Beef ribs


 
JimK

JimK

TVWBB 1-Star Olympian
Picked these up Friday night. Unlike the ones tht come in cryo and usually have zero meat on them, these were in trays, and must have just been cut off a rib roast. Lucky timing. This morning, I put them in some Stubbs beef marinade. When I took em out, one got a healthy dose of Dizzy Pig's Cow Lick. The other, just S&P - less spicy for the kiddos they went on the WSM at about 300, with a little pecan and cherry.

Here they are seasoned up:

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Almost, but not quite done:

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More to come...
 
Looking forward to the finished product, I love beef ribs and my local supermarket always cuts me some racks when they put ribeyes on sale
 
Fantastic, very very nice job!!!!!!!!!!!!!!! I love the pull back in the first shot, just the way I like mine. again good job
 
Nice looking ribs Jim
How long did you have them on at 300?
I did some a last weekends (no pic/post due to world cup and beer) at about 240 for about 4 hours. They were very nice, but I was thinking that they maybe should have been foiled for an hour. Will try them at higher heat next time
 
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