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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2012, 04:22 PM   #1
MStoney72
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Default Sundays BBQ beef spare ribs (updated)

Bought a set of these last week and cooked half of them last week for a couple buddies over a few beers and had to in my opinion pull them off a little bit to early, so Im giving myself plenty of time today to see if they will be better than last week. Went really simple on seasoning today using onion powder, salt, and pepper.
The second picture is about 3 1/2 hrs. into the cook they are just starting to get a nice pull from the bone so they are getting closer to being done. Started off the cook with the guru set at 275' and backed it off to 225', because they seemed to be coming a little to fast and I wanted them for dinner not lunch, lol;) I will post more pics later
Just pulled ribs off of the cooker they seemed like they were extremely tender and almost broke in half when I grabbed hold of them


Here is a pic after I sliced them
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Unread 01-22-2012, 05:21 PM   #2
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Yeah, I'd hit those for sure.. If i could find them at the right price I'd do some myself.

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Unread 01-22-2012, 05:37 PM   #3
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Yeah, I'd hit those for sure.. If i could find them at the right price I'd do some myself.

brickie
I paid under $17.00 for these, not sure if it a good price or not. I've just been wanting to do something different for a change. Hope they turn out good I might get them again, if so.
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Unread 01-23-2012, 09:44 AM   #4
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Need to Phind those myselPh someday...thanks for the Pron!
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Unread 01-23-2012, 03:25 PM   #5
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They look great! I just did my first rack of beef back ribs last weekend. I will definitely be doing them again. I've seen a lot of variation as to what a rack of beef ribs looks like. Yours look meatier than mine but seem to be trimmed really hard on the one end. The one's I see at Wally World are like half the size.

Mine weren't as thick but had meat all along the bone. I picked them up at my butcher and I think they were like $14
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Unread 01-23-2012, 03:29 PM   #6
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looks great I need to smoke some beef ribs! I smoke so much pork I'm turning into a pig



and my wifey below

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Unread 01-23-2012, 03:50 PM   #7
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looks great I need to smoke some beef ribs! I smoke so much pork I'm turning into a pig



and my wifey below

Aw man, you could've at least put a shirt on for the picture. I can see your nipple. I though this was a PG show. I'll tell you what though, I don't want to come off as piggish but I wouldn't kick her out of bed.
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Unread 01-23-2012, 04:24 PM   #8
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Haha, @bbqchicken those are some pretty good pics, and your right about eating pig all the time. Sometimes you have to do something different and the beef ribs were an excellent change of pace. I'm thinking next time they will be even better, that's the beauty of bbq! ;)
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Unread 01-23-2012, 04:28 PM   #9
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@fingerlickin not sure what they called your ribs, but they called mine beef spare ribs. I'm on a quest to get the beef ribs that go into the ribeye a bit, I've heard them referred to on the Brethren as ribeyes on a stick.....And I love ribeye:)
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Unread 01-23-2012, 04:31 PM   #10
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Nice work! I love beef ribs - gonna be doing some this weekend
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Unread 01-23-2012, 04:57 PM   #11
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Quote:
Originally Posted by MStoney72 View Post
@fingerlickin not sure what they called your ribs, but they called mine beef spare ribs. I'm on a quest to get the beef ribs that go into the ribeye a bit, I've heard them referred to on the Brethren as ribeyes on a stick.....And I love ribeye:)
The package said "beef back ribs"
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Unread 01-23-2012, 05:50 PM   #12
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Beef ribs are the King of Ribs. Just wish the butchers would leave more meat on the beef spares.
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Unread 01-23-2012, 06:44 PM   #13
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Quote:
Originally Posted by Zin View Post
Beef ribs are the King of Ribs. Just wish the butchers would leave more meat on the beef spares.
There was not a lot of meat on mine, kinda misleading when you buy them because you think you are cooking half a cow
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Unread 01-23-2012, 07:05 PM   #14
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I'm a pork rib fan all the way, but after looking at some of these beef ones you guys have done on here, I will have to try some soon.
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Unread 01-23-2012, 07:44 PM   #15
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I normally do my beef ribs at 225-250 for about 7 hours due to the thickness of the ones I find in my area.

Lots of connective tissue in those things, sure eat good though.
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