for the newbies. 2-2-1 beef back ribs,memphis dry rub style,play by play

Discussion in 'Beef' started by gypsyseagod, Jul 7, 2007.

  1. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    ok here it is- the pics tell you everything except i went 1/2 coal bricks & mesquite( added a handful of bricks & 2-4 chunks of "skeet" every hour to hold the temp(250). i chilled the ribs before rubbing then brought to room temp fer 45 mins to an hour( never tell the health dept. that if ya do caterings,contests, or a restaurant).everything else is step by step in the captions. i've done prolly 2000 lbs of beef & pork ribs in the last 20 years- these were the best i've ever done- so i'll swear by this rub & this method.if ya got questions just ask- ps i'll post the stuffed tater recipe either tonight or tomorrow. here's the pics & recipe. http://s178.photobucket.com/albums/w...od/food%20pix/
     
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    hadda bump this fer tomorow- oh yes....... mmm mmmm.i'd say it was good (not just me) but i'll be sucking my teeth fer a couple days.
     
  3. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Looking forward for the recipe on the taters
     
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    It's a beautiful day and I cant smoke...... [​IMG]

    Darn good lookin ribs gypsy!
     
  5. flash

    flash Smoking Guru OTBS Member

    We just did some individual pieces of beef back ribs for the holidays. I leave them in the pan I marinated them it. Used Mojo in one and Stubbs beef marinade in the other. Uncovered for the whole process but rotating the meat, around in the pan as it smokes. I like Memphis rub but usually use it more for pork and chicken. Will have to try the Memphis rub on the beef next time. Our beef ribs here are not very good in slabs, but have found some outstanding meaty single cut ribs that smoke up very well.
     
  6. brennan

    brennan Smoking Fanatic OTBS Member

    It's a gloomy day out here on the pacific coast. But oddly enough I've got a memphis style rub on the ribs I'll be doing today too. I'm gonna do em 3-2-1 style in some mesquite. Hopefully the cheese drippings from last night will be easy to clean out. that might foul up my smoke somethin fierce.
     
  7. I tried to see your pix but it asked for a password. I would love to see the pix and the recipe.
     

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