I've said before that I pay attention to rib roast or bone in rib steak sales, especially during the holidays. Well after a recent rib steak sale I checked the family pack section of the meat counter and found some treasure. Meaty beef back ribs cut right off the standing rib that they were long on. Not many, but just enough for a trip to the smoker and then to the dinner table. Priced right for 1.99 lb [normally 3.49 for the vac packed.
Got the smoker ready at 250 and set it for 4 hours. Needed a half hour more however. Dont like ribs that fall off the bone, just nice and tender to the bite. Nothing fancy with these ribs. I believe they are good just by themselves with that rich meaty taste. But a little salt, pepper, and garlic powder wont hurt anything. We love the Korean Kalbi sauce/marinade I make with beef ribs so I mixed some up so I can mop some on the last hour or so. I marinate the thin cross cut short ribs cut right off the plate with this sauce also.
Had some veggies on hand so that would be my side dish. Roasted them with some garlic, thyme, basil, pepper, and Korean powdered beef soup base [use that stuff on many things]. Top pic is of me taking the back membrane off. Here are some pics of the meal-------Reinhard