Beef Back Ribs: Pre-Cut


 
D

Doug M

TVWBB Member
Saw these while grocery shopping and thought they looked too good to pass up (they looked HUGE in the package). Once I got them home and opened them up it turned out only two of them were as meaty as I was hoping (picture 3, top right). Rubbed them with the Lone Star Rib Rub recipe and smoked them over oak and hickory for about 4 hours. Still turned out (what I think) too black in color but very tender and tasted great. Given the choice I would still prefer pork ribs but had fun smoking these for sure. Brushed them with a little No. 5 Sauce before serving.

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BeefBackRibs2.jpg


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Doug

Nice cook! I'd go for those over pork ribs ...

I recently picked up a few packs of these and smoked a pack of beef ribs for the first time last week. I applied some Flavorama #5 BBQ rub. For the cook over apple chips and hickory chunks I was dialed in around 260-275 for 3 hours (no foiling). They turned out amazing. Mine were dark too but not quite as black. What temperature did you cook them? Also did you foil, 3-1 or 2-1-1 etc?
 
Adam Terhune said:
Doug

Nice cook! I'd go for those over pork ribs ...

I recently picked up a few packs of these and smoked a pack of beef ribs for the first time last week. I applied some Flavorama #5 BBQ rub. For the cook over apple chips and hickory chunks I was dialed in around 260-275 for 3 hours (no foiling). They turned out amazing. Mine were dark too but not quite as black. What temperature did you cook them? Also did you foil, 3-1 or 2-1-1 etc?
Click to expand...

Striving for 250-275 zone for this cook. Not sure what you mean by foiling them? As in finishing them in a baking pan filled with liquid and tented with foil? Also not sure what 3-1 or 2-1-1 means?
 
Looks GREAT Doug!
I've been cookin' beef ribs for years and NEVER seen them sold cut up like this...
butt, hey, who cares when you can get real meaty ribs like these?!?!
You did those perfect!
Nice work!! :D
 
Yeah, Doug I was curious if you covered them with foil at all during the cook? I guess 3-1 would be 3 hours smoked and 1 hour covered with foil. I've never used foil on any ribs. However beef ribs are new for me so I'm gathering info since it looks like you nailed those!
 
I don't love the beef ribs as much as pork, but yours do look really good. ".....could I have one of yours please........."
 
Good looking beef ribs! I wish I could find them around here! Every thing I run across looks like dog bones!
 
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