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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-04-2013, 12:23 PM | #1 |
On the road to being a farker
Join Date: 01-11-11
Location: Canada
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Beef Back ribs! (with pr0n)
Another beef back ribs thread
Got these at the local grocery store when I was instructed to only buy milk Seem to always end up in the meat dept. Anyways, Saw some beef back ribs marked down, but I usually skip em since they have consisted of just shiners in the past. Actually, shiners would be a compliment. They are mostly bone with some meat attached. Skeleton beef ribs would be more precise! However, this time, someone was either really generous or just being lazy, because they had some nice meat on them! I've found in the past I used way too much rub (i.e too salty), so this batch just got a nice dust of salt, pepper, and garlic salt. Little seems to go a long way with these beef ribs A frosty -3 C morning. But no frost aint' gonna stop me from firing up the weber! Simple snake setup with water pan underneath ribs. Temps were between 275-300 for 4 hours. Never even opened her up until I applied the glaze in the last 20 min. Glaze was a thick sweet mix of honey, brown sugar, sweet baby ray's original and a little bit of apple cider vinegar. Was originally going to only glaze half of them, but I'm a sucker for glaze so I ended up doing them all For those that like heat, some cayenne and chili flakes would work well too, but just not for me. Meat pulled back nicely. Ended up only using half the coals. This thing is as solid and air tight as my UDS! Best 65 bucks I've spent! Probed like butter. The Bark was crispy and gooey at the same time, and the meat melt in yo mouth! No spritzing, foiling, or mucking about. I'm calling them Dino Candy meatsicles! Lots of meat on them bones. Thanks for looking! |
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11-04-2013, 01:00 PM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Those look real good. VERY meaty for backs.
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11-04-2013, 02:20 PM | #3 |
On the road to being a farker
Join Date: 01-11-11
Location: Canada
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11-04-2013, 02:44 PM | #4 |
On the road to being a farker
Join Date: 08-23-13
Location: Pittsburgh, PA
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Looks real good!
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"Just keepin' it GRILL"....on an Ugly Drum Smoker! |
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11-04-2013, 04:49 PM | #5 |
Full Fledged Farker
Join Date: 07-15-13
Location: Bellevue, Wa
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Damn, those look tasty.
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11-04-2013, 04:55 PM | #6 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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11-04-2013, 05:17 PM | #7 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Gotta love a good bone!
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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11-04-2013, 05:19 PM | #8 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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those look delicious!
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11-04-2013, 05:24 PM | #9 |
is One Chatty Farker
Join Date: 08-28-13
Location: Matherville IL
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I'm on my way to the store!
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11-04-2013, 05:29 PM | #10 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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I am the only one in my family that loves beef ribs, I like them better than spare ribs. Yours look fantastic, nice and meaty.
That picture of the back yard made me get up and put a sweatshirt on. Granted the sun has gone down and I'm by an open window but seeing that pic was the clincher ;)
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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11-04-2013, 07:42 PM | #11 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Fantastic looking ribs mate, I would want some of that
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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