BeefRibsW/roastedBrussels

[Jim Lampe]

Using pecan for smoke, I WSM'd a coupla racks of beef back ribs...
those things that kinda look like lemons are Yukons...
near the finish line, i trimmed almost a coupla dozen Brussels and
seasoned um with EVOO (hate saying that), F/G/Pepper and some sea salt. Roasted em at 400'F for 25-30 minutes
'til evenly crispy outside and tender inside.
Grabbed the hot taters from the WSM and plated tonight's dinner...
looked alot like this.

I hope your Sunday was a relaxing one...
Thank you for viewing

 

[Glenn W]

That's some fine lookin grub there Jim!

 

[Another Bob B]

Hey Jim - Just got in a couple of minutes ago and Wow; you didn't disappoint. Walked through the door, straight to the computer hit start and told Del, "Jim was going to do Beef ribs tonight" and man you did. Looks great. We had gone out for dinner tonite at a neighbors that made Crab-cakes, Scallops in a wine sauce etc. Preferred the Beef ribs we had last night. Again, thanks for the info. Great looking dinner you just displayed. Thanks for sharing. Bob

 

[Gary H. NJ]

Another great plate from Jim. Just wouldn't be a weekend without one... glad to see you're eatin' your veggies too.

 

[Andy Erickson]

Do you cook beef ribs similar to pork ribs as far as time and temp go?

 

[Jim Lampe]

Thanks guys!
Andy, my rule for pork spare ribs is: 225'F for 5 hours.
Beef ribs require less time. anywhere from 3 to four hours. These were cooked at 225'F for 3 1/2 hours, shoulda taken em off sooner tho'

 

[Don Cash]

Outstanding!! Everything looks so good. Love the sprouts!

 

[Bob Correll]

No mini cabbage for me,
I'll take some extra ribs instead!

memo to self:
find some meaty beef ribs
follow Jim's instructions for cooking
eet em' up!

 

[John Solak]

Great looking meal