Back ribs

[Smkryng]

Got a 2 pack of back ribs and sprayed with EVOO and rubbed with Montreal steak seasoning and some spicy rub then on to the pit boss at 225

Cooked for 5 hours unwrapped. Bumped the temp to 250 the last hour and cooked to an IT of 198 and removed from the grill.

Cranked the temp to high and threw on a pile of corn

All finished up and ready to plate.

 

[tallbm]

Those look great! I saw some beef back ribs that were a day away from sell by and wish they had been marked down. I had never seen them in the store before and would have bought them if marked down. I only make like 1 trip a week to the grocery stores these days and wasn't planning on doing a 2nd trip just to hope those ribs were marked down.

 

[Smkryng]

Those look great! I saw some beef back ribs that were a day away from sell by and wish they had been marked down. I had never seen them in the store before and would have bought them if marked down. I only make like 1 trip a week to the grocery stores these days and wasn't planning on doing a 2nd trip just to hope those ribs were marked down.

Thanks! I don’t blame ya a bit. I don’t usually do back ribs cause the ones I find around here are pretty scarce on meat. These surprisingly, were pretty decent racks!

 

[jcam222]

Those look good. I’ve never done back ribs as I heard they are usually sparse on the meat. Yours look tasty.

 

[mike243]

Looks great, I love doing corn on the grill/smoker, I peel the husk back pull the silk and butter them up and rewrap with the husk, going to find a recipe for street corn and fix for the wife. I haven't done any on the PB yet

 

[Smkryng]

Those look good. I’ve never done back ribs as I heard they are usually sparse on the meat. Yours look tasty.

Thanks! That’s the same reason why I don’t usually do them either.

 

[Smkryng]

Looks great, I love doing corn on the grill/smoker, I peel the husk back pull the silk and butter them up and rewrap with the husk, going to find a recipe for street corn and fix for the wife. I haven't done any on the PB yet

Thanks!