Beef back ribs....again! :D


 
J

Justin Bailey

New member
Beef back ribs! These I did a bit more well done (tender) for the ol' lady, as thats the way she likes em. I generally prefer em with a *tad* more bite. Still really good, tho!

These will be just about perfect for people who like tender. Not quite 'fall off the bone', but really tender. Too much longer and they'd be pull apart tender and probably a tad bit too mushy...but, I suppose that just depends on how ya like your ribs. :)

I'm finding that it seems to be almost impossible to over smoke on the WSM. Been adding more and more wood each time (not thin blue for a good portion of cook) and it just keeps getting better. Slowly but surely, its getting closer to how the offset tastes.

Time: 4hrs20mins
Temp: 265*
Rub: Holy Cow + more pepper
Wood: 4 hickory splits (3 to start, added 1 when burned down)
Charcoal: Regular kingsford blue bag
Wrap: After 3 hours (Beef broth, soy sauce, worchestire, garlic, onion, chipotle, etc). ~1hr
Glaze: Kim's Teriyaki; ~15-20min back on smoker.



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Beautiful ribs and I like that wrap sauce.

Your splits are what I would call firewood; as in what would go in my wood stove to heat my house. But it's obviously working for you!
 
ChuckO said:
Excellent Ribs Justin, "the wrap" is a very interesting method
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Yea...not something I've done up until recently. Mostly a savory profile, with worcestershire up front; which I think goes great with beef. For short plate ribs, I've yet to wrap em.

Brian Dahl said:
Beautiful ribs and I like that wrap sauce.

Your splits are what I would call firewood; as in what would go in my wood stove to heat my house. But it's obviously working for you!
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Yea, these are what I would use in an offset. Just Hickory splits, they don't burn down as fast as the chunks. I've been having better luck with these while attempting to get a 'deeper' smoke flavor. Easier/cheaper to get too.

Enrico Brandizzi said:
Justin your ribs look perfect from here!
Tow splits to start with but do you add more splits during the cook?
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I used 2 like in the picture above, then added the hot coals on top. Once the smoker was just about up to temp, I set one on top of the hot coals. About 1.5hrs in the wood was pretty much burned down into coals, so I added 1 more. Most WSM users would probably think that this is way too much wood, but I'm not finding it to be acrid or 'over smoked' what so ever. I seem to *always* get a smoke ring this way too, where it was sort of hit or miss with chunks...not really sure why.
 
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