Pellet cooker beef ribs

[sudsandswine]

There's a Brethren pellet cooker throwdown going on now, so I figured I'd take the opportunity to dust off the Mak and cook something on it again.

Because we are in some weird twilight zone where brisket costs more than beef ribs I went for the cheaper often. I cut off all the hard fat and silver skin on top, seasoned with 2:2:1:1 by weight SPOG, onto the Mak 2* on "smoke" for a couple hours, then 245* after that until probe tender. Start to finish they took about 7 hours. One rack started out at 6lbs and the other a shade over 4lb.

That fall morning sunlight

Perfection :thumb:

 

[snadamo]

Jeez that pullback!!! Nicely done.

 

[jzadski]

Perfection about sums it up that's for sure. Love me some beef ribs!

 

[Titch]

That looks perfect, moist and rendered

 

[tom b]

gonna bee hard to beat

 

[Smoke on Badger Mountain]

Perfection is the right word for sure! To me there is nothing better to eat on the planet that SPOG seasoned smoked beef ribs. And those are outstanding

 

[kevinstaggs]

Doesn't get any better. Great job. And good choice. Brisket is great, but a beef rib here and there is always a treat.

 

[Moose]

Outstanding! Love that dramatic single rib shot at the end...

 

[sudsandswine]

Outstanding! Love that dramatic single rib shot at the end...

That spot has had good throwdown luck for me historically - plus I have bad lighting in my kitchen. :becky:

 

[Bob C Cue]

Beautiful work. That's a real winner!

 

[ssv3]

That looks insanely good. Nailed it!!

Crazy times we live in when ribeye costs less than brisket. :twitch:

 

[Stingerhook]

My kind of rib!