Beef Backs....Highly Recommended

[James H]

All,

Just smoked some beef back ribs for the first time following Chris' recipe in cooking topics. I must say they exceeded my expectations.....moist, tender, and delicious!!!

I will definitely do these again when I find them at the market.

i have pics but I don't know how to post them. Any guidance would be appreciated.

 

[Bradley Bruns]

James,

I'm anxious to try these myself.

HERE are instructions for posting photos

 

[James H]

Thanks Bradley....here are the pics...hopefully



http://pictures.aol.com/ap/slideshow.do?albumId=39360.1...4.1&shareInfo=&user=

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James H:
Thanks Bradley....here are the pics...hopefully



http://pictures.aol.com/ap/slideshow.do?albumId=39360.1...4.1&shareInfo=&user= </div></BLOCKQUOTE>

Link says "we do not have permission to view".

 

[James H]

sorry larry....have patience and i will get it right.....of course smokers naturally have patience

 

[Tom Barineau]

What temp and how long did you smoke them. I put some on with some St. Louis Style pork ribs last weekend and overcooked the beef ones.

 

[James H]

how bout this?

http://pictures.aol.com/galleries/jhatala108/

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James H:
how bout this?

http://pictures.aol.com/galleries/jhatala108/ </div></BLOCKQUOTE>

THAT WORKED!! Fantastic looking beef ribs there James!!! Nice work!

 

[James H]

Thank you Larry. I have to say i was very proud of them,

 

[James H]

Tom,

put them on for 6 hrs 15 min at 225-250* basted with bbqsauce cut with apple cider vinegar at 3 hrs and 5 hrs. Very simple, but absolutely fantastic, folks think it was one of my best cooks!!!!!

 

[Guest]

James

Those look awesome - I will hunt for some this weekend !

Dave

 

[James H]

Thanks Dave and welcome to the board. You will learn a lot from this site.

Keep us posted with your cooks

James

 

[Bob Schwarz]

Very nice beef ribs James. I'm drooling on my keyboard!

 

[Toby Keil]

Nice lookin bones there James. I bet they tasted as good they look.

 

[Jerry N.]

Good looking cook James. Thanks for sharing.

May I suggest, however, that you put something under your WSM to protect your nice patio? From time to time, my WSM will drip some nasty grease/smoke liquid from the vents and it would leave a stain on your patio pavers.

 

[Bryan S]

Splendid James, and Limas to boot. Looks very yummy.

 

[Ernest Buckley]

Sweet!

James- Where on the island do you shop for your meats? Also, know of any places that sell apple wood?

Thanks,
EB

 

[James H]

Thanks Jerry,

I will take your advice...I saw that home depot had a floor mat for this purpose and will pick one up.

 

[Doug Lax]

I too followed Chris A's recipe and they were great. One caution would be to buy them not cryovaced as mine had holes in it where they trimmed the ribeye or rib roast too close