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Beef Ribs and Pecan Pron

Westexbbq

Westexbbq

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Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
I don't post pictures like this very often but will give it a try.
(still digitally challenged.,..)
Got the pecan from Bobbrisket, got the ribs from Willie B after a RD run, got the rub from Spicewine (Heifer dust), had the pit after buying it from a local esteemed brethren a few years back8), and the rest just kinda happened I guess..(edited for brevity and convenience, several pics left on the cutting room floor..)
 

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Looks good. Glad to see you putting that pit to use. Esteemed? PFFT
 
Looks very good! Where do you get those "meaty" kind ribs?

Would short ribs be the same??
 
Lone Star Beer and Beef Ribs, Keeping that Texan Tradition Alive. Nicely Done!
 
Those ribs look great. They looked like full briskets in the cryovac. I got some in the freezer that I've been waiting to cook...I think the wait is over...
 
Those beef ribs look great. They look like the rack of ribs Fred Flintstone would put on top of his car, before the car would tip over.:mrgreen:
 
I Yabba-Dabba Do!
 

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Yeehaw!! Texas style all the way down to the Lone Stars!! I wish I could find some meaty dino bones like that. I thought they were briskets. That's some fine looking grub and familt time there. Now we are going to expect more pron:-D


Hope you liked the pecan...........you did it all some great justice there.







l
 
Very nice - almost makes me want to try beef ribs again...
 
Thanks folks for the kind words and replies.
To clarify a bit,

keale:
Ribs scored from Restaurant Depot via Will Breakstone (good eye Willie B!)
They come in a double bag-cryovac, around 16-18 lbs total.
Each bag has 2 racks, around 4 bones each, pretty meaty.

smokinvic:
Did the first batch of 2 racks back on the 3rd of July to take to some friends for the annual 4th party.
225-250 with the occasional spike to 275 (hey, I love stickburners.....) for around 6hrs, pretty sure, they were lookin' good so I temped 'em and they were 185 so I pulled em and wrapped in foil, toweled and coolered for the next day party. (brought em up on the host's grill to char 'em up a bit.
That's where the last 2 pics came from, good buddy chowing down and sharing with his daughter.

Sled;
Thanks, use it quite a bit, just don't do pictures much......

Vinny:
Yes, the second batch of 2 racks were done on 7/19.
Pretty much the same, pulled around 185-190, foiled for a bit, set for a while and then sliced for consumption.
Different folks, small crowd.
Same current spouse.

Bobbrisket;
Love that pecan, always have.

It's all for fun, relaxation, camaraderie and good eating.......

Regards to Fred, Wilma, Dino, Barney, Betty et al...

Wes
 
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