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Beef Back Ribs - Need Suggestions

All, Was at Kroger tonight and saw, for the first time, beef back ribs! I bought a 2 rack pack and was wondering if any of you have suggestions on how to cook? Rub? Just S& P! Time? Temp? Etc. Would love to hear your thoughts. Thanks! Ice

Comments

  • U_tardedU_tarded Posts: 1,420
    Here's what I do. Salt, fresh pepper ground, garlic powder, onion powder. Maybe a bit of worcheschire (sp) kinda in a paste. Egg 275-300 indirect oak or mesquite smoke let em ride 3-4 hours until there is significant pull back on the bone usually about an inch. Check for tenderness with a tooth pick. Then I pull the plate setter and kinda sear the outside to get some burnt crusty going like 60 secs a side.
  • U_tardedU_tarded Posts: 1,420
    Here's what I do. Salt, fresh pepper ground, garlic powder, onion powder. Maybe a bit of worcheschire (sp) kinda in a paste. Egg 275-300 indirect oak or mesquite smoke let em ride 3-4 hours until there is significant pull back on the bone usually about an inch. Check for tenderness with a tooth pick. Then I pull the plate setter and kinda sear the outside to get some burnt crusty going like 60 secs a side.
  • Dyal_SCDyal_SC Posts: 4,035

    I like a good peppery beef rub, then smoke them up at around 275 done temp until they have a nice pull back. They should be nice, juicy and fall off the bone when they're done...almost like pot roast on a stick.  ;)  Usually takes around 4 hours, if I recall. 

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    You can serve them with a good Texas-style barbecue sauce on the side if you'd like....something not too sweet would be good IMO.  Oak is a great choice for beef ribs IMO too. 

     

  • SpringramSpringram Posts: 429
    Adam Perry Lang has a great recipe. Also, check out the search on this site. I think you will find "Nibble Me This" recipe. His is based on the Adam Perry Lang recipe. Both are simply wonderful.

    Springram
    Spring, Texas
    LBGE and Mini
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