finished at maybe 1 and the other an hour later? No wrap or anything. Came out great.
Those are great for stew. To smoke you might lose too much moisture because they are too short.
I’d treat those the same as a 3 or 4 bone piece. Just go lighter with the rub since you have more surface area. And it’s a cut that’s very difficult to mess up.
I wouldn’t worry that they’re cut. Dry brine as long as you can, and you shouldn’t need tin foil. 250 or lower and maybe spray if you sense it’s burning. I think you’ll be fine.
They’re just any other rib. Saltyourmeat.com and cook until at least 180*F, or if you’re my wife more like 195-205 god forbid she recognize that this thing was ever alive to begin with forgetting about the, oh I don’t know, bones that she’ll gladly gnaw on!
I just did these
https://preview.redd.it/dmpjn2mw94cf1.jpeg?width=3024&format=pjpg&auto=webp&s=3fa6e40d267f81c101eb756cae5c372ef95ef6ef
from Costco and they were amazing. Tasted like lil briskets. I did SPG using course pepper. Smoked indirect with hickory at grate temp of ~275 (which was around 250 done for me) for about 4.5 hours and then let them sit for ~30 minutes. That was it. No spritz or anything. Left the dome closed for the first three hours.
i feel like these are not worth the money at $9.99 a pound.
I’m considering doing those in the roast next to those packs, on the rotisserie. Haven’t seen much of that. Can’t decide if that’s because it’s a bad idea, or there aren’t many people trying to spin a hundred dollar hunk of meat. Sigh.
Keep it simple. I’d try for a 225F grill temp and avoid doing anything to them for 3-3.5 hours. Turn them and let a probe tell you when tender
250 – spg – 8-10 hrs – take to 208F to render properly – no need to wrap imho