Beef Back Ribs

Mister Bob · 05-14-2011, 06:47 PM

Beef Back Ribs are on the menu tomorrow, so the prep starts today. I brushed them with a mixture of Worcestershire Sauce and Louisiana Hot Sauce and hit them with some Kosher salt and fresh ground black pepper. Then they were vacuum packed and put in the refrigerator to spend the overnight marinating. More tomorrow......

Gore · 05-14-2011, 06:52 PM

Wow, that's a meaty rack of beef ribs.

Mister Bob · 05-14-2011, 06:55 PM

Quote:

Originally Posted by Gore

Wow, that's a meaty rack of beef ribs.

It definitely pays to make friends with your butcher! Mine takes very good care of me!

Groundhog66 · 05-14-2011, 07:51 PM

Oooh, those are gonna be GOOD

Boshizzle · 05-14-2011, 08:58 PM

Nice start! Can't wait to see more.

Shiz-Nit · 05-14-2011, 09:01 PM

This is going to be good!!

swibirun · 05-14-2011, 10:00 PM

Not the beef back ribs I get around here! Twice as beef as what we can find. Can't wait to see how these rock out!

Mister Bob · 05-15-2011, 08:31 PM

OK, so here's how those dinosaur bones turned out.

Fresh out of the marinade, it looks like I got very good penetration of the flavors!

Onto the BGE. These were very meaty ribs, so I decided to use the probe to track the internal temperature. I usually go by looks and feel for ribs but I was curious to see what the IT would turn out to be when I thought they were done.

I set the cooker to 225 because I had plenty of time 'til dinner.

After the ribs were on for 3 hours, I started to baste them every half hour with a mixture of Guiness Stout, beef broth, Worcestershire Sauce and some crushed garlic cloves. I also decided to use a fresh thyme basting brush, for another flavor dimension, a la Adam Perry Lang.

After 5 hours, the ribs had an internal of 180 degrees, so I figured it was time to put on some corn.

Here's how they turned out. After 6 hours in the cooker, the internal temperature was 195 degrees and I had excellent pull back on the bones.

They were without a doubt the best beef ribs I've ever made, and maybe the best I've ever had! Like the best part of a great prime rib! Enjoy, my wife and I sure did!

big brother smoke · 05-15-2011, 09:14 PM

I am inspired! Outstanding cook, brother!

Groundhog66 · 05-15-2011, 10:06 PM

Fantastic plate

Jay Bird · 05-15-2011, 10:22 PM

Those sure are pretty ribs! Mine never have enough meat to stick a probe into.

Gonna have to do that butcher friend thing.

martyleach · 05-15-2011, 10:49 PM

Excellent looking ribs. Very nice job. Isn't it great when you can get those meaty rib.....yum!

JD McGee · 05-15-2011, 10:50 PM

Outstanding...big APL fan here as well.

Wampus · 05-15-2011, 11:55 PM

WOW......

Thanks so much for sharing this one. I'll bet those were as farkin awesome as they look.

Big Bears BBQ · 05-16-2011, 12:13 AM

Very nice..........

05-14-2011, 06:47 PM	#1
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Beef Back Ribs Beef Back Ribs are on the menu tomorrow, so the prep starts today. I brushed them with a mixture of Worcestershire Sauce and Louisiana Hot Sauce and hit them with some Kosher salt and fresh ground black pepper. Then they were vacuum packed and put in the refrigerator to spend the overnight marinating. More tomorrow...... __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

05-14-2011, 06:52 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Wow, that's a meaty rack of beef ribs. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

05-14-2011, 07:51 PM	#4
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Oooh, those are gonna be GOOD __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

05-14-2011, 08:58 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice start! Can't wait to see more. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

05-14-2011, 09:01 PM	#6
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	This is going to be good!! __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

05-14-2011, 10:00 PM	#7
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	Not the beef back ribs I get around here! Twice as beef as what we can find. Can't wait to see how these rock out! __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

05-15-2011, 08:31 PM	#8
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	OK, so here's how those dinosaur bones turned out. Fresh out of the marinade, it looks like I got very good penetration of the flavors! Onto the BGE. These were very meaty ribs, so I decided to use the probe to track the internal temperature. I usually go by looks and feel for ribs but I was curious to see what the IT would turn out to be when I thought they were done. I set the cooker to 225 because I had plenty of time 'til dinner. After the ribs were on for 3 hours, I started to baste them every half hour with a mixture of Guiness Stout, beef broth, Worcestershire Sauce and some crushed garlic cloves. I also decided to use a fresh thyme basting brush, for another flavor dimension, a la Adam Perry Lang. After 5 hours, the ribs had an internal of 180 degrees, so I figured it was time to put on some corn. Here's how they turned out. After 6 hours in the cooker, the internal temperature was 195 degrees and I had excellent pull back on the bones. They were without a doubt the best beef ribs I've ever made, and maybe the best I've ever had! Like the best part of a great prime rib! Enjoy, my wife and I sure did! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

05-15-2011, 09:14 PM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I am inspired! Outstanding cook, brother! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

05-15-2011, 10:06 PM	#10
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Fantastic plate __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

05-15-2011, 10:22 PM	#11
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Those sure are pretty ribs! Mine never have enough meat to stick a probe into. Gonna have to do that butcher friend thing.

05-15-2011, 10:49 PM	#12
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Excellent looking ribs. Very nice job. Isn't it great when you can get those meaty rib.....yum! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

05-15-2011, 10:50 PM	#13
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Outstanding...big APL fan here as well.

05-15-2011, 11:55 PM	#14
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	WOW...... Thanks so much for sharing this one. I'll bet those were as farkin awesome as they look. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

05-16-2011, 12:13 AM	#15
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	Very nice..........