Primo beef ribs

[Guest]

It has been over 2 weeks since I got to cook on the Primo. I somewhat made up for lost time today with some Flintstone ribs. Smoked 5-1/2 hours with Bovine Bold rub and finished with Blues Hog Tennessee Red sauce (current favorite). I took these giant ribs off and sliced them a few minutes ago. This is my first time cooking beef ribs. It will certainly not be the last. These things are melt-in-your-mouth tender. Got some bbq baked beans going and some home made mac & cheese. Garlic bread and sweat tea will top us off. Yum,yum!

 

[ashtrey]

i dont want my arbys now GOODNESS those look GREAT!!!!

 

[antman1331]

Dang... The name of that sauce alone makes my mouth water... Looks good cheez...

 

[Guest]

Those beef ribs look fantastic Cheez. I hope to get to try out my Primo next weekend, I am still working on the SST table and it is a slow go. BTW I have never tried any beef ribs on any grill but these look mighty fine.

 

[Guest]

Doc1 - 2/2/2009 5:58 PM

Those beef ribs look fantastic Cheez. I hope to get to try out my Primo next weekend, I am still working on the SST table and it is a slow go. BTW I have never tried any beef ribs on any grill but these look mighty fine.

Doc we just don't live in the best area for beef for some strange reason. I have always been told that beef ribs had to be boiled to death to make them tender. That is totally wrong. These ribs are as tender as ANY pork ribs I have ever had and I have had a lot. emoBigsmile
I used some 10 year old dried out cherry wood for smoke and the flavor is great too. Next time around I will try to use some hickory that was cut last summer.

 

[foodsaver]

beautiful! They looked like the butcher hadn't been too stingy with the knife too. Any luck tracking down those rubs while you were in the midwest?

 

[hoggerhead]

SON!! Those look awesome

 

[JDK]

Im bringing my Primo home tomorrow!!!!!!!!!!!!!!!!!!!!!!!!!!! Building a table this weekend Cant wait!!!!

 

[Guest]

foodsaver - 2/2/2009 6:20 PM

beautiful! They looked like the butcher hadn't been too stingy with the knife too. Any luck tracking down those rubs while you were in the midwest?

No luck on the rubs where I am in MO. They distribute the stuff pretty much from St.Louis north. I have been in SW MO. I can get all the Blues Hog sauce you want but no Plowboys rubs yet. This Tennessee Red is the best sauce I have ever used. It brings out flavor rather than covering. I got 3 pints on my last trip. When I go back I will be getting a couple gallons. It is vinegar based so it will keep a long time.

Yeehaw Josh I know you are excited about getting your new Primo. Since you will be attending those cooking classes I expect to see some photos of your work. emoBigsmile

 

[JDK]

Attending! Heck Ill be teaching them lol..Hope to have the table built by Sunday b/c having the family over Sunday evening for a cookout..Of course Seared steaks and veggies will be the first cook..My mouth is watering just thinking about it

 

[Guest]

Cheez, maybe we can talk Billy and Brandon into changing this forum name to "Chattanoogafishing&primoforum.com.

 

[JDK]

Doc what kind of table are you building? I plan on building mine Sunday.. got a simple plan from the Primo site I just need to find some nice ceder or some other kind of nice wood for the top.