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Beef Back Ribs

I scored a fresh rack of beef back ribs and had a couple of ribs from a roast I made into steaks. These are hard to come by around here. Frozen defrosted are common but I refuse to buy them due to past bad experiences with them. I like to trim the fat and silver skin from the meat in between the bones and pull the membrane. Seasoned with pepper, garlic powder, and Lawry's seasoned salt. I cook them meat side up, bone down only at about 275. 2 hrs indirect, 1 hr foiled, 45 min sauced. They ended up with a nice smoke ring and very tender.imageimageimageimageimage
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser

Comments

  • CANMAN1976CANMAN1976 Posts: 1,582
    I Love beef ribs!!! 
    Yours look awesome.
    Nice smoke ring too:)
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • calikingcaliking Posts: 9,064
    Very nice.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • td66snrftd66snrf Posts: 1,029

    CANMAN1976

    caliking     

    Thank you gentlemen.      

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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