Beef Back Ribs - General Help?


 
J

James Harvey

TVWBB Pro
Hi All,

My wife (gotta love her) picked up 2 racks of beef baby backs in her travels. I'm hoping some of youmay be able to guide me to doing them justice.

The facts are this:

2 racks - 7 Bones Each
One rack is 1.25 KG the other is 1.37KG
They are vac packed but look fairly lean to me.

The questions are thus:

Rub - Any simple rub ideas for these? My pantry is generally stocked.
Time - What cooking time should I anticipate for these (I'll do a pull test but I'm hoping for a frame of reference).
Spritz / Mop - To spritz or not to spritz? If yes, any ideas on an easy recipe?
Smoke - I'm planning on 2 chunks of cherry.

I know I may sound lazy as I'm sure I can find many responses to the above in the archives but I'm really just looking for an easy smoke using traditional ingredients.

Thanks,

James
 
Thanks Mike.

So I used this rub recipe. Note that it is VERY salty (way too salty in mine and my wife's opinion). I felt they were just shy of inedible. A sweet sauce helped tame them a bit but I'm tossing the 2nd rack in the crock pot and making a stew out it which should even the flavour.

Otherwise,the cook went well. I went for Minion vs. standard and they cooked for 6 hours. Colour was great and they were very tender. Not greasy at all.

They are on sale again at $2/LB here so I'm picking up 4 more racks for future use.

James
 
I use a simple seasoning recipe of worchestershire sauce n chilli powder. Maybe a lil onion and garlic powder, but nothing fancy.
 
Been super busy so I did not have a chance to post about it.. but I had a similar experience using that rub recipe labor day weekend. I tend to cut the salt a bit in my rubs anyway but figuring it was beef did not and also found it very salty. Outside of that my cook with the beef ribs came out pretty well, a little less salt and they would have been amazing.
 
When making my own rub, or duplicating from a recipe, I follow Kevin's suggestion re salt. Do not add salt to the rub. Salt the meat separately as if you were salting after it was cooked and ready to eat. Apply rub after salting. This method never lets you down with oversalted meat.

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
When making my own rub, or duplicating from a recipe, I follow Kevin's suggestion re salt. Do not add salt to the rub. Salt the meat separately as if you were salting after it was cooked and ready to eat. Apply rub after salting. This method never lets you down with oversalted meat.

Mark </div></BLOCKQUOTE>

That's a great idea! I usually use 1/4 or less of the amount of salt the rub calls for.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BrianG:
Yes agree, I don't think I read that tip from Kevin during all of my lurking here. </div></BLOCKQUOTE>

It's a few years old, I think. I have read every post he has made just cause he seems to know a bit about cooking.
 
I don't usually add salt to rib rubs per Kevin's suggestion but I didn't have much to go on for the beef so I followed the recipe figuring the beef could handle it.

As a nice surprise, my wife tossed the left over rack in the crock pot with some onions, peppers, carrots, red wine and low sodium beef broth/water and a great stew was created. The salt tempered on the ribs and the jus was great.

I bought 2 more racks for down the road and I plan on going simple.

James
 
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