Beef Back Ribs

[Bob Mann]

I did my Smoke Day on Memorial Day, Monday, May 27th.

I lightly rubbed the ribs with SPOG. I cooked them on my 18 1/2" WSM with KBB and cherry wood chunks at 250F. I cooked them about 3 hours unfoiled. I then foiled them with some squeeze Parkay and water. I cooked them for about another 2 1/2 hours, until toothpick tender.
They came out really tasty!

On the WSM.

Ready to be foiled.

Done.

Cut up.

Served up.

Thanks for looking.

 

[James H]

Love the beef ribs and yours look fantastic. Where did you get them?

 

[Bob Mann]

Love the beef ribs and yours look fantastic.

Thank you!

Where did you get them?

I got them in Western Beef.

 

[Matt Gard]

I read a news story where many restaurants aren't able to get beef back ribs right now as there is a large shortage of them. Looking at your ribs I can see why. Looks great.

 

[Bob Mann]

Thanks Matt.
They were actually on sale for $1.99 a pound when I bought them.

 

[Tony R]

Beef ribs look awsome!!

 

[Chuck_B]

Nice cook Bob!

 

[Dwain Pannell]

I also love beef ribs. Nice cook!