Beef Back Ribs


 

Bob Mann

TVWBB Honor Circle
I did my Smoke Day on Memorial Day, Monday, May 27th.

I lightly rubbed the ribs with SPOG. I cooked them on my 18 1/2" WSM with KBB and cherry wood chunks at 250F. I cooked them about 3 hours unfoiled. I then foiled them with some squeeze Parkay and water. I cooked them for about another 2 1/2 hours, until toothpick tender.
They came out really tasty!

On the WSM.
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Ready to be foiled.
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Done.
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Cut up.
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Served up.
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Thanks for looking.
 
I read a news story where many restaurants aren't able to get beef back ribs right now as there is a large shortage of them. Looking at your ribs I can see why. Looks great.
 

 

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