Big 'Ol Beef Ribs


 

Jim Lampe

TVWBB 1-Star Olympian
found these rarity beef back ribs at my local Sendik's store... haven't seen any in nearly a year.
so I bought'em

salt and pepper only for seasoning, hickory wood for smoke on the Weber Performer with the CB extension
indirect 250ºF heat for over 4½ hours

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after a 20 minute rest, the half rack was sliced...

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...and served....

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...with iron skillet baked Yukons and roasted members of the Gemmifera Group of cabbages, Brussels sprouts.

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They were tasty.

Thank you for stoppin' by!
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You're killing me, Jim! I am not going to get to cook mine until tomorrow! Those look fantastic, and give me something to shoot for...... :)

R
 
My local neighborhood market has been stocking shortys lately, I'm starting to think I should simply bite the beef and get to a rack or two of them!
 
Jim that looks delicious. I would think the rib meat is very tender and flavorful. When we cook a rib roast on the holidays we always have the butcher cut the ribs off and then tie them back. Once cooked, that cut off bunch of ribs is always my favorite snack.
 

 

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