First time beef back ribs

[Darryl - swazies]

In the process right now. Started around 1:30, no idea how long they take, hoping for about 4 hours. You may have seen my post on the Dino style ribs that were inches high. Today I wanted to try some back beef ribs out. Not a lot of meat on top but lots between the bones. Just going to cook till I see some nice colour and then wrap in paper if not tender and possibly use the cooler, I may be wrong on this but I have nothing to go by. So one, 7 bone rack. The MRS made a pasta salad and I made some pickled onions for a side. Tried holding off the cocktails for as long as I could, made it past 2pm so that could be worse. Listening to some good tunes as well. Pics are so far, will post finished pics too.

 

[Darryl - swazies]

About an hour and 40 in, I tried smokin lower than usual and honestly averaging about 220 so far.

 

[RJ Humphrey]

Good luck with the rib cook.
Sounds like a great day with libations, tunes and food!
Cheers

 

[Darryl - swazies]

Thanks man, hit 160 and had to wrap due to colour.
Should come out right I hope.
Running 280 now I’m guessing maybe another hour or so, have the cooler ready, going to let it sit in there for about an hour, pics coming

 

[Darryl - swazies]

Final cook came out fabulous.
Cooked to good looks, wrapped and finished to about 208.
Sides are pickled onions, sliced dills, the MRS pasta salad.
Ribs were excellent.

 

[Steve Madden]

They look excellent! Enjoy and congrats on the first time cook!

 

[Rich G]

Darryl, those look like they turned out great! I haven't seen a rack of beef back ribs that looked worth buying (lots of shiners), but yours look really nice. Great cook, my man!

What did you do with the Basil Hayden? Neat? Rocks? Old Fashioned? Manhattan? Other?

Rich

 

[Darryl - swazies]

Bourbon is neat, and a little Elijah Craig was neat too.....
I skipped all beef back ribs too but I needed to see, I found these ones and the6 looked good.....I have 1 more in the freezer for future tastes.
The ribs were rich n juicy, we will do the Dino ribs again and show him off.....lol.

 

[J Grotz]

Looks like you nailed it, Darryl! Texas blues go great with beef ribs, like Lightnin’ Hopkins or Stevie Ray Vaughn.

 

[Michael Richards]

Darryl,
Those ribs so good, I liked the one set of back ribs better then the two set of "Dino style" beef ribs I have done. Like Rich said it is just hard to find ones worth purchasing.

 

[JimK]

They look great! Love the pickled onions and the serving on butcher paper. Well done!

 

[Richard S]

Looks like you nailed it, Darryl! Texas blues go great with beef ribs, like Lightnin’ Hopkins or Stevie Ray Vaughn.

If the ribs are a rockin don’t bother knockin!

 

[Richard S]

Looks awesome! Love to see the full evolution of a cook!

 

[Cliff Bartlett]

Looks wonderful. Nice cook Darryl,

 

[BryanO]

Those look great! Don’t see decent beef ribs around here very much.

 

[Darryl - swazies]

They look excellent! Enjoy and congrats on the first time cook!

Darryl, those look like they turned out great! I haven't seen a rack of beef back ribs that looked worth buying (lots of shiners), but yours look really nice. Great cook, my man!

What did you do with the Basil Hayden? Neat? Rocks? Old Fashioned? Manhattan? Other?

Rich

Looks like you nailed it, Darryl! Texas blues go great with beef ribs, like Lightnin’ Hopkins or Stevie Ray Vaughn.

Darryl,
Those ribs so good, I liked the one set of back ribs better then the two set of "Dino style" beef ribs I have done. Like Rich said it is just hard to find ones worth purchasing.

They look great! Love the pickled onions and the serving on butcher paper. Well done!

Looks awesome! Love to see the full evolution of a cook!

Those look great! Don’t see decent beef ribs around here very much.

Thanks for looking guys, it was nice to have a good tasting beef rib cook in about 5 hours or so.
I only left them in the cooler for about 40 minute.
I could of waited longer for sure, I know it does good things to the beef. I was getting hungry and the drinks were catching up to me lol.
There were rich tasting for sure, after getting a couple in yah you could feel the richness.
Very tasty for sure, the leftovers are going on a sandwich for lunch tomorrow at work.
Maybe make up a creamy horseradish sauce for that, add the pickled onions too
warm it up just enough so it can be smelled and drive everyone at work nuts. It really is funny, all of a sudden there are some guys just with in speaking distance when you do things like this.

 

[Bruno]

Looks awesome! I’ll take a cocktail right now!!