Beef back ribs


 
Dustin Dorsey

Dustin Dorsey

TVWBB Hall of Fame


I decided to try cooking some beef back ribs because they looked good in the case at the butcher.


The butcher said these were prime.


Fired up the smoker. Kept it about 300 to 350 and these ribs cooked fast!


Ribs cooking.


Threw some sausage on too. I know I'm bad about never posting sides. I do enjoy a side meat. These were from the butcher. Beef philly cheesesteak sausage.


Finished sausage


Finished ribs.


Nice smoke ring.


Sliced.


Another sliced pic. There turned out pretty tasty. Not a lot of meat on them though. I think next time I'm gonna try some beef plate or chuck short ribs.
 
Those look great Dustin, I've got a rack like that I picked up in the DFS of the meat department. I think I'm in the same boat though, doesn't look like a lot of meat on them.
 
Ribs look fantastic and you place is beautiful

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Rich Dahl said:
Those look great Dustin, I've got a rack like that I picked up in the DFS of the meat department. I think I'm in the same boat though, doesn't look like a lot of meat on them.
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I have some, too. Maybe I'll take 'em out to cook this Saturday. Hopefully they look as good as yours, Dustin. When you say they cooked fast, how fast? Like, 2-3 hours?
 
ChadVKealey said:
I have some, too. Maybe I'll take 'em out to cook this Saturday. Hopefully they look as good as yours, Dustin. When you say they cooked fast, how fast? Like, 2-3 hours?
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Probably around 2. I was up in the 300 to 350 range this time. I was trying to get them ready by 6pm for the Aggie game and they were ready by 5. Oops. It's super hard to run a small offset with sticks and keep low temps (It's super easy with charcoal and wood chunks) so I've been just rolling with it. I'd be happier at 275. However, I cooked a rack of spares a few weeks ago at these temps and they took around 3 hours so it may just be something about beef backs.

Almost all my experience with smoking has been low and slow so now I'm terrible at estimating times.
 
The ribs look great.

I really like my COS. Don't use it enough. Seems to produce the cleanest tasting Q.
It's hard to justify firing it up for small quantities as I'm usually cooking for the wife & myself.
Brisket... you bet! It's worth it !!! Probably should cook 2 of them. Ribs - should cook 4 racks, but 1 is enough for us.

Just like yours... it wants to run at 300* + -. That's not a problem to me... food is killer & gets cooked rapidly.
 
Enrico Brandizzi said:
Great looking bones Dustin.
Using short plate ribs You will eat much more (for sure) !!
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The taste of short plate ribs doesn't come close the to the taste of beef back spare ribs. Short ribs are awesome but beef back ribs are on another level as far as taste and natural flavor.
 
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