Beef back ribs, need quick advice

itsmce · August 2014

Just stopped at the grocery to find an inspiration for dinner and stumbled upon a package of beef back ribs in the marked down bin. OK, so now what? Since dinnertime is less than 3 hours away, I figure I'll go turbo, raised indirect. What do you think? I've just lit my LBGE, so I have a little time to adjust if I'm headed down the wrong path. Ready....Go!

gdenby · August 2014

They can be cooked much like pork spares. Pull as much membrane off as you can. Very tough, doesn't soften.

Too often, they are over trimmed, so watch that they don't char. Also can be greasy. Mop w. vinegar.

SmokeyPitt · August 2014

http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

Cliff Notes version:

-Cook at 325 indirect

-Rub with beef rub

-Cook for 1:15

-Wrap in foil with some liquid and cook another 1:15

-Remove from foil and sauce.

SmokeyPitt · August 2014

BTW I think the way you have started sounds perfect. You may want to consider a foil stage since you are on a tight timeline.

I have tried a few variations for the wrapping mixture. Last time I used onions, a little butter, and a splash of beer.

itsmce · August 2014

I appreciate the quick response and the Cliff Notes synopsis. Fingers crossed.

RedSkip · August 2014

I find Sprite to be nice when wrapping in foil, the citric acid helps breakdown the meat nicely (Fall off bone). Like mentioned above, try and pull as much of the membrane off as possible...

Looks like they are already on, looks good!

buzd504 · August 2014

Those are going to be great.

itsmce · August 2014

Ready to foil. Sliced some onions to lay on the top, sauced them, and added about a quarter cup of water to foil packet. (Liked the idea of Sprite, but didn't have any on hand.) Been holding steady at 350.

itsmce · August 2014

Forgot the pic.

itsmce · August 2014

I asked the family if I should buy beef back ribs if I see them again, and the consensus was, yes. Turned out pretty good. They were on for 2.75 hours at between 350 and 375. Foiled for the last half.

DMW · August 2014

Nice job on the beef back ribs. Now...try short ribs. Game changing.

Grillin_beers · August 2014

Looks like they turned out well. I'm a big fan of short ribs too @DMW

Shiff · August 2014

If you get short ribs, try and get them uncut. Most butchers want to cut them into little bones but I have found they cook much better when it is one big slab.

SmokeyPitt · August 2014

They look great...glad to hear you and the family enjoyed them. It's fun to pick up something new, light the egg, then figure out how to cook it

Beef back ribs, need quick advice

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