Home Run Beef Baby Backs


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
I did not do a play - by - play because I figure by now most folks have seen a rack of ribs rubbed, a fire started, etc. I will say I got a rack of beef baby backs that I cooked 6 hrs (3 - 2 - 1). I rubbed with spicey brown mustard and some KC Masterpiece Steak Seasoning and some Bad Byron's Butt Rub. When I wrapped them I used the Smokin Triggers method (brown sugar, parkay, agave nectar (he uses honey), and tiger sauce) and no other sauce.

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I used a "HOLLYWOOD CUT" on these. (Cut flush against the inner side of the first bone on both sides of the rack. Skip the second bone and cut flush against the outer side of the third bone):

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The accolades from the wife make these ribs a home run with terms like these are AWESOME, Oh My Goodness, and on and on. LOL These were dad gum good ribs! Thanks!
 
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love beef ribs ! those look sensational.

so , what do you do , lay all the prep down on the sheet of tinfoil then lay the ribs on it and wrap em up and flip em ?
or something like that?
 
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Frank H said:
...lay all the prep down on the sheet of tinfoil then lay the ribs on it and wrap em up and flip em ? or something like that?
Click to expand...

Yes, I prep the foil (as shown), lay the convex side of the ribs on the prepped foil, then repeat the prep on the concave side, then wrap. If you've not tried it I recommend giving it a shot. It really is good. No sauce required IMHO.
 
Dwain Pannell said:
I did not do a play - by - play because I figure by now most folks have seen a rack of ribs rubbed, a fire started, etc. I will say I got a rack of beef baby backs that I cooked 6 hrs (3 - 2 - 1). I rubbed with spicey brown mustard and some KC Masterpiece Steak Seasoning and some Bad Byron's Butt Rub. When I wrapped them I used the Smokin Triggers method (brown sugar, parkay, agave nectar (he uses honey), and tiger sauce) and no other sauce.

I used a "HOLLYWOOD CUT" on these. (Cut flush against the inner side of the first bone on both sides of the rack. Skip the second bone and cut flush against the outer side of the third bone):

The accolades from the wife make these ribs a home run with terms like these are AWESOME, Oh My Goodness, and on and on. LOL These were dad gum good ribs! Thanks!
Click to expand...

They look fantastic, Dwain. Great job!

I love doing beef ribs to serve alongside spares or BB's. The contrast of the two types of ribs make them both taste better, IMO. I do my beef ribs over mesquite, my preferred wood for beef of any cut, and I use a pretty bold sauce on them. They're great on their own, but if you contrast them with some pork ribs done over fruitwood with a sweeter sauce it's a perfectly balanced cook.

They're hard to find, which is a bit frustrating given how awesome they are. I finally found some great beef back ribs at Restaurant Depot, and I've been cooking them regularly ever since.
 
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