Beef Ribs

magoo40

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Beef Ribs for dinner, 1.8Kg 4 bone plate, Home made rub, 13 hrs 15min cook time I did increase temp a bit late next time I would increase the temp at the time of wrapping. (on the graph where the temps converge is when i wrapped)

They were super tender and tasty.

I love the data I get from my Fireboard, it's interesting how the temp rise is reasonable steep to a point then flattens off, I see the exact same behavior with a brisket, it's easy to see why newbys panic and think there cook is going too fast. (been there done that)
 

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Ek575

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I made these this week. Pulled them off the grill a little early, at 85c. They were super tender but the fat hadn't rendered enough.

I trimmed the fat off the top, there was a still a thick layer of fat under the initial layer of meat. When I pulled them off the grill the top had dried out too much, reckon I need to leave a little of the fat cap on.

Any tips for cooking these are highly appreciated.
 
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magoo40

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Location
Geelong Australia
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Ironwood 885
I made these this week. Pulled them off the grill a little early, at 85c. They were super tender but the fat hadn't rendered enough.

I trimmed the fat off the top, there was a still a thick layer of fat under the initial layer of meat. When I pulled them off the grill the top had dried out too much, reckon I need to leave a little of the fat cap on.

Any tips for cooking these are highly appreciated.

I left a layer of fat on the top. (about 1/4") where i could and wrapped with butchers paper at a higher than normal temp to give more time for the fat to render off and form Bark (iI seen this on a meatchurch video) . I did have a small section that had no fat layer on top that was a bit dry. The meat layer underneath was fall apart, I removed them at 95C and rest for1 hr in a cooler.
 
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