Beef "Baby Back" Rib smoke

[sirsquatch]

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.

IMG_2373 - 2017-01-21 at 12-16-47.jpg

• sirsquatch
• Jan 21, 2017

Covered with Dizzy Pig Cow Lick after an oil binder.

IMG_2377 - 2017-01-21 at 12-20-34.jpg

• sirsquatch
• Jan 21, 2017

On the LBGE. 

IMG_2383 - 2017-01-21 at 13-06-06.jpg

• sirsquatch
• Jan 21, 2017

I'll update as I go.

 

[sirsquatch]

3 hours in. I left the middle rack alone but wrapped the other two. I am going to let the middle one ride it out unwrapped to taste the difference between wrapped and not.

IMG_2393 - 2017-01-21 at 16-09-51.jpg

• sirsquatch
• Jan 21, 2017

IMG_2396 - 2017-01-21 at 16-15-04.jpg

• sirsquatch
• Jan 21, 2017

 

[crankybuzzard]

Those are looking good! I see a nice meal coming soon!

 

[b-one]

Oh my those are looking great,looking forward to the finish!:drool

 

[gr0uch0]

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. 

 

[sirsquatch]

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!

IMG_2399 - 2017-01-21 at 19-08-29.jpg

• sirsquatch
• Jan 21, 2017

IMG_2406 - 2017-01-21 at 19-16-38.jpg

• sirsquatch
• Jan 21, 2017

Plated with roasted brussels sprouts and rice. 

IMG_2409 - 2017-01-21 at 19-19-08.jpg

• sirsquatch
• Jan 21, 2017

 
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).

 

[b-one]

Wow they finished up nicely! How do you like the rub you used?

 

[rw willy]

Love some Beefers!  They look great.  Enjoy!

 

[hillbillyrkstr]

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!

 

[pc farmer]

Looks great.    Beef ribs have been hard for me to get where I want them.

Great cook.

 

[SmokinAl]

The ribs look fantastic!

A point worthy meal for sure!

Congrats on making the carousel!

Al

 

[marctrees]

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

 

[marctrees]

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

 

[sirsquatch]

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!

 

[marctrees]

Gotcha.   Thank you for response,   Marc

Again, beautiful dinner.    Marc

 

[worktogthr]

Wow man! Great smoke! That pic in the rib rack on the Egg looks like a magazine cover! Points for sure!!

 

[ghoster]

Great looking ribs. I've always done short ribs. Maybe worth giving the back ribs a go.thanks for sharing.