8 beef plate ribs disappeared in a moment !

[Enrico Brandizzi]

This time I used a double layer of flavour.
Holy caw from Meat Church bbq rub was the first layer. SPOG was the second one.
Slow and Low smoked with Hickory for 7 hours @250F.
Then rested in foil + blanket till dinner in the gas oven with the door open.
The thermo said 150-160F inside the oven.
At 9:30 unwrapped and sliced.
These were the most succulent and tasty beef ribs I ever cooked.
All 8 bones disappeared in a moment and my guests told me it was a success.

I will repeat this combination of double layer and 1 hour rest time.

IMG_9786 by Enrico BBQness, su Flickr


IMG_9793 by Enrico BBQness, su Flickr


IMG_9796 by Enrico BBQness, su Flickr


IMG_9801 by Enrico BBQness, su Flickr




IMG_9806 by Enrico BBQness, su Flickr


IMG_9852 by Enrico BBQness, su Flickr


IMG_9854 by Enrico BBQness, su Flickr


IMG_9862 by Enrico BBQness, su Flickr


IMG_9864 by Enrico BBQness, su Flickr


IMG_9866 by Enrico BBQness, su Flickr

Thanks for stopping by.
Enrico

 

[ChuckO]

It doesn't matter; pork or beef, you are the Jedi-Ribmaster Enrico

 

[Barb D]

Enrico those are outstanding, awesome job for sure.

 

[Randy]

They look great, nice work

 

[Rich Dahl]

Great cook Enrico, those ribs look just perfect. I can see why the disappeared.

 

[timothy]

Oh my, those look so good!

Tim

 

[Cliff Bartlett]

Wow, cooked to perfection!

 

[Brian Dahl]

I'd be whipping a presto-chango and watching those bad boys disappear!

 

[Michael C.]

Wow those ribs look so meaty! Great smoke ring, no wonder they were scarfed down quickly!!!!!!

 

[Dustin Dorsey]

Those looks unbelievable!

 

[Enrico Brandizzi]

Thanks Guys for your nice words!

 

[Craig Alumbaugh]

Those are some fine looking ribs Enrico

 

[AustinPhillips]

Excellent looking Beef Ribs!!!

 

[Robert-R]

They would have disappeared even faster if I had been invited. Your guests are lucky that I wasn't there. Primo!!!