Beef back ribs for the weekend?

[Gary H. NJ]

I'm hoping to do a couple racks of beef back ribs this weekend. Have read Chris's Beef Rib post. Are we looking at 6-7 hours low 'n slow? Any recommendations are welcome -- rubs, cooking temps and time, etc. Thanks! - G

 

[Clark Deutscher]

What size are the racks you snagged?

Clark

 

[Gary H. NJ]

Haven't got them yet. Hoping for full 7-bone racks from Restaurant Depot, but will take what they've got.

 

[Clark Deutscher]

I cook them often but not quite for that long. I do cook them a little hotter though. Usually I go for about 4 hours. My normal racks are about 2.5 pounds maybe a little less so not huge but a decent amount of meat. I would say that time would be your max.

Clark

 

[Chris Mason]

I cooked some beef ribs this past weekend. I pretty much followed the technique in the article you linked to and it pretty much took as long as Chris indicated it would (I think I pulled them off around 6.5 hours after running in the 215-225 range for most of the cook).

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Haven't got them yet. Hoping for full 7-bone racks from Restaurant Depot, but will take what they've got. </div></BLOCKQUOTE>

I've seen those in their case, and I think they might have winked at me.

I'm curious to see how they look out of the pack. They're pretty tight in there and its tough to tell if there's much to them.

I knew I had a post here regarding beef ribs.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This was my first attempt with beef ribs. I had them under the brisket and cooked them for 4 hours at 300*. They were perfectly acceptable for my first try but probably could have used another hour. </div></BLOCKQUOTE>

link to thread

 

[Jim Lampe]

2 cents:
I marinate in Stubb's Beef Marinade overnight.
Using no other seasoning.
Cook no higher than 225'F for 4-5 hours.
Pecan, oak, olive or cherry wood for smoke. (yes, cherry)

 

[Keith Wilson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Haven't got them yet. Hoping for full 7-bone racks from Restaurant Depot, but will take what they've got. </div></BLOCKQUOTE>

I've seen those in their case, and I think they might have winked at me.

I'm curious to see how they look out of the pack. They're pretty tight in there and its tough to tell if there's much to them.

I knew I had a post here regarding beef ribs.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This was my first attempt with beef ribs. I had them under the brisket and cooked them for 4 hours at 300*. They were perfectly acceptable for my first try but probably could have used another hour. </div></BLOCKQUOTE>

link to thread </div></BLOCKQUOTE>

Yeah. I got the wink too. Been thinking about doing them the same way and also grilling some too.

 

[Gary H. NJ]

Picked up an Angus three-pack at RD this morning (total 12.93 lb). They are lookin' good! If all turns out, will post Sunday night. Wish me luck and thanks to all for suggestions. - G
p.s. The short ribs were looking mighty fine too, but that's for another time...