Mike Hartwell
TVWBB Pro
Well, I finally found a decent looking rack of beef back ribs in one of our local stores.
Best part is that it was reduced in price. Previous owner couldn't deal with them , I guess.
Anyway, first issue was, I couldn't peel that #*&% pleura. I could get it started and get a good grip, then a postage stamp chunk would come loose, and that was it. I wound up just scoring, hoping to render some of the fat thriugh the cuts.
I rubbed it down pretty good with Pnzey's BBQ 3000, good stuff, that.
It was onth WSM at 230-240 for about 5 1/2 hours, basted (something I rartely do) at three and 4 1/2 hours in. I used a big chunk of hickory, and 2 smaller of cherry.
At that point they probed tender, so I rested them while I got the biscuits on.
Result:
The meat was quite good, tnder and smokey. A little too much fat left, but they went down well.
Thanks for letting me vent.
Best part is that it was reduced in price. Previous owner couldn't deal with them , I guess.
Anyway, first issue was, I couldn't peel that #*&% pleura. I could get it started and get a good grip, then a postage stamp chunk would come loose, and that was it. I wound up just scoring, hoping to render some of the fat thriugh the cuts.
I rubbed it down pretty good with Pnzey's BBQ 3000, good stuff, that.
It was onth WSM at 230-240 for about 5 1/2 hours, basted (something I rartely do) at three and 4 1/2 hours in. I used a big chunk of hickory, and 2 smaller of cherry.
At that point they probed tender, so I rested them while I got the biscuits on.
Result:
The meat was quite good, tnder and smokey. A little too much fat left, but they went down well.
Thanks for letting me vent.