First Smoke of the Season - Beef Ribs

[James Harvey]

Hi All,

I'm cracking the WSM open today for a rack of beef backs. My simple question is:

What do you do to make beef backs special?

Thanks,

JDH

 

[Jon Des.]

I think they're kind of special on their own. I just use Montreal Steak seasoning on them, and make a kicked up BBQ sauce. Take store brand bottled stuff, about 2/3rds as much red wine (usually Cabernet) and something hot like Sriracha or Sambal Oelek. Pour in a pan and cook to reduce by maybe half.

 

[James Trapp]

Apply salt and cracked pepper and let the fire apply the something special.

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey:
What do you do to make beef backs special?
</div></BLOCKQUOTE>
Cook them until they are tender to the bone, otherwise they can be tough eating and you won't be happy

 

[Chuck_B]

you can always add some brown sugar on them.

 

[Noe]

1st check to see if the ribs are enhanced or not, if enhanced do not over salt the ribs, simple cracked black pepper and garlic should do just fine.

 

[Mike Freel]

Be sure to upload some pics. I am anxious to hear and see how it goes.

Mike