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Beef Back Rib's

Grillmagic
Grillmagic Posts: 1,600
in EggHead Forum
Two slabs with the  membrane off,  rubbed with mustard and cowlick seasoning  and dialed in at 2:50 Dome indirect,  two hours in and I just misted them with straight orange juice.  They smell great.
Charlotte, Michigan XL BGE
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Comments

  • lousubcap
    lousubcap Posts: 34,959
    Lookin' good.  I'm a big fan of the toothpick test for doneness.  Insert into the thickest meat you can find-probes with no resistance and you are there.  Order of magnitude above their pork cousins.  Enjoy the eats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • johnmitchell
    johnmitchell Posts: 6,969
    They look awesome.. I like the orange juice twist, let us know how they turn out..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Grillmagic
    Grillmagic Posts: 1,600
    I sauced them at five hours with Sweet Baby Ray's and this is what they look like at 5 1/2 hours 
    Charlotte, Michigan XL BGE
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  • Grillmagic
    Grillmagic Posts: 1,600
    Up Date!
    This was great, the Ribs were every bit as good as any BB I have made. I will repeat this method in the future.
    Charlotte, Michigan XL BGE
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  • SGH
    SGH Posts: 28,927
    Great looking ribs brother. If I was there I would demonstrate a magic trick that I have perfected. I could make that disappear in the blink of a eye ;) Awesome job brother :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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