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Old 05-14-2011, 06:47 PM   #1
Mister Bob
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Default 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......






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Old 05-14-2011, 06:52 PM   #2
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Wow, that's a meaty rack of beef ribs.
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Old 05-14-2011, 06:55 PM   #3
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Quote:
Originally Posted by Gore View Post
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!
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Old 05-14-2011, 07:51 PM   #4
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Oooh, those are gonna be GOOD
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Old 05-14-2011, 08:58 PM   #5
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Nice start! Can't wait to see more.
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Old 05-14-2011, 09:01 PM   #6
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This is going to be good!!
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Old 05-14-2011, 10:00 PM   #7
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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!
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Old 05-15-2011, 08:31 PM   #8
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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!





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Old 05-15-2011, 09:14 PM   #9
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I am inspired! Outstanding cook, brother!
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Old 05-15-2011, 10:06 PM   #10
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Fantastic plate
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Old 05-15-2011, 10:22 PM   #11
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Those sure are pretty ribs! Mine never have enough meat to stick a probe into.
Gonna have to do that butcher friend thing.
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Old 05-15-2011, 10:49 PM   #12
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Excellent looking ribs. Very nice job. Isn't it great when you can get those meaty rib.....yum!
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Old 05-15-2011, 10:50 PM   #13
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Outstanding...big APL fan here as well.
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Old 05-15-2011, 11:55 PM   #14
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WOW......



Thanks so much for sharing this one. I'll bet those were as farkin awesome as they look.
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Old 05-16-2011, 12:13 AM   #15
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Very nice..........
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