I bought some beef baby back ribs on an impulse recently. Figured they would be fun, even though I've never cooked them before - or even eaten them. Luckily this forum has kind folks willing to share experience and advice. 
With advice in hand, last night I removed the membrane and seasoned with SPOG over a little mustard to stick. Covered with plastic and into the fridge overnight.
This morning I fired up the RecTec and figured I'd start with some bacon while I let the beef ribs warm-up on the counter. Because bacon.
When the bacon was done I turned it down to LO (~180F) for max smoke, added a smoke tube, and put on the beef ribs.
The plan was to run them on LO for a couple hours. While that was happening, Mrs Mooncusser started a batch of mac & cheese & bacon. (Because bacon.)
At around 2 hours we added the pan of mac & cheese, gave a spritz of apple juice, and bumped up the temp to 225F. Left them alone for another 2 hours when I gave another spritz and checked meat temperature. After another 2 hours the IT was getting close and I increased to 250F.
These racks were pretty different sizes, so I was expecting to take the smaller one off first. However, when I checked the temps again even the larger ones were probing nice and soft, so I pulled everything at once. Brought them inside and let them rest for about 15 mins while we ate some of the mac & cheese. Sorry for no plated pics - we were hungry and the smell was fantastic!
The meat turned out moist and tender and really good flavor - nice & beefy with a good hit of smoke. We ate the small rack and put up the rest for another night. The mac & cheese was a great side, not overly cheesy and nice chunks of bacon.
We'll definitely cook these beef baby back ribs again in the future! Very glad for keeping it simple with just SPOG and a couple of spritzes. Thanks for reading, and thanks again for the advice!!
With advice in hand, last night I removed the membrane and seasoned with SPOG over a little mustard to stick. Covered with plastic and into the fridge overnight.
This morning I fired up the RecTec and figured I'd start with some bacon while I let the beef ribs warm-up on the counter. Because bacon.
When the bacon was done I turned it down to LO (~180F) for max smoke, added a smoke tube, and put on the beef ribs.
The plan was to run them on LO for a couple hours. While that was happening, Mrs Mooncusser started a batch of mac & cheese & bacon. (Because bacon.)
At around 2 hours we added the pan of mac & cheese, gave a spritz of apple juice, and bumped up the temp to 225F. Left them alone for another 2 hours when I gave another spritz and checked meat temperature. After another 2 hours the IT was getting close and I increased to 250F.
These racks were pretty different sizes, so I was expecting to take the smaller one off first. However, when I checked the temps again even the larger ones were probing nice and soft, so I pulled everything at once. Brought them inside and let them rest for about 15 mins while we ate some of the mac & cheese. Sorry for no plated pics - we were hungry and the smell was fantastic!
The meat turned out moist and tender and really good flavor - nice & beefy with a good hit of smoke. We ate the small rack and put up the rest for another night. The mac & cheese was a great side, not overly cheesy and nice chunks of bacon.
We'll definitely cook these beef baby back ribs again in the future! Very glad for keeping it simple with just SPOG and a couple of spritzes. Thanks for reading, and thanks again for the advice!!
