1st times smoking Beef Back ribs (pics)

Pappy · 07-27-2013, 04:30 PM

1st time with beef back ribs. I trimed the fat. Pulled the membrain off. Dusted with a basic no sugar rub. Salt, onion & garlic powder, pepper, dash of cumin & cayenne pepper. Cooked at 250 for 2 hours. 300 for the 3rd hour. Foiled with some Foil Hat Rub and guinness beer for 1 1/2 hours. They are done. Not a ton of meat on these. Next time I will look for bones with more meat or cook more.

Garyclaw · 07-27-2013, 06:29 PM

those don't look too bad. It's hard to explain to a butcher what Dino Bones are. It's like they can't grasp the concept of that much meat left on the rib.

Pappy · 07-27-2013, 06:53 PM

They were just OK. I won't buy them again. You're just buying bones. Not enough meat on them thar bones.

Next time I,ll get some short ribs.

TalonBrew · 07-28-2013, 10:52 AM

Quote:

Originally Posted by Pappy

They were just OK. I won't buy them again. You're just buying bones. Not enough meat on them thar bones.

Next time I,ll get some short ribs.

That's exactly the same thought I came to. You'd get one good bite of meat per bone, and realize that you were paying a lot for it..

Switched to shorts and never looked back.

legendaryhog · 07-28-2013, 11:23 AM

I dunno... those don't really look like true "beef back ribs." Beef back ribs are supposed to be the ribs off the rib-eye roast (or rib roast...damn you labeling bastards!). Those look pretty darn big. Although, it does look like you have 7 ribs there so (ribs 5-12 is correct).... I dunno.

Usually I've had "great success!" (please say in your head as Borat) with beef back ribs, but I have only cooked them when I've removed the rack myself for making prime rib. Cook gets the spoils. They usually are quite tender and about four ribs will do ya.

treytexag · 07-28-2013, 12:32 PM

Yes, like most beef back ribs available to the retail market, (ribs 6 through 12), they're very well trimmed. Beef back ribs have the majority of their meat in between the ribs, as opposed to on top of the ribs. Because there is generally more "value" in trimming the premium beef from between the beef back ribs versus leaving the meat on the back ribs, butchers trim them out.

These are most definitely beef back ribs. I do alot of these, but I've had to go to a local beef distributer to get beef back ribs that have not been all trimmed out. If you google a company out of Kansas City, for example, called "National Beef" (BTW - I'm not associated with them, I'm just a backyard cooker here in Houston), and search for a product called beef back ribs deluxe - those are what I'm buying (I purchase them by the 52 pound case). They have more meat between the ribs - hence the "deluxe" moniker. According to the distributer, this is the product he sells to local BBQ restaurants.

Anyway, I like the beef back ribs alot. They are freakin' delicious - I'm getting ready to put some on now.

07-27-2013, 04:30 PM	#1
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	1st times smoking Beef Back ribs (pics) 1st time with beef back ribs. I trimed the fat. Pulled the membrain off. Dusted with a basic no sugar rub. Salt, onion & garlic powder, pepper, dash of cumin & cayenne pepper. Cooked at 250 for 2 hours. 300 for the 3rd hour. Foiled with some Foil Hat Rub and guinness beer for 1 1/2 hours. They are done. Not a ton of meat on these. Next time I will look for bones with more meat or cook more. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

07-27-2013, 06:29 PM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	those don't look too bad. It's hard to explain to a butcher what Dino Bones are. It's like they can't grasp the concept of that much meat left on the rib. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

07-27-2013, 06:53 PM	#3
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	They were just OK. I won't buy them again. You're just buying bones. Not enough meat on them thar bones. Next time I,ll get some short ribs. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

07-28-2013, 11:23 AM	#5
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	I dunno... those don't really look like true "beef back ribs." Beef back ribs are supposed to be the ribs off the rib-eye roast (or rib roast...damn you labeling bastards!). Those look pretty darn big. Although, it does look like you have 7 ribs there so (ribs 5-12 is correct).... I dunno. Usually I've had "great success!" (please say in your head as Borat) with beef back ribs, but I have only cooked them when I've removed the rack myself for making prime rib. Cook gets the spoils. They usually are quite tender and about four ribs will do ya. __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

07-28-2013, 12:32 PM	#6
treytexag On the road to being a farker Join Date: 06-19-12 Location: Houston, Texas	Yes, like most beef back ribs available to the retail market, (ribs 6 through 12), they're very well trimmed. Beef back ribs have the majority of their meat in between the ribs, as opposed to on top of the ribs. Because there is generally more "value" in trimming the premium beef from between the beef back ribs versus leaving the meat on the back ribs, butchers trim them out. These are most definitely beef back ribs. I do alot of these, but I've had to go to a local beef distributer to get beef back ribs that have not been all trimmed out. If you google a company out of Kansas City, for example, called "National Beef" (BTW - I'm not associated with them, I'm just a backyard cooker here in Houston), and search for a product called beef back ribs deluxe - those are what I'm buying (I purchase them by the 52 pound case). They have more meat between the ribs - hence the "deluxe" moniker. According to the distributer, this is the product he sells to local BBQ restaurants. Anyway, I like the beef back ribs alot. They are freakin' delicious - I'm getting ready to put some on now.