Beef "Baby Back" Rib smoke

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sirsquatch

Fire Starter
Original poster
Oct 24, 2016
36
47
Northern Va
This is the first time I've ever done Beef Ribs, but I got these three racks from my Meat CSA so I wanted to give them a try. They are labeled as "Baby Back" which I assume are just Beef Back ribs from searching on here. They seem to have an okay amount of meat on them, not as much as plate ribs obviously. I figure I'll just do roughly 3-2-1 though probably be more like 3.5-1.75-.5 depending on how they go. Using Cherry and Apple wood, going to try to keep between 230-250 though I'm not super concerned so long as I stay under 275.

Trimmed up and ready for seasoning.
Covered with Dizzy Pig Cow Lick after an oil binder.
On the LBGE. 

I'll update as I go.
 
All done! Turned out well I think. Both my wife and I preferred the unwrapped ribs, so that's good to know for next time!



Plated with roasted brussels sprouts and rice. 

 
Curious to what you think with the cherry and apple when you're done:  I've always found those 2 to be too mild for beef, and typically use them for pork, poultry, and seafood. 
I prefer fruit wood for smoking, never had an issue feeling like it didn't bring the flavor I am looking for and this is no exception. Plenty of smoke flavor, nice smoke ring (tough to tell in the pictures, but it's there).
 
How tender were they? In my limited experience with beef ribs you can't 3-2-1 or time them. Just have to cook until tender. They look great!
 
Looks great.    Beef ribs have been hard for me to get where I want them.

Great cook.
 
Sirsquatch -

You're ribs look GREAT !!!  

Beef back ribs for me, are way better than any other beef rib cut, even though not so much meat.

The flavor is the best.

Sorry, but I am always price conscious.

These have gone up so much where I'm at in recent years.

I've basically quit buying them.

And they commercially carve them out SOOO deep for the boneless Steaks.

You'rs look great, not deep v cuts between bones.

Just very curious, what's the typical price in your neck of the woods up there?     Marc
 
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And I love those Brussels Sprouts, I put cheap Balsamic Vinegar before cooking  on them, Ala Jamie Oliver. 

BEAUTIFUL dinner !!  

I just learned how to "give points", you're my FIRST.      Marc
 
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How tender were they? In my limited experience with beef ribs you can't 3-2-1 or time them. Just have to cook until tender. They look great!

I went a bit over 3-2-1 mostly due to family life getting in the way and they turned out great.

Sirsquatch -

You're ribs look GREAT !!!  


Beef back ribs for me, are way better than any other beef rib cut, even though not so much meat.

The flavor is the best.


Sorry, but I am always price conscious.

These have gone up so much where I'm at in recent years.

I've basically quit buying them.

And they commercially carve them out SOOO deep for the boneless Steaks.

You'rs look great, not deep v cuts between bones.

Just very curious, what's the typical price in your neck of the woods up there?     Marc

I am honestly not sure what the local prices are, we get all our beef from a single farm with a meat share so just get a bag full o meat each month. I'll look at their board next time we go for a pickup.


Thanks for the comments and points everyone!
 
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