Never smoked beef back ribs for some reason. Local butcher in Denver had special on them so I snagged some. I went with Tuscan-style wet rub for something different. Lots of garlic and fresh herbs (see recipe below). Lots of fat to trim from the backside of the ribs, but worth the work.
The knock on beef back ribs is the lack of meat, but that just means more crust, which is my favorite part so it was right down my alley. Based on some advice of past Brethren posts, smoked at higher temp than usual, starting at 270 and then increasing to 285 for maximum bark. Done in 4.5 hours which includes foiling for about an hour. So tasty! :icon_smile_tongue:
Recipe (per rack of beef back ribs)
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 large shallot
5 garlic cloves
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon minced fresh oregano
1 tablespoon minced fresh sage
3 teaspoons black pepper
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
The knock on beef back ribs is the lack of meat, but that just means more crust, which is my favorite part so it was right down my alley. Based on some advice of past Brethren posts, smoked at higher temp than usual, starting at 270 and then increasing to 285 for maximum bark. Done in 4.5 hours which includes foiling for about an hour. So tasty! :icon_smile_tongue:
Recipe (per rack of beef back ribs)
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 large shallot
5 garlic cloves
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon minced fresh oregano
1 tablespoon minced fresh sage
3 teaspoons black pepper
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
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