Beef Ribs

saluki2007

Finally moved into the new house enough that I can spend the day doing a low and slow. Wasn't planning on it but when I was walking through the grocery store and noticed these I knew I had to do them. Rolling at 270 with pecan and oak chunks. Slathered them with Allegro and then rub with DP Cow Lick. Haven't decided if I'm going to put them in the drip pan with some beer and onions after a couple hours or not. I've only ever gone straight through without foiling. Any one can provide some insight would be great. 

SGH

Brother we all like different things. With that said, when it comes to back ribs I like to keep it real simple. No pan, no foil, just meat and heat until they are done. Heck most of the time I grill them raised direct and leave them a little rare. The finished taste is akin to their wicked step sister (ribeye). Again there are many ways that will yield good results. But with back ribs I skip the foil, pan and voodoo. Good luck and standing by.  

saluki2007

And thats what I typically do SGH and what I am doing this time. I was just thinking about trying something new. 

BIll-W221

Looking forward to seeing the end result !!!!!

TexanOfTheNorth

Those are going to be good!

TheManBehindTheMask

nice

saluki2007

These turned out great.  Glad I didn't do anything different.  The oak and pecan gave them a perfect smoke flavor.  Wish I could find these more often.



I was not able to get a plated shot.  This was right before I pulled them off the egg. 

Buckdodger

Look yummy to me. Yet to try beef ribs but after seeing these gonna try them.

saluki2007

Buckdodger said:

Look yummy to me. Yet to try beef ribs but after seeing these gonna try them.

Go for it.  I actually prefer them over pork ribs, just harder to find them in my area.

lousubcap

Great cook right there.  And I'm with @saluki2007- beef ribs beat their pork cousins every time.

THEBuckeye

Man Food!