My youngest daughter had a series of ballet shows that ended this weekend, and I wanted to cook her favorite to celebrate the end of another ballet year. The whole family loves'em more than pork ribs now. Here's a few pics.
The product: Beef back ribs
Seasoned with EVOO & Montreal Steak Spices (What else am I going to use? I'm from Montreal!)
Next day, out of the fridge and onto the smoker with Hickory & Apple
And foiled with some Guiness. Back on the WSM for 1 1/2 hrs.
And here they are after 4 hrs and out f the foil.
I then brushed them wdith my new favorite commercial sauce. Nice & spicy!
They went back on for 30 minutes. And here the are after 4 1/2hrs
One for BEAR
What the heck! Here's another one
And this is how good they were
The last time I made them I used the 3-2-1 method & they we're excellent. Since they we're singles and they were not consistant in size I decided to try 2.5-1.5-.5. They turned out delicious.
Thanks for looking