Beef Back Rib Question

[r benash]

Put on 2 Racks of beef back Ribs around 1:30 while things were coming up to temp. From around 2PM temps running about 275-300 so we'll call this hi temp

Not a lot of time to fiddle with the WSM since also working, so can only check once in awhile.

Assuming things will be done when they are done. IE., push a skewer through without resistance.

That said do you guys foil and if so what do you like to throw in when letting them braise? Not decided I'll do that just yet but just wondering.

I rubbed with Wolfe Rub Bold while sitting on the counter, then once sweated real nice added some WR regular and sprinkled with Tumeric and Coriander, rubbed again then on the WSM as it was coming up.

Most references I see say 6 hours or so at 225-250, so I'm figuring my time will be a bit shorter.

Haven't ever done beef ribs on he WSM believe it or not, been doing pork ribs exclusively for years. Time to change up and experiment a bit!

 

[r benash]

So at 4 PM - just for reference these racks were just about where the skewer was pushing through with just a little resistance. Foiling them now (no added fluids, I thing they are going to be just fine without), getting a nice bark. I'm going to foil for about an hour and just hold them in the oven until my better half gets home. I do have a couple pics I'll post. Going to serve some Chinese rib sauce that I have from a previous pork spare cook on the side rather than glaze. I also have some berry sri racha glaze I might use, not decided yet.

I might seperate and grill with the glaze to serve or continue with my laziness and just serve with the sauces on the side by taking the glazes and adding some liquid to loosen them up a bit so they "dip" well.

 

[r benash]

The ribs finished off nicely by 4:30. Left them in the oven at 150 deg. Better half came home and was starved. She wasn't having anything to do with plating and photos. I served the ribs with some peas and onion (that onion that was on the grill for food temp probe, was chopped and sauted briefly) with some fresh thyme, S+P.

Very happy with the results for this first time on the WSM. Tender all the way through, pulled off the bone perfectly. Maybe back off the rub slightly next time, didn't need the extra coating, but definitely liked the add of turmeric and powdered coriander.

Nice bark even after the time in the foil. Pink ring all the way through. Sorry no photo of that.

These were decent quality ribs a little thin on top of the bone, but the meat quality was excellent and good bit of meat was left on them. I might beg to see if I can get them to cut them custom with more meat on the top, we'll see. But for 1.19 they were very good overall. I'll be doing beef ribs more often now that I have a reliable source for good whole back ribs.

Photos:

Rubbed and sweating while lighting the WSM

Used two racks at the start - moved both to the top rack just before foiling to the finish

Just before the foil

 

[Another Bob B]

Hey Ray - The beef ribs look great - The Tumeric and Coriander - Did you mix that into a rub or just added them later. I too do not foil beef ribs. I think beef of all of them is done when its done and forcing them to a specified time is not the way to go. Thanks for sharing. Bob

 

[r benash]

Thanks Bob - I just applied the turmeric and coriander powder right from the jar at the end and rubbed in with the Wolfe Rub