Beef Back Ribs

Standbell

Found some real nice beef back ribs at my local Publix, @ 1.99/#. I've roasted these before on the egg, wih varying results. Therefore, I'd appreciate any thoughts any of you eggers might have on a successful cook. Thank you very much.

Big Hoser

StandBell,[p]Smoked my first beef backs a couple of weekends ago. Took about 5 hours at 250 over apple & cherry wood. I used Steven Raichlen's Dinosaur Bones marinade from his new ribs book and they turned out fantastic. I'll now pick up the little beef backs whenever I see 'em on sale.

KevinH

StandBell,[p]When I have smoked beef back ribs, I've had better results cooking them lower and slower than I do pork ribs. Something like 6-7 hours at 225, indirect over a drip pan seems to work best, flipping hourly. I don't foil them, nor do I use mustard (although I often do both for pork ribs). I only apply dry rub before cooking. I find the membrane is more difficult to remove from beef ribs than pork, but it's very important -- the beef rib membrane is tough. Sometimes I finish them direct with barbecue sauce, other times I just eat them "dry".[p]I remember thinking more than once after cooking beef ribs that pork ribs are really much better, if I'm going to go to all the trouble t cook ribs. Then I wind up seeing beef back ribs at the grocery store and I can't resist buying them.[p]Has anybody tried marinating beef back ribs in some kind of worcestershire-based marinade before cooking them? I have thought about it, but have never seen a recipe and have never tried to experiment. I would appreciate any insight.

Standbell

StandBell,
Hey, thanks for the tips. I might try a marinade this time. I'll cook one up, and see what happens. Also, this time, I might try , after about 4 hrs, to place them in a foil pan, with a bit of apple juice. Results later.