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Beef back ribs - Page 2

post #21 of 35
Thread Starter 
The beef ribs are going in the WSM 221/2" Here they are before rubbing.

I have 10 more racks like this.
post #22 of 35
Thread Starter 
Here they are coated with Bulls Eye BBQ sauce, rubed with Grub Rub and Jeff's naked rub.
Everything goes in the refrigerator until tomorrow. I'll be back then.
post #23 of 35
Need ribs are the only ribs that I foil. The really benefit from the braise. I typically do a 3-2.5-.5 and they come out great everyrime. Put temp is usually 250-265. I do add a 1/4 cup of liquid when I foil.
post #24 of 35
Thread Starter 
Really 10.5 hours at 250-265?
post #25 of 35
Quote:
Originally Posted by REMSR View Post

Really 10.5 hours at 250-265?

Last I added 3+2.5+.5 = 6
post #26 of 35
Thread Starter 
I missed the point five. Lol
post #27 of 35
Thread Starter 
Well I'm a day late, the wife gave me a honey do list a mile long. Unfortunately I couldn't pull off a step by step but I did get a cupel shots of the finished product. They did turn out tender, jucy and tasty. Thanks to all your input.
post #28 of 35
Thread Starter 
One more shot from the other side.
Baby backs turned out great as well.
Randy,
post #29 of 35
Thread Starter 
post #30 of 35
So, inquiring minds want to know - did you do the 6 hour smoke or the 10.5 hour smoke? LOL!
post #31 of 35
Thread Starter 
I think so might have been able to roll them up and smoke them if I did 10.5 hours 3-2-1 did the trick.:)
Randy,
post #32 of 35

Appreciate you sharing, I have a rack to cook for next weekend.  Hope mine turn out as good as yours.  bravo.png

post #33 of 35
Looks like they turned out great!
post #34 of 35
Great job on the ribs Randy ! They look really tasty ! icon14.gif
post #35 of 35
Thread Starter 
Thanks guys they only turns out great because of all your advice.
They were not fall off the bone tender but the were pull off the bone tender and Jeff's Rub worked out well with the Kansas City Bulls Eye BBQ sauce as a base and a finish the taste was excellent oh and I did add s 1/4 cup of feed stick to each foil of ribs. I'm sure that helped things along. And so was smoking at the 265 range.
Randy,
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