Beef baby backs - looking for suggestions

[mooncusser]

I bought a package of beef baby back ribs on a bit of an impulse. Plan is to throw them on the RecTec tomorrow, but I've never cooked these before. So I'm looking for suggestions.

My initial thought is to keep it simple: just rub with SPOG - or maybe just SP alone? Smoke on LO for a couple of hours to get max smoke, then turn up the heat until the meat's around 195ish-200. Is there any need to foil/wrap/pan them? Thoughts on removing the membrane versus leaving it?

Any pointers are appreciated. Thanks!

 

[tropics]

I did some a while back on a kettle cooking temp and IT of the meat is what to watch.

Beef Ribs my turn

Defrosted a small rack 4 bones I think these are plate ribs. Pretty thick fat cap Trimmed & pealed the membrain off the back SP & worsy sauce Using the Kettle for this,started with 10 briqs Took about 20 minutes to get going Then the rain came Put the meat i n at 10:15 AM temp...

www.smokingmeatforums.com

Richie

 

[thirdeye]

I remove the membrane, and generally use simple seasonings. Provided you don't do too hot of a finish they will be fine. Don't worry about the finish temp, probing is way more accurate. Without a wrapped step they will take 5 to 7 hours depending on your pit temp. I tend to wrap mine, then set the bark when I get the tenderness I want. I also spray them a few times during the smoke.

 

[zwiller]

I think they are actually pretty forgiving and your plan is sound. First time I did them I removed membrane, SPG, 200ish on oak, no wrap. Family said do not change ANYTHING. I agreed. Done correctly, they will forever spoil you. I would run them constantly if they were not outrageously priced.

 

[sandyut]

I have never seen these...but now I want some! mooncusser post up the process and product. I am intrigued. where did you guys pick these up?

 

[thirdeye]

I have never seen these...but now I want some! mooncusser post up the process and product. I am intrigued. where did you guys pick these up?

They are called beef back ribs, and are the ribs you find on a bone-on prime rib roast. On a hog, they are called loin back (or baby back) ribs. My grocery markets have them from time to time. They are easier to find when the meat cutters have cut ribeye steaks (boneless rib steaks) and they repackage the ribs.

 

[SKade]

The way you plan on doing them sounds good. simple seasoning and let the beef soak up the smoke. I just pulled a rack.

They came off about 30minutes ago. That’s the rack minus one. I had to check for doneness. Ribs are pretty forgiving. I couldn’t find my grill thermometer so I just cooked them until they were tender to a probe with the kitchen thermometer ant felt a little lose on the bone. I don’t wrap my ribs but that’s just me. I fount they come out great without it. I try and use the kiss approach as much as possible.

 

[texomakid]

I like SPOG - you can run them slower for more smoke or you can roll with them and get them done in a couple of hours. I've finished them anywhere from 185 to 210. We Love beef shiners.
Jeff's Texas Rub works well on beef ribs as well.

 

[mooncusser]

Thanks for all the input, really appreciate the suggestions!

Nice to know I was in the right ballpark. I'm a fan of keeping it simple - especially for something I'm cooking for the first time. I'll go more by probing than temp for doneness and probably spritz a bit.

I found these at the supermarket. Not something our usual store usually has, but was at a different location and found a stack. I've been on the lookout for dino ribs and figured these would be fun to try, even though they're different.

 

[sandyut]

Ill need to start looking for these...I gotta try them. thanks!

 

[mooncusser]

Have to say, I'm pretty psyched to try them out. Going to be fun tomorrow!

 

[yankee2bbq]

Like everyone was saying above, keep it simple: SPOG! Even keep the membrane on!
I’m excited for you too!

 

[jcam222]

I’ll bet these are tasty. I like just SPOG on them. Also like to add a light sprinkle of Accent.

 

[mooncusser]

I’ll bet these are tasty. I like just SPOG on them. Also like to add a light sprinkle of Accent.

Verrrrrrry tasty. Here are the results: Beef Baby Back Ribs on the RecTec w/Pics