Impulse buy - Costco voice for 4.49/lb. The are trimmed to the bone on each side though, no Dino ribs here. Best technique? Default would be SPOG then low and slow.
I did these once. The back ribs aren't as meaty as the dino ribs. They are tasty and will be done a bit faster than other beef ribs (I usually do the English style short ribs), though I cant recall how long mine actually took.
Low and slow like pork ribs unless you want to try something different. I was able to find some meaty back ribs for Christmas dinner and cooked them using this recipe: https://www.bonappetit.com/recipe/re...sed-short-ribs -but in a crock pot for 8 hours. The meat slid off the bones and was phenomenal over mashed potatoes.
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I'd suggest following Meathead's beef ribs article, he discusses back ribs in there. They are delicious! And yes, not as meaty, typically, as short ribs, but they do cook quicker.
I do back ribs same as Dino’s. Get rid of the heavy membrane with a butter knife and paper towel to grab it. Salt and pepper, maybe some red pepper flakes for heat. Smoke at 275f until they are probe tender, and the fat has rendered enough to not be greasy.
To check doneness, I stab it in a few places with a probe, press with my finger. More of a look and feel then time or temp. Every time I do beef ribs, the timing is different. Generally target temp 195-200f, 3-4 hours.
I usually serve them off the bone and sliced, like burnt ends. Not everyone in my family likes to gnaw on the bone, like me.
I’ve got a set on the OJB right now that I cut off the rib roast I’m doing Saturday. I’m cooking at 250-275 with big bad beef rub on it. Planning on running straight to 203 degrees.
Cook beef back ribs like you would baby back ribs. But if it's just one rack and you have to share, be prepared to be hungry. Not much meat if they are shiners, and it sounds like they are.
Kroger has a ton of these in stock and has for several months now. I grabbed a few on sale awhile back and put them in the freezer for later. Definitely want to give these a shot sometime soon. The little bit of meat there is looks fabulous.
They can be incredibly tasty, but they rarely are very meaty. One great way to use them would be to get 'em smoked as you are already planning, and then add them to chili, or stew, or beef mushroom barley soup, or any other "pot" dish that will complement their smoky flavor. Basically all you'll get is "bonus meat", rarely a meal's worth by themselves.
Well as usual plans went sideway, I forgot to buy more pellets after finding out the Pit Boss pellets didn't work for me. We are no hanging in the Bronco over some lump and looking good.
DaveD you may be confusing beef back ribs off of the rib primal with short ribs. I've done back ribs in the 3-4 range, but short ribs take the times you are talking about.
wrgilb No, I mean the times I have done back ribs (except one set that was super skimpy) they took 9ish hours, similar to chuck or short ribs (which usually take me more like 12). Granted, it's only three data points. But for something with that much meat on them, that still sounds really fast. But hey, proof in the pudding-- J-Melt says they were great! Case closed
Those look fantastic! I have done beef back ribs many times, one of my favorites. Sourcing is crucial. For me the meatier the better, and those are hard to find. Too many are just meat between the bones. There is such a wide variety of meatiness out there that I think makes it a very difficult cut to cook consistently, more than any other rib, where I am. You really have to watch it and know what you want in the end. There is a lot of fat involved, so it can be hard to find the sweet spot between overcooked and just right for you. I haven't tried hot and fast, but I will. I like Bachman's Japanese BBQ sauce on these at the table.
I’ve only ever done ones that I saved off a rib roast. I have another rack in my freezer that I think I did a better job keeping more meat on the bones. Not sure that I would buy them separately since you are paying for 50% bone…
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