Beef back ribs! OhMy.


 
J

Justin Bailey

New member
Took these off a bit earlier than usual in attempt to get a bit more 'bite'.....definitely a success!

Time: 4hrs25min
Temp: 265*
Wood: 3 Hickory splits
Rub: Holy Cow + more pepper
Wrap: Butter, garlic, onion, chipotle, beef broth, soy sauce, worcheshire.
Glaze: Kim's Teriyaki

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Looks killer.
What about more bite!
Did you get it.
I understood that less cooked more collagen and renderred fat (too much for my taste).
This is why I prefer to cook a little bit more.
 
Thanks guys! Nice to get such positive feedback! :D


Enrico Brandizzi said:
Looks killer.
What about more bite!
Did you get it.
I understood that less cooked more collagen and renderred fat (too much for my taste).
This is why I prefer to cook a little bit more.
Click to expand...

They definitely had more bite than some previous ribs I've done. Personally, I think they're better than the brisket temped (around 200) bite. But, thats definitely subjective. Just a bit of a trade off, like you mention...in order to get everything completely broke down, they have to be 'fall off the bone' tender. I personally think everything was 'broke down' just about perfectly...there weren't any real tough spots or globs of fat I had to eat through.

The ol' lady said that she preferred the last ones a bit more, which were more tender. She said they were still amazing, tho.
 
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These were the last ones. As you can see, they have more pull back/shrinkage and were probably closer to brisket temps. Definitely more tender, really close to 'fall off the bone'...also still amazing.

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Well , I'll jump on the bandwagon and say those ribs look terrific . Beef ribs are one of my most favorite things from the smoker. Nice work.
 
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