Beef back ribs
- Thread starter remsr
- Start date
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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.
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.
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.
pcjack
Smoke Blower
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,
Randy,
pcjack
Smoke Blower
Appreciate you sharing, I have a rack to cook for next weekend. Hope mine turn out as good as yours.
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,
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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