Beef Back Ribs

Discussion in 'Beef' started by urickmic, Nov 10, 2014.

  1. Beef Back Rib Cook 11-8-14

    1/2 the ribs used were Purchased at our local market were ok but shrunk up more than I care for (Small Pieces)  2.99 lb

    Others Purchased at the local Butcher shop were very meaty and delicious (2.79 LB) the large racks

    and I also got a beef anatomy lesson from the butcher on the difference between spare ribs & back ribs

    Prep on Friday night 11-7-14  5pm

    Washed & trimmed rib Meat

    Applied a light coating of Olive oil as a binder on all sides & edges of meat


    Rubbed rib meat with Jeff’s Texas Rub and dusted with Brisket rub #2  from Texas BBQ  (no sweet rub) & wrapped ribs tight and marinated overnight in fridge

    Saturday  

    12:30 pm  (30*outside)  fired my pellet smoker to 250* w/water pan with mesquite pellets

    & one more dusting with the brisket rub for good measure 

    and placed them on the smoker for 3hours


    After 3 hours of smoke I removed the ribs for  Wrapping & Brazing

    Brazing marinade includes

    (This marinade was taken from Malcolm Reeds beef rib recipe I tweaked it just a bit)

    1 stick butter melted

    4oz Beef Broth

    2oz soy sauce

    2oz Worchester

    2 tbsp. Minced garlic  

    2Tbsp dried parsley

    Mix all ingredients together and make a foil boat and pour equal amounts of marinade over the Ribs and wrap them tight and return them to the grill for 2 hours at 250* looking in on them about 1 ½ hours to check for tenderness

    When Tender Remove from the heat source and rest for 30min slice and serve


    Tender as can be about 2 hours later


    heres what a cut rib looked like


    and just a plate of bones left for fido

    I hope you find this inspiring  and give it a try

    Cheers
     
    Last edited: Nov 10, 2014
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes, it was inspiring. However , here in oihO , there's no meat (to speak of) on the bones ; and  I'm not paying $4. or more per pound for bones [​IMG].
     
  3. OldschoolBBQ

    I totally understand the price vs the meat issue

    I found these for 2.79 a lb. from a local butcher shop

    This shop is known for high overly priced meat and I rarely walk through the door there but  these were very meaty beef backs

    I however will say I wont be making these on a regular basis and I wouldn't have considered  buying them at $4+ a lb.  but for the price I paid took a chance and was pleasantly surprised how meaty & tasty they were

    Thanks for your thoughts............ you are right why pay for a slab o bones

    P.S I enjoy your posts!

    urickmic
     
  4. Those are some beefy and good looking ribs there!  Yum! 

    I have yet to cook beef ribs, I've done several baby backs and some spares..  My problem is similar to Oldschoolbbq's.. Dillons has had beef ribs on sale for several weeks here (Kroger brand), just doesn't look like there is any meat on the bones.. [​IMG]  
     

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