Mediterranean beef prime ribs

[dr k]

Kosher salt and lemon pepper then equal parts dried Tarragon, Oregano, Dill, Thyme and Rosemary. 250° first hour then 275° for three hours naked the whole time with membrane on till IT 205°ish and bone pull back. Apple and Oak pellets in Amnps. Let rest 20 minutes then peeled off membrane.

 

[WaterRat]

Oh yeah! Those are spares, correct? I can get them but they are always scalped on top so I usually do short ribs instead - just SPGO but your way is certainly worth a shot!

 

[Bearcarver]

Looks Great, Kurt !!
I hesitate to overpower the flavor of Beef Ribs & Prime Ribs with seasonings, but yours sure look Mighty Tasty!!!
Like.

Bear

 

[dcecil]

Looks tasty,

 

[73saint]

That sounds great! Terrific looking crust!

 

[dr k]

Oh yeah! Those are spares, correct? I can get them but they are always scalped on top so I usually do short ribs instead - just SPGO but your way is certainly worth a shot!

I get a bone in rib roast to make boneless ribeye steaks and leave some meat when cutting off the bones.

 

[dr k]

Looks Great, Kurt !!
I hesitate to overpower the flavor of Beef Ribs & Prime Ribs with seasonings, but yours sure look Mighty Tasty!!!
Like.

Bear

Thanks Bear. That's why only the meat side is seasoned. The dry herbs aren't real strong but soaks up fat for a nice crust/bark.

 

[WaterRat]

I get a bone in rib roast to make boneless ribeye steaks and leave some meat when cutting off the bones.

Ahhh, I'll put that in the knowledge bin for when the holidays roll around and rib roasts are on sale.

 

[ab canuck]

Those are some great looking ribs, Bet they tasted wonderful. Like...
Congrats on the carousel ride.

 

[SmokinAl]

Man o man those look good!
As a matter of fact so good that they made the carousel!
Congrats!!
Al

 

[dr k]

Man o man those look good!
As a matter of fact so good that they made the carousel!
Congrats!!
Al

Thank you! They were very savory/ tasty.

 

[chilerelleno]

Dang'it boy but that looks great!
Very nice rack of beef ribs, especially for Spares.
Like!

I'm another hesitant about all the herbs, but usually not for pork ribs, beef handles them much better.