Beef back ribs

[Twil6]

Morning!
Go to try some beef back rib today from Costco. First time! Also using only wood today in the offset, no charcoal base. I usually don’t use a mustard base, but did today. I’m doing a little bit of testing and playing around today

I got up a little early just to run the smoker for a few hours to test temps and see how long it took to get to temp with just the wood base

 

[Brokenhandle]

Look forward to the ending!

Ryan

 

[smokerjim]

Looking good

 

[bauchjw]

Exciting start! Cant wait to see how they turn out!

 

[TNJAKE]

Beef backs are my favorite beef rib. Never seen them pre sliced. Here for the finish

 

[sandyut]

Beef backs are my favorite beef rib. Never seen them pre sliced. Here for the finish

Same, I only see them in slab form, but gonna be watching this one.

 

[thirdeye]

Tuning in later for the big ending too. Are you considering any wrapped time? Or maybe a hot and fast (or grilled) finish?

I haven't seen them sliced either, were these from an Asian market? One I visit in Colorado has all kinds of sliced cuts, pork belly, plate ribs (called Korean style), butts and rib roasts for Shabu Shabu style hot pot meals.

 

[BrianGSDTexoma]

Nice looking ribs

 

[Twil6]

No got them from Costco. I went there a few days ago and they had racks and some of the sliced ones. When I went back to get some a few days later all they had were the pre sliced ones. I haven’t decided if I’m going to wrap them in butcher paper, but if I do it will be around 175*

 

[thirdeye]

I haven’t decided if I’m going to wrap them in butcher paper, but if I do it will be around 175*

I hear you. I'm just thinking of all that additional surface area....

 

[jcam222]

Those are very meaty for back ribs. In for the finish. I got some CPB back ribs in the freezer thst are nice and meaty too.

 

[TNJAKE]

Those are very meaty for back ribs. In for the finish. I got some CPB back ribs in the freezer thst are nice and meaty too.

Same here. 3 huge racks of CPB back ribs. Need to smoke them soon

 

[Twil6]

All done pulled them. Probe tender around 199/200*. Going to let them rest wrapped on the counter. I was thinking about giving the a little more time, but the last hour the wind has been picking up. Total time almost 7 hrs. Temp between 250-275. All oak wood.
I liked the all wood, less ash but without the charcoal base I had to make sure I had different size splits ready depending on what I needed to maintain and keep a good base. My 4lb single Jack was getting a workout

 

[thirdeye]

Look great, thanks for the follow-up.

 

[TNJAKE]

Nice job

 

[JLeonard]

man that looks like some good eating.
Jim

 

[bauchjw]

Worth the wait! Great work! They look amazing!

 

[jcam222]

All done pulled them. Probe tender around 199/200*. Going to let them rest wrapped on the counter. I was thinking about giving the a little more time, but the last hour the wind has been picking up. Total time almost 7 hrs. Temp between 250-275. All oak wood.
I liked the all wood, less ash but without the charcoal base I had to make sure I had different size splits ready depending on what I needed to maintain and keep a good base. My 4lb single Jack was getting a workout

Yessir that sure looks tasty!! I love the kindling cracker I have to come time smaller splits.

 

[Brokenhandle]

Looks good!

Ryan

 

[912smoker]

Yes sir nice job !

Keith