Any advice for beef back ribs?

[stevespurrier]

Got two racks. Noah says 1.5 hours? Is that right?

[Jerod Broussard]

Nope, takes a bit to get them dudes tender.

[stevespurrier]

What I was thinking. they are about 2.5 lbs. Any estimates? Never cooked them before and not sure how to know. Maybe 203 between the bones?

[Huskee]

Guessing 5 hrs, but 3 minimum. I've done them for 7 before. Treat them like little briskets. Take them to 200ish, and then faux cambro hold an hour or two.

[stevespurrier]

Thanks Huskee. You have given me great advice so far and I appreciate that very much. Guess I better get moving! I was only planning for 3.

[Huskee]

I should add I've never done mine on the PBC, so you might be on the shorter range. But I'd say 3-5 anyway. Without watching Noah's video, I'm wondering if he meant before the faux cambro hold, or without it altogether? They'd be pretty tough at 1.5hrs, sharpen your teeth!

[stevespurrier]

He didnt say anything about cambro but.........here we go!

[freddh]

Didn't keep track of the time as I always cook to temp as I've earned here. Cooked to temperature of 160F or so until it stalled. Wrapped in butcher paper and put on grill in PBC until it reached about 205 or so (probe tender). Then wrapped in a towel and placed in cooler until the brisket (cooked at same time)came to temp also (maybe 2 hours). Did the same steps with the brisket. The ribs were so tender that they slid right off the bone, yet they still had a firm, but tender bite to them. BTW , now I have to drag some beef ribs out of the freezer as yours look absolutely delicious!

[Jerod Broussard]

I've never temped, which would explain my sub par racks early on. I go til the bones give plenty. Like brisket; bark, then wrap if not tender yet.

[stevespurrier]

OK so 3.5 hours AMD now in a faux cam bro. Pics coming.....

[Huskee]

Methinks you're in super duper shape!

[stevespurrier]

forgot pics.... had a few beers and guests and the crowd was hungry! Anyway, they were great and I thanks for the advice. The PBC beef and game rub was too salty for me but overall the ribs were a crowd pleaser and I will definitely do them again. Will use BBBR next time and dry brine the day before. Any of you who haven't tried this cook I recommend it strongly. Great change of pace and we had no leftovers.

[rototiller78]

Great looking pic and glad your cook went great. If you want to dry brine them the night before then by all means go for it, but if you're on a lil time crunch I believe that a 3 hour(ish) dry brine time would suffice enough since the meat is not that thick. That's what I do when I do ribs.

[Obi-Dan]

This was a great thread to follow. These are on my list of new things to cook this summer.