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Mister Bob
06-30-2014, 09:11 AM
I found these beautiful beef back ribs at my local Walmart, of all places! Salt, pepper and garlic powder was all the seasoning they needed, with just a touch of Garland Jack's Secret Six Sauce at the very end. I served them with grilled Romaine hearts and a tri-color tomato salad. They turned out great, tender as can be and loaded with flavor. I have another rack in the freezer for the upcoming weekend and I can't wait to cook them up. Enjoy the photos!

http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291401_zpse0573eeb.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291402_zps80a74bfe.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291403_zpseffec7e4.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291404_zpsc9b252de.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291405_zps50088ab0.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291406_zpscc5db987.jpg


Four hours of thin blue smoke later...


http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291407_zps6a6b6174.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291408_zpsa4445551.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291410_zpsf2f3f875.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291411_zpsc275e8d7.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291412_zps44c07fb2.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Beef%20Back%20Ribs%2002-29-14/BeefBackRibs860-06291413_zps50d79d75.jpg

jgarcia
06-30-2014, 09:16 AM
Those look great. I am going to have to try to make them soon.

smokainmuskoka
06-30-2014, 09:16 AM
Looks Great!

Ron_L
06-30-2014, 09:17 AM
Those look great, Bob! Now I want beef ribs! :-D

T&S BBQ
06-30-2014, 09:21 AM
OMG! That looks awesome, if they taste half as good as they look, you nailed it. Great pics,and post. What temp did you run at, an did you wrap at all, or just run and gun. I've have not done beef ribs yet, but I will now.

sliding_billy
06-30-2014, 09:22 AM
Even though the yield is low, I think beef backs are one of the tastiest cuts on the beast. those look delicious.

peeps
06-30-2014, 09:31 AM
Never tried beef back ribs as they never looked worth it to me....yours look great and look meaty enough. Nice work! I might need to throw a rack on this weekend.

Mister Bob
06-30-2014, 09:48 AM
OMG! ...What temp did you run at, an did you wrap at all, or just run and gun...

Four hours at 250 did the trick. No wrap, sauced in the last ten minutes.

fingerlickin'
06-30-2014, 02:12 PM
Beautiful plate man. :thumb:

greasy pork goodness
06-30-2014, 02:25 PM
those look awesome!

Toni1948
06-30-2014, 02:26 PM
Four hours at 250 did the trick. No wrap, sauced in the last ten minutes.

Mister Bob, my novice question is this...Do beef ribs have a similar membrane on the backside that has to be removed like pork ribs? Your ribs are beautiful, by the way.

Big George's BBQ
06-30-2014, 03:41 PM
That is a fine looking plate of food I really love the beef back ribs

Thingfish
06-30-2014, 04:46 PM
Beautiful cook, Mister Bob, beautiful!

Zin
06-30-2014, 04:58 PM
Ribs look awesome, beef ribs are king.

TXM489
06-30-2014, 05:54 PM
Grilled Romaine...interdasting. How'd that taste?

ncstan
06-30-2014, 05:57 PM
nice looking bones appeared to have more meat than what I've seen locally at wally world

Humble Soul
06-30-2014, 06:48 PM
Wow those look delish!

jonmhenderson
06-30-2014, 07:31 PM
Excellent bones! Some of the best I've seen on here!
Jon

Mister Bob
07-01-2014, 11:05 AM
Mister Bob, my novice question is this...Do beef ribs have a similar membrane on the backside that has to be removed like pork ribs? Your ribs are beautiful, by the way.

They do have a membrane, but it's not as easily removed as on pork ribs. I just score the back of the bones so some seasoning can penetrate from that side.

Grilled Romaine...interdasting. How'd that taste?

I grill Romaine all the time, it's delicious. I drizzle in some white balsamic vinegar and olive oil, shake on some salt and pepper and grill directly over the coals. Only takes a couple of minutes on each side.