First time posting about a cook here. On Friday night, I decided to cook beef ribs on Sunday (today). I checked around on Saturday at supermarkets, Costco and a few butchers but no one had full size beef ribs. Not surprising. But then I remembered the Lebanese market has a halal butcher, and scored there, sort of. Working through a language barrier, I asked for ribs, and the butcher brought out a very large cut of meat -- probably 4-5 feet long, and proceeded to cut ribs for me off of that. I ended up with 13 pounds -- I'm curious what folks here think of the cut and what exactly I have here, and how long they should stay on at 250-275. I'm thinking 4-5 hours should do it. In hindsight, I would have asked to not separate the ribs, but it happened so fast and i"m not sure I could have communicated what I wanted anyway.
I put dalmation rub on half and on the other half SPOG plus mustard, aleppo pepper and a little sugar.
So now the ribs are in the fridge, and I'll aim to get them on a little before noon. Would love any feedback/advice.
I put dalmation rub on half and on the other half SPOG plus mustard, aleppo pepper and a little sugar.
So now the ribs are in the fridge, and I'll aim to get them on a little before noon. Would love any feedback/advice.