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Beef back ribs

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    Beef back ribs

    So I was in Walmart minding my own business, looking to buy Plugra butter for my Ghee.
    I passed by the meat section and saw these beef back ribs.

    Fast forward and hour later, I pulled out the last PBC beef and game rub, had about a tablespoon left. Rubbed the ribs with peanut oil and Worcestershire (SP) sauce.




    Fired up the PBC using Kingsford competition charcoal. Hang the ribs at 6:57 PM. I said to hell with gadgets, let's see how much of a power cooker this thing is.



    Opened a brew and a little cognac, catch up on some work



    Decided to check on the beef at 9 PM and it registered 177 degrees on my meat thermometer.



    A tooth pick went through it like a hot knife into room temp butter. A few spots were slightly stubborn so I gave it another 20 minutes.

    Here ready to cut



    These were some of the best beef ribs I've ever cooked. Tender, juicy. I used one small chunk of Cherry wood.



    No foiling, spritzing or monitoring temps. Keep in mind I have been tuning the PBC to my liking.
    I have never followed the manual.
    Last edited by Ernest; August 22, 2014, 07:48 AM.

    #2
    Right on man, when I cooked beef back ribs I said the same thing- some of the best I've ever cooked. Beef ribs are a welcome change from pork, not that they're better, just a welcome change. Well, honestly I'm leaning toward the side that likes beef ribs better. Just leaning though, not sure.

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    • Ernest
      Ernest commented
      Editing a comment
      Let's be honest, beef ribs are better than pork ribs.

    #3
    looking good Ernest

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      #4
      Thats amazingly good looking!

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        #5
        Just awesome, need to get me some beef ribs!

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          #6
          I want to try them too, but they are $6.50/lb around here. Can get strip steaks on sale at the same price!

          Comment


          • Ernest
            Ernest commented
            Editing a comment
            I hear ya.
            Reason I love beef ribs is they taste better than brisket and I don't have to mess with cooking a whole packer.

          • Bill P
            Bill P commented
            Editing a comment
            Ernest, after looking at your pictures again, I think I might have to fork over the $. Got to try those ribs.

          • Ernest
            Ernest commented
            Editing a comment
            You won't be disappointed. I just had folks over and they specifically asked for beef ribs.


          #7
          Look great! I just made short ribs for the first time and I like them a bit better, like steaks that come on their own little plate.

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            #8
            OUTSTANDING!

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