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Yesterday's Beef Ribs

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -0001 in EggHead Forum
beefribs2.jpg
<p />I did these using TimM's technique...230 degrees on a raised grid for about 5 hours. I basted once about 2/3 of the way through the cook with melted butter, Balsamic vinegar and a little catsup. Smoked with equal parts pecan and oak. Pretty tasty.[p]Mike
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  • chuckls
    chuckls Posts: 399
    Lawn Ranger,[p]Those look great! I wish I had cooked beef ribs yesterday - instead I picked up some baby backs from the butcher. I ended up throwing one whole rack away![p]Lessons learned:
    1. always cut full racks into halves when cooking. Otherwise the ends burn.
    2. Don't "experiment" with mops. I never mop my ribs, and on a whim I picked up some "Stubbs" mop sauce at the butcher. Yuck! Ruined the ribs.
    3. Don't foil. I never foil my ribs, but thought I'd try it. Dried them out.
    4. Make sure you have your apple juice handy before you put the ribs on. Otherwise the ribs cook too long before their first "spritz" because you're waiting for a break in the racing action.
    5. Don't forget to put a drip pan on your plate setter. Otherwise the drippings from the ribs burn & smell.[p]Other than my rib disaster, I enoyed my time off yesterday![p]Chuck
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