Rich Dahl
TVWBB 1-Star Olympian
About 35 years ago when I knew everything there was to know about smoking and grilling I made some beef back ribs. Basically I cooked them high heat for about two hours or so and a direct sear to set the Chris & Pits BBQ sauce.
As you can imagine the dogs ate well that night and I swore never again.
Well I saw these beef back ribs in the dog food section and I thought, well now that I’ve seen my forum friends do back ribs that are unbelievably good and for 75% off and a total of $6.32 and 35 years later way not give it a try.
Used Weber’s Smokey Mesquite and Dizzy pig for the rub.
Fired up the WSM with KBB, smoke was peach and apple with a minion start. Temps were 225-245 for six hours.
Pulled at IT of 195 and wrapped and into the cooler to rest for an hour.
I found another bean recipe that uses root beer like the one I got from Cliff, which we really like.
So while the ribs rested I made the beans, if you look at the ingredients picture, yes that is apple pie filling.
Barb made her golden raisin coleslaw.
For dessert Barb also made some grilled peaches with the leftover apple pie filling in the area the stone was in with French vanilla ice cream and cinnamon sprinkled on top, really good.
The ribs were wonderful, moist and almost fall off the bone tender with great flavor. Although next time I’ll just do S&P for the rub to get more of the beef flavor.
The beans were the best I’ve ever made or had, the apple pie filling gave the beans such a great flavor, defiantly a keeper.
Barbs raisin coleslaw fit right in with the sweetness of the beans.
A big thank you to all the forum members for sharing those great beef rib cooks, you made me have my first successful beef rib cook with many more to come.
Thanks for taking a look.
As you can imagine the dogs ate well that night and I swore never again.
Well I saw these beef back ribs in the dog food section and I thought, well now that I’ve seen my forum friends do back ribs that are unbelievably good and for 75% off and a total of $6.32 and 35 years later way not give it a try.
Used Weber’s Smokey Mesquite and Dizzy pig for the rub.
Fired up the WSM with KBB, smoke was peach and apple with a minion start. Temps were 225-245 for six hours.
Pulled at IT of 195 and wrapped and into the cooler to rest for an hour.
I found another bean recipe that uses root beer like the one I got from Cliff, which we really like.
So while the ribs rested I made the beans, if you look at the ingredients picture, yes that is apple pie filling.
Barb made her golden raisin coleslaw.
For dessert Barb also made some grilled peaches with the leftover apple pie filling in the area the stone was in with French vanilla ice cream and cinnamon sprinkled on top, really good.
The ribs were wonderful, moist and almost fall off the bone tender with great flavor. Although next time I’ll just do S&P for the rub to get more of the beef flavor.
The beans were the best I’ve ever made or had, the apple pie filling gave the beans such a great flavor, defiantly a keeper.
Barbs raisin coleslaw fit right in with the sweetness of the beans.
A big thank you to all the forum members for sharing those great beef rib cooks, you made me have my first successful beef rib cook with many more to come.
Thanks for taking a look.
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