Beef Back Rib Cook 11-8-14
1/2 the ribs used were Purchased at our local market were ok but shrunk up more than I care for (Small Pieces) 2.99 lb
Others Purchased at the local Butcher shop were very meaty and delicious (2.79 LB) the large racks
and I also got a beef anatomy lesson from the butcher on the difference between spare ribs & back ribs
Prep on Friday night 11-7-14 5pm
Washed & trimmed rib Meat
Applied a light coating of Olive oil as a binder on all sides & edges of meat
Rubbed rib meat with Jeff’s Texas Rub and dusted with Brisket rub #2 from Texas BBQ (no sweet rub) & wrapped ribs tight and marinated overnight in fridge
Saturday
12:30 pm (30*outside) fired my pellet smoker to 250* w/water pan with mesquite pellets
& one more dusting with the brisket rub for good measure
and placed them on the smoker for 3hours
After 3 hours of smoke I removed the ribs for Wrapping & Brazing
Brazing marinade includes
(This marinade was taken from Malcolm Reeds beef rib recipe I tweaked it just a bit)
1 stick butter melted
4oz Beef Broth
2oz soy sauce
2oz Worchester
2 tbsp. Minced garlic
2Tbsp dried parsley
Mix all ingredients together and make a foil boat and pour equal amounts of marinade over the Ribs and wrap them tight and return them to the grill for 2 hours at 250* looking in on them about 1 ½ hours to check for tenderness
When Tender Remove from the heat source and rest for 30min slice and serve
Tender as can be about 2 hours later
heres what a cut rib looked like
and just a plate of bones left for fido
I hope you find this inspiring and give it a try
Cheers
1/2 the ribs used were Purchased at our local market were ok but shrunk up more than I care for (Small Pieces) 2.99 lb
Others Purchased at the local Butcher shop were very meaty and delicious (2.79 LB) the large racks
and I also got a beef anatomy lesson from the butcher on the difference between spare ribs & back ribs
Prep on Friday night 11-7-14 5pm
Washed & trimmed rib Meat
Applied a light coating of Olive oil as a binder on all sides & edges of meat
Rubbed rib meat with Jeff’s Texas Rub and dusted with Brisket rub #2 from Texas BBQ (no sweet rub) & wrapped ribs tight and marinated overnight in fridge
Saturday
12:30 pm (30*outside) fired my pellet smoker to 250* w/water pan with mesquite pellets
& one more dusting with the brisket rub for good measure
and placed them on the smoker for 3hours
After 3 hours of smoke I removed the ribs for Wrapping & Brazing
Brazing marinade includes
(This marinade was taken from Malcolm Reeds beef rib recipe I tweaked it just a bit)
1 stick butter melted
4oz Beef Broth
2oz soy sauce
2oz Worchester
2 tbsp. Minced garlic
2Tbsp dried parsley
Mix all ingredients together and make a foil boat and pour equal amounts of marinade over the Ribs and wrap them tight and return them to the grill for 2 hours at 250* looking in on them about 1 ½ hours to check for tenderness
When Tender Remove from the heat source and rest for 30min slice and serve
Tender as can be about 2 hours later
heres what a cut rib looked like
and just a plate of bones left for fido
I hope you find this inspiring and give it a try
Cheers
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