Beef Back Ribs

[Brooks BBQ]

Slow bq'd these guys abt 6 hrs at 210 deg on the Traeger. They were brined and then smeared with yellow mustard and Traeger's prime rib rub. I cooked up a mop sauce and Jack Daniels BQ sauce. I mopped them 3x and cooked to 186 deg internal. (BQ sauce was used on the side.)

Good stuff.

 

[Gore]

I sure love beef ribs. Those look delicious!

 

[boogiesnap]

:clap:
beef is good!
looks grrrrreat!

 

[chaddie]

That does! look good! Beef ribs are one of my favorites!

 

[Smiter Q]

Thanks for posting!

What brine did you use, and how long did they soak?
I brine chicken, though not beef ribs. Thinking to try it.
Thanks for the help!

 

[Captain Dave]

I love beef ribs but there never seams to be enough.

 

[SmokinAussie]

Oh Yes... Yes, that's nice.

Same questions though as Smiter Q... I've never brined a beef rib. Would like the recipe if you can supply. Secondly, I'm thinking if you done a brine, why did you need to get it up to such a high temp? I'm sure it tasted awesome, but would a rare brined beef rib like that be good too! I wanna know, as I wanna do it!

Cheers!

Bill

 

[Brooks BBQ]

Oh Yes... Yes, that's nice.

Same questions though as Smiter Q... I've never brined a beef rib. Would like the recipe if you can supply. Secondly, I'm thinking if you done a brine, why did you need to get it up to such a high temp? I'm sure it tasted awesome, but would a rare brined beef rib like that be good too! I wanna know, as I wanna do it!

Cheers!

Bill

I use a pretty simple brine: 1/2 cup Kosher salt, 1/2 cup brown sugar in 3/4 to 1 gal water. Most time throw in a bit of red wine. Brined over night.

I think you may be right about a lower finish temp working. I was watching til the meat shrunk down the bone a bit. I've read that's one way to tell they are done. I will say flavor is good at that point. Will have to try pulling them at 165, say.