Tomorrow I'm goin' in: Rack of Angus Beef Center Cut Back Ribs

[tjkoko]

A bit late on this one. However, I agree with @Bob Correll . Those ribs need time to render-to-tender.
I did a 4-Bone plate the other week and they took 7hrs.
On the kettle? The snake may well be the way to go, or the SnS packed to the gunwhales with briqs.
Edit: I see you don't have a SnS. Snake would have been the way to go.

Agreed concerning the snake. But with such a long cook, I'll do these beef ribs on the WSM.

 

[Darryl - swazies]

Beef ribs coming my way for August 7th dinner.
The old man lives a ways away and he said he wanted something good and said he tried to make it and it was no good.
So we have to show him a few tricks......
We are going to go E6 however with hickory.

 

[tjkoko]

Beef ribs coming my way for August 7th dinner.
The old man lives a ways away and he said he wanted something good and said he tried to make it and it was no good.
So we have to show him a few tricks......
We are going to go E6 however with hickory.

E6??

 

[Tony-Chicago]

At the six hour point the ribs were sauced and eaten. Although they tasted good they could have used another hour of cooking.

What temps?

 

[Darryl - swazies]

E6??

Weber Summit Kamado.
And the temp you pulled the meat off to eat would have been the key to your success not how long it was cooked for.

 

[tjkoko]

Weber Summit Kamado.
And the temp you pulled the meat off to eat would have been the key to your success not how long it was cooked for.

And that temperature would be???????? Meat temperature, correct???

 

[Darryl - swazies]

We are asking, what was the ribs cooked to when you took them off the bbq?

 

[tjkoko]

We are asking, what was the ribs cooked to when you took them off the bbq?

IIRC in the 160s F.