martyleach
Quintessential Chatty Farker
I don't make beef ribs often but I just love them. They are way too fatty and delicious to be healthy, so only about once a year. My son was coming over for dinner, so I got some nice meaty ones on sale for $2.39/lb (great deal!). I seasoned them with The Rub Co. Santa Maria Style Rub and topped them with my Pastrami rub (just a little).
Put them on my BGE with the new oversize Peruvian Walnut side tables and handle that I just finished. Put them in a shallow baking pan and jammed them in since they were individually cut.
Cooked them at 265 for 2-1/2 hours then put 1 cup of beef broth in the pan and sealed tight with foil. Let them ride for about 1 hour and a half them uncovered them and cooked for about 20 minutes. Here's what you get.
We ate them all. I just love those things. Meaty, tender, moist, huge beef flavor.....
Put them on my BGE with the new oversize Peruvian Walnut side tables and handle that I just finished. Put them in a shallow baking pan and jammed them in since they were individually cut.
Cooked them at 265 for 2-1/2 hours then put 1 cup of beef broth in the pan and sealed tight with foil. Let them ride for about 1 hour and a half them uncovered them and cooked for about 20 minutes. Here's what you get.
We ate them all. I just love those things. Meaty, tender, moist, huge beef flavor.....
