Defrosting a 3.5 lb slab of beef back ribs (4 ribs with decent amount of rib eye meat left on) for the smoker tomorrow.
I've never done beef back ribs. Any tips?
I've never done beef back ribs. Any tips?
When the local market was doing $4.88/lb bone-in rib eye roasts the week before Christmas, I picked up a big 11 lb roast. So I cut the slab myself and turned the rest of the roast into some very large rib eye steaks...
Those are good looking ribs , compared to the 'highly' trimmed one I see around here.![]()
Have fun and . . .
Oh great… While the rest of us are freezing our temp probes off.Out of the foil...
Temps in the 180-185 range most spots, and starting to pass the "toothpick test" in a few spots. Another 45 minutes unfoiled and I'll pull 'em.
I guess I might as well hang out on the back patio, in my shorts and t-shirt, and drink a homebrew Vienna Session IPA...