1st Beef Back Ribs

[RJ Banks]

Talking with the butcher over the weekend, he told me he had some beef ribs that he was going to be getting rid of soon. Apparently he way over ordered. Told him I had never tried to cook them and he gave me two packs. Score! So this morning I pulled the membrane off the back and trimmed them up a bit. Didn't have all the ingredients needed for the rub I wanted to make so I just threw on some Weber Gourmet Burger Seasoning. Figured they were both for beef, so hopefully it will work.

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Also threw on a pack of italian sausages I had in the fridge. Two racks on the top and two racks on the bottom.

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[russ olin]

wheres the beef

 

[Rolf Jacobsen]

wheres the beef

Add me to the list.

 

[JSchlegelmilch]

Very nice! Beef Back Ribs are the best!

 

[Tony R]

Look forward to seeing the final results... The webers burger seasoning will work also.. I like that seasoning.

 

[RJ Banks]

Russ, there is more there than what it looks like, especially the ones on the bottom rack. Not the meatiest though. I am sure that is why he gave them to me.

 

[Frank H]

Good that you have the sausages for backup....beef ribs are so tasty.

 

[James Lake]

What time is dinner RB?

 

[Bill Schultz]

Those should be very tasty

 

[Chris Lynch]

I just had beef ribs for lunch...enjoy them! can't wait to see the final result.

 

[Paul Kastner]

We want more pictures of the ribs.

 

[Mike Coffman]

Ribs looking good so far!

 

[RJ Banks]

Thanks everyone. This was about 2 1/2 hours into the cook. Removed the sausage at this time and sliced for people to pick at.

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Looked like the top rack was drying out a little but so I basted them with doctored beef stock.

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[RJ Banks]

I let them cook for another 30 min and kept thinking about they may be drying out so I pulled them and put them in a bbq pan and put the stock in it and wrapped it tightly. I put them back on the smoker and opened all the vents to get the temp up to 320-330. Cooked them like this for another 1 1/2 hours. This is how they looked at that time.

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When I tried to pick one up they practically fell apart.

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They had a great smoke flavor (used cherry wood). I absolutely loved the rich beef flavor of these. After trying these I am now a firm believer in the less is more approach to seasoning these. Let that natural beef flavor shine. I am really happy and full right now!

 

[pj lietz]

Very nice! I need do do some beef ribs soon!

 

[Bob Mann]

They look great!

 

[Bill]

good work sir!

 

[RogerS]

Looks great!

 

[RJ Banks]

Thanks all. These will be done again soon.

 

[Jim Lampe]

it's a shame (and a crime) what "meat cutters" do to those enormous beef ribs that were available 15 to 20 years ago....
rarely can you find MEATY beef ribs (and when you do, shut up about it)...
"Shiners" are available everywhere, and anywhere from 2 to 5 bucks a pound for those BONES. And bones is what you get.
RJ, you did alright......
.........for a niner's fan