Any suggestions on These Big Bones

[Rich Dahl]

Picked these big guys up in the dog food section of our local market. I've never done beef back rib bones before.
I found Chris's Lone Star Long ribs in the TVWB and will go with that. But was wondering if there were any other things I should do.
Any suggestions or tips would be appreciated.

 

[Dustin Dorsey]

I've cooked them well one time. Pull the membrane for sure. Then it's just a matter of cooking them until they are done. I can't remember if I used butcher paper, or foil or not.

 

[Mac LA]

I've cooked beef backs, similar to how I do my pork ribs (much faster cook tho). I just found them to have very little meat on them, at least the ones I got.

 

[Brad Olson]

Pull the membrane for sure.

There's a second, thin membrane under the primary membrane. I usually don't bother trying to pull it off but I often score it.

Beef ribs are great no matter how you cook them, but I find I rarely get more complicated that salt, pepper, and oak.

 

[Brian Trommater]

I made some of the best beef ribs I have had few weeks ago. Probably shouldn't admit to this but was not feeling up to firing up the smoker the day a I planned on cooking so threw them in the slow cooker on low for about 3 hours. Put in refrigerator over night and and smoked using grill for about 30 minutes or so. Man where they good. Even had some good smoke to them.

 

[Kyle Ss]

Beef back ribs are for stocks. After 3-5 hours there is no meat on the bone. Do short ribs instead.

 

[Bill Farmer]

Once you pull the membrane cook same way as you would St Louis style ribs, except for a rub just use salt, pepper and garlic