Beef Back Ribs

[mrjoe]

Saw some limited threads on this... Got some meaty CAB back ribs @ RD.
Done them a couple of times, don't have a set method...suggestions welcome...

Looking at slather of Louisiana hot sauce, an S&P rub. Going to run OKJ Highland@275-300 until they are tender/have good bone pull back. No finishing sauce, but considering 2 finishing options. 1. Running hot for last 10-15 minutes, maybe 375, if I can get there. 2. Using the offset firebox as a grill putting the grates in and cooking 90 second on each side to get a slight char.

I could just cook them with no finishing as well. I'm burning sticks, is cooking on a firebox that's been burning sticks going to give off an acrid flavor to the meat...

Thoughts anyone..

 

[viking72]

No finishing needed. If acrid, you are doing it wrong.

Later,
Doug

 

[Big George's BBQ]

seasoned wood with thin blue smoke You should be fine

 

[Bratylten]

Try Adam Perry Lang's Beef Ribs.
http://abc.go.com/shows/jimmy-kimmel-live/news/news/081314-adam-perry-lang-short-ribs

Here is a discussion on them from a while back
http://www.bbq-brethren.com/forum/showthread.php?t=166820

 

[mrjoe]

No finishing needed. If acrid, you are doing it wrong.

Later,
Doug

Thanks Doug, probably a lot wrong lol..

 

[mrjoe]

seasoned wood with thin blue smoke You should be fine

Don't got primo wood but I have kingsford hickory logs, still considering a finishing sauce..

 

[mrjoe]

Try Adam Perry Lang's Beef Ribs.
http://abc.go.com/shows/jimmy-kimmel-live/news/news/081314-adam-perry-lang-short-ribs

Here is a discussion on them from a while back
http://www.bbq-brethren.com/forum/showthread.php?t=166820

Thanks for the links will check out.

 

[mrjoe]

Ribs attached

Started these bout 1/2 hour ago.

 

[mrjoe]

Started these bout 1/2 hour ago.

Final update: No final pics, scavengers descended before I had a chance. Wound up going 3.5 hours @260, .5 hours@350. Were fairly crisp by then. Went the extra mile and flame grilled them in the firebox 1 min on each side No real difference in final taste, would probably skip this step next time.

 

[JimmyDAL]

I do 'em like my brisket, 210 for 12+ hrs, sp only, people have to order them way in advance. # 6,7, and 8 bones off the plate.