You know I was thinking as I went to the store to get some country style ribs, I gotta try beef ribs one day. Well the store had no country style pork ribs so guess what I picked up. Yup a couple of slabs of beef ribs. I guess I am just going to put salt and pepper on them and baste as needed. Also picked up some bone in chicken breast to go along with the ribs. Should be good if I don't burn them. Thats is what is for today now what to do for Sunday ????
09-20-2013 01:35 PM
Back or short?
09-20-2013 01:42 PM
09-20-2013 02:02 PM
Glad you got the chicken to supplement. I love beef back ribs, but they don't yield a ton of meat. I would consider foiling 1/2 way through instead of a straight baste.
09-21-2013 08:30 AM
250 for 4 hours, no foil on the UDS...mmmmm. I make a thin sauce out of Worcestershire, beef bullion, onion, garlic and white vinegar and a little steak sauce. Good eats.
09-21-2013 09:54 AM
Pics or it didn't happen!
09-21-2013 12:01 PM
09-21-2013 12:10 PM
Sorry I know I broke the rules and took no pick. I have a lot to learn on the beef ribs and how to shop for them. Next time a little lower heat and I forgot to take off that dang membrane. All in all they tasted good and the chicken was good too. That was for Friday now to plan for Sunday!
09-21-2013 12:55 PM
OK I guess we'll let it slide.......this time :mrgreen:
Glad to hear they turned out good though.
Next time they'll be even better without the membrane.