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Beef Back Ribs - part one (pics)

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DobieDad
DobieDad Posts: 502
edited November -1 in EggHead Forum
I asked the butcher to cut this seven bone slab leaving more meat on them than usual.[p]Rubbed with a little mustard and dusted with Raising the Steaks.[p]BeefRibs_006sm.jpg[p]BeefRibs_004sm.jpg[p]
I put them on a little while ago, indirect, at 275° (guru).[p]I'll start checking on these after about 5 hours or so, and expect them to come of at hour 6 or 7.[p]Stay tuned.[p]DD

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  • SkyRider
    SkyRider Posts: 41
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    DobieDad,
    Let us know how it turns out....unusual cut of meat, now sure we have that kind of cow in Texas........H.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    DobieDad,
    Nice meat cutter. That is probably the best beef rack I have seen in a long time.[p]Mike
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  • thirdeye
    thirdeye Posts: 7,428
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    DobieDad,[p]Those are some nice ribs, meaty and long....which cooker are you using?[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • DobieDad
    DobieDad Posts: 502
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    BeefRibs_009.jpg
    <p />thirdeye,[p]Large BGE. Actually, I just check the internal and found they were at 195°, and the fork test was (+), so now they are wrapped in towels in a cooler. [p]My last rib rack took a full 7 hours, and these took a little over 4. Either there is a great big difference in the two racks, or I'm about to learn something . . . which is part of why I cook.[p]I'll post a photo after I carve them.[p]DD
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