BBQ Smoked Beef Ribs, #3

[Enrico Brandizzi]

Hello Folks,

I had 3 frozen slabs of short Australian beef ribs and I worked on them.

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I trimmed the bone sides removing the outer membrane and the meat side too. Then I applyed 3 layers dry rub: Lawry's seasoned salt #1, Montreal steak seasoning #2 and finally Butcher's rub #3. Then I used the Jaccard tenderizer to infuse the rubs in the meat.

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Then I started the smoking stage for 3 h at 210/220 F with 1/2 gal of water in and 50% hickory + 50% mesquite chips. After 3 h ....

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I pulled them off the smoker to wrap in foil with some dry rub and 1/3 cup of beef broth.

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Then back in the smoker w/o water around 230 F for 3 h more. After 3 h in foil this was the outcome

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Then I let them drying for 1 h more spraying some Open Pit red sauce. Then I let them resting 1 h in foil + blanket. This is the final OUTCOME.

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Youtube cooking video at BBQness channel

Thanks for stopping by.
Enrico

 

[williamj]

Wow nice cook, they look fantastic....nice job!

 

[CharredApron]

Fantastic! Mi serve alcuni di quei

 

[V-wiz]

Those look really good.

 

[campdude]

I love beef ribs and those look great.

 

[Enrico Brandizzi]

Thanks to all !

 

[BBQDane]

Hey Enrico

These ribs are looking mighty fine and tasty.

Well done !!

 

[sliding_billy]

Good looking bones.

 

[jonmhenderson]

Looks awesome!

 

[Big George's BBQ]

They look fantastic :thumb:

 

[ThePerfectBeard]

Looks freakin' delicious! I think I'm going to tackle beef ribs next weekend.

 

[Bigr314]

awesome!

 

[cowgirl]

Beautiful ribs! They look delicious!!

 

[Mister Bob]

Outstanding!

 

[Smokinitup]

Nice looking ribs. Thanks for sharing!

 

[TBASS]

Great looking ribs. I wish I could find some beef ribs with that amount of meat on them in my area. Thanks for sharing.