Beef Back Ribs - part one (pics)

DobieDad

I asked the butcher to cut this seven bone slab leaving more meat on them than usual.[p]Rubbed with a little mustard and dusted with Raising the Steaks.[p][p][p]
I put them on a little while ago, indirect, at 275° (guru).[p]I'll start checking on these after about 5 hours or so, and expect them to come of at hour 6 or 7.[p]Stay tuned.[p]DD

SkyRider

DobieDad,
Let us know how it turns out....unusual cut of meat, now sure we have that kind of cow in Texas........H.

Car Wash Mike

DobieDad,
Nice meat cutter. That is probably the best beef rack I have seen in a long time.[p]Mike

thirdeye

DobieDad,[p]Those are some nice ribs, meaty and long....which cooker are you using?[p]~thirdeye~

DobieDad

<p />thirdeye,[p]Large BGE. Actually, I just check the internal and found they were at 195°, and the fork test was (+), so now they are wrapped in towels in a cooler. [p]My last rib rack took a full 7 hours, and these took a little over 4. Either there is a great big difference in the two racks, or I'm about to learn something . . . which is part of why I cook.[p]I'll post a photo after I carve them.[p]DD