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Beef Rib suggestions......

Lizard DraggerLizard Dragger Posts: 99
edited 7:27AM in EggHead Forum
My wife picked up 4 racks of Beef "Backribs" that I Froze. I am looking to cook them, and need ideas, I've never done beef ribs before. The racks are very nice, about the size of typical baby back ribs.

Any Ideas???? :)

Comments

  • Smokem just like you do baby backs. Use a beef rub instead of a pork rub.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Just like Baby backs as Frank said. Here's some I did last week. 275 dome indirect with some grapevine for smoke Pulled at 200 deg. internal. Took exactly five hours, they were all within 3 degrees of 200.
    Deeelicioso :)
    DSC_0001_1-1.jpg
  • Ditto what Frank and Cpt'n Cook said. I use the same method for these that I use for Babybacks, 2-1-1.

    They should look like this when about done.

    108-0833_IMG.jpg

    Mark
  • Couple more pics

    IMG_0491800x600.jpg

    IMG_0493800x600.jpg
  • I like to smoke them longer. I find that indirect at about 250 for 8 or 9 hours with a drip pan with a little beef broth, wine, and water gives me fall off the bone tender. I also use oak as my wood of choice for beef.
  •  
    The first time I did beef on the egg I cooked them too long, horrible. Dogs wouldn't even eat them.

    Took me 1.5 years to even want to try them again. Got some meaty ribs cooked them for, I am guessing, about 4 hours at 250° dome, until they were tender. As you can see I tasted to make sure.

    Ended up doing them the same way the next week.
    Best Ever.
    beefrib3done.jpg

    beefrib1.jpg

    beefrib2.jpg

    GG
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