Sunday Beef Back Ribs


 
Dry brine is set. I crosshatched the backside as I don’t want the ribs falling apart when cooking.

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A little vegetable oil as the binder. Then Montreal Seasoning and topped with a little gran garlic

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IDK how the heck I’m going to make these all fit. But I’ll solve this puzzle.
 
Since I’m outside and cleaning up the weather disaster, I got the WSK ready. Mostly KPro, leftover JD lump and a block each of mesquite and oak. Using 2/3 the coal deck as this is a shorter cook. Maybe 4-5 hours.

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4 hour cook on the button.

Resting with a vented tent in the oven. Stole a small corner and they taste great.

Sauce was SBRs, W sauce, ACV, water and some Montreal seasoning mixed in. A tang with an ever so sweet note. The sweet is there but you can barely figure out what it is.

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Made some mashed pots

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And make some creamed spinach right before dinner.
 
Verdict:

Very good ribs. Good flavor. Good smoke.

Beef is just so heavy compared to pork ribs. I’d make these again for a large group bbq.
 
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