Now, I knew looking at these racks in their Cryovac packages that meat was lacking but they matched the total weight of ribs I wanted so I bought them. For the recipe and dry rub I used a brand new Michael Symon cookbook my wife bought me as an early Father's Day present. He says the dry rub uses pastrami seasoning to make the beef taste Old World style. I didn't care for it so I add some seasoning called Truck Dust, which is a proprietary blend spice blend my daughter gave me when she visited a tea and spice shop in Columbus, Ohio. THAT gave me the flavor profile I wanted.
I smoked them over oak pellets in my MES 30 Gen 1 for about 6.5 hours at 225°F, or until the IT reached 203°. What I thought was interesting was that the meat probe in my Maverick ET-733 displayed the temp as 210° while my CDN thermocouple therm (a knockoff of ThermoWorks) showed it as 203°. The seven-degree difference bothers me so I'll recalibrate both of them next time. But in any event, both racks of beef ribs were perfectly cooked. And the flavors were, as I like to say, bloody amazing.
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