Goldee’s: Beef Ribs
Review - Goldee’s BBQ: Beef Ribs
Goldee’s BBQ opened in 2020 and debuted at the #1 spot of Texas Monthly Top 50 list in 2021. This group of 20-something pitmasters have learned from the best by working at the who’s who of the Texas Monthly Top 50.
Pitmaster Johny White started a youtube channel under Jirby BBQ to share tips and tricks that he uses at Goldee’s. Some of his thoughts run counter to conventional thinking. For example, he will add meat immediately to a smoke and allow the temp to rise as the fire builds versus waiting to get a good bed of coals going and the chamber at the desired temperature like most. I highly recommend watching this tutorial as you’ll surely learn something you didn’t know to help you with your next cook.
Recipe sourced from Jirby BBQ Youtube
Ingredients:
Goldee’s Beef Ribs - By Johny White
1) 3 Bone Beef Rib (Prime or Choice)
2) Yellow Mustard
3) Black Pepper
4) Lawry’s Season Salt
5) Garlic
6) Beef Bouillon Powder
7) Liquid Beef Tallow (Have a mop, baster, brush to distribute)
8) Spritzer - 50/50 - Mushroom Soy Sauce & Water
Directions
Trimming: Score the bottom (bone side) with an “X” so that the membrane will cook off. Round out the edges of the beef ribs, pointy ends will burn-off (Advice: This goes for all meats). Good fat coverage is OK.
Coat with #2 - yellow mustard.
Apply Rub separately. Always start with #3 Black Pepper and give it a really good coat (more than you would a brisket). Then #4 Lawry’s and #5 Garlic. Use #6 Beef Boullion Powder last (Advice: the first time using Beef Bouillon do so sparingly and add more in future cooks best on preference)
Put meat on the Pit and then start your fire (yep, that’s right. Bring the meat temp up with the fire). Use tallow in the bottom to help kick start the fire and create dark smoke.
If using stick burner, leave damper open for 30 min, then close it to 3/4 and bring pit up to 300*.
@ 4 hours: Spritz with #8 Spritzer concoction and add tallow in a tin so that it’ll melt and can be ready for mopping.
@ 5 hours: Mop with tallow (Don’t wrap) so that it will get a good crispy bark
@ 6 hours: Mop again with tallow the edges and top
@ 7 hours: Pull and bend to check for doneness (this means they’re at the 190-200*F)
Mop with tallow and let rest for an hour. Mop again after an hour of rest.
Slice and enjoy
Let us know how it turned out in the comments below.