First run at Beef Ribs

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bigdlu75

Newbie
Original poster
May 30, 2017
29
27
Got a good deal on some Beef Back Ribs at a local store and it prompted me to give them a shot after drooling over other posts I've seen on here.

Pulled the membrane, rubbed with W-sauce, and then started with a light dusting of SPOG and then added another light layer of Jeff's rub.


Threw them on when the smoker stabilized at 225. Haven't decided yet whether I'm going to wrap after three hours or just let them go until done. Will probably be doing some reading on here in the meantime to make up my mind.


Can't wait to see how they turn out.
 
I have done beef ribs twice once not wrapped, which I normally prefer,and then I tried on of the wife's wrapped ones much better. That's how we do them now maybe if I found some really meaty ones never mind that's not happening.:biggrin:
 
Wow...never would I have imagined my wife and I preferring Beef Ribs to Pork Ribs. Well...we still don't, but we had to think long and hard about it, and that says a lot.

The cook went pretty well. I decided to pull and wrap in only what had collected in the drip pan. It took me about two more hours to get to a good temp. I had a heck of a time finding temps on them, and they weren't passing any "feel" indicators for doneness/tenderness. I think I have determined the reason for that. When I pulled the membrane, I assumed it was like pork and you wanted to take off the first layer and leave the second. Well clearly the second needs to come off as well. Had to pull that off to eat the rib but that ended up being fine. I'm sure if that had been off I would have gotten more pullback and bend.

All in all, the ribs more absolutely delicious. Melted in the mouth like we were eating burnt ends on a stick. Even my 4 and 2 year old liked the meat. Will definitely make these again.

 
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Point!

phatbac (Aaron)
 
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