Beef Back Ribs on Smoker


 
TonyS T-Bone

TonyS T-Bone

TVWBB Super Fan
Picked up two slabs of beef back ribs for Labor Day. Rubbed them down with a little olive oil and a light dusting of SPG, overnight in fridge uncovered (Tomato just to give some scale!)

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Put on smoker held at 245, with oak and some cherry wood.

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Wrapped after 3 hours after adding secret liquids and essence - and back on for two more. Half hour rest and they came out great.

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Was a pretty good "first time" for BBB's.
 
They look awesome, I'd say you did outstanding for the first time doing BBB's. Looking forward to seeing more of your cooks.
 
Looks good Tony, like Lynn said here they want $4.99 a pound and basically no meat at all on them.
 
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