Beef "Baby Back" Rib smoke

SirSquatch

This is the first time I've ever done Beef Ribs, but I got these three racks from my Meat CSA so I wanted to give them a try. They are labeled as "Baby Back" which I assume are just Beef Back ribs from searching on here. They seem to have an okay amount of meat on them, not as much as plate ribs obviously. I figure I'll just do roughly 3-2-1 though probably be more like 3.5-1.75-.5 depending on how they go. Using Cherry and Apple wood, going to try to keep between 230-250 though I'm not super concerned so long as I stay under 275.

Trimmed up and ready for seasoning.

Covered with Dizzy Pig Cow Lick after an oil binder.

On the LBGE. 



I'll update as I go.

Tettletime

I've thought about doing these before, but never have. Looking forward to seeing how they turn out!

lousubcap

I love beef ribs (been on a back rib kick of late).  Beat their pork cousins every time.  I run nekked to the finish-line (toothpick test).  Given you have three to work with you may want to change up the method of cook across the three racks to experiment.  Obviously your call.  Regardless, enjoy the cook and eats.

Hans61

Agree with @lousubcap leave 1 unwrapped to compare. 

SirSquatch

lousubcap said:

I love beef ribs (been on a back rib kick of late).  Beat their pork cousins every time.  I run nekked to the finish-line (toothpick test).  Given you have three to work with you may want to change up the method of cook across the three racks to experiment.  Obviously your call.  Regardless, enjoy the cook and eats.

When I check them at three hours I may change my mind and just run naked the entire time. My original plan was to run naked since I don't really have interest in making these wet ribs, we just prefer fall off the bone ribs and I'm not sure if I started too late to get that tender by dinner time.

SirSquatch

3 hours in. I wrapped two racks, left the middle one alone and am going to let it ride and see the difference. 

SirSquatch

And here we are!

Wrapped on the left, unwrapped on the right. My wife and I both agree that we prefer the unwrapped, so good to know for next time.



Cut up:


Plated with roasted brussels sprouts and rice.

lousubcap

Great cook and result.  Now you know-can't beat beef ribs- the bark on the unwrapped version seals the deal for me.  Congrats.

enderw30

How long did you end up going for? I just bought some to try next Saturday. Looks like I'll try them unwrapped.

SirSquatch

enderw30 said:

How long did you end up going for? I just bought some to try next Saturday. Looks like I'll try them unwrapped.

Ended up about 6.5 hours for these but obviously the cow determines the cook.

SmokingPiney

Great looking cook!