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Beef back ribs-just because. Great groceries

lousubcap
lousubcap Posts: 32,322
edited June 2015 in EggHead Forum
Don't post many cooks but here are couple of pics of a pedestrian beef back rib cook. 250*F (dome) for around 5 1/2 hrs.  
Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
    Looks like a nice smoke ring!!  How are the back ribs for tenderness compared to a shortie??

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lousubcap
    lousubcap Posts: 32,322
    @Mattman3969-I bounce between the back and short ribs.  The back ribs seem more tender but I think that's partly because you can't chomp down on a healthy chunk of beef like you can with the shorties.  I'm sure the cut has a lot to do with it as well.  
    Regardless. beef ribs are an order of magnitude better than their pork cousins.  And that's how another flame war gets ignited. :peace: 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mattman3969
    Mattman3969 Posts: 10,457
    Totally agree with the beef being so much better than their pork cousins. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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