I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I have made them a couple times and enjoy them. Not a ton of meat on most of them but they are good if you like gnawing meat off the bone. I would probably rather have flanken ribs but I have no problem with beef back ribs.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
A follow-up to my earlier post . . . . I was in Publix earlier this evening and noticed that they had boneless ribeye steaks on "sale". As to back ribs, there was a package containing 2 sorrowful "on sale" back ribs already cut in the display case. So I asked if they had more, and if they did, please don't cut up. He said he'd check, and to come back in a few minutes. Here's what he produced . . . . There's going to be some geed eating around here soon!
Funny that these are so polarizing...I am on the pro side here - when they're good these may be my favorite cut of beef. And I don't happen to love short ribs so these are the only beef ribs I smoke.
Occasionally I find them on sale at reasonable price, but also works well to buy a standing rib roast and just cut them off. That way you can control how much meat is on them and feels like a bonus meal from a cut you already paid for anyway.
I love them. They are especially good if you're on a diet and like to BBQ. You put the same amount of work into these ribs as something much meatier, and when you're done, no matter how much you eat, it's all low caloriesl And they do taste delicious. I buy them at Costco and a package is usually around $15.
I finally jumped into the beef back ribs ring and found some excellent results with some tweaks on the way. They typically are the Costco twin pack cut in half and treated like St. Louis style ribs. Just SPGP with the membrane scored and loaded into the lower level of a 14” WSM with wood skewers to keep them on the side with air space all around. Using Kingsford blue with post oak or pecan I’m happy with 225 to 275 and for only three hours. I sprayed “I Can’t Believe It’s Not Butter” periodically to seal them a bit. Tallow would be good, too. After three hours, they were swabbed with a little BBQ sauce and each wrapped in tin foil then placed in the oven, varying the temps to bring them carefully to about 204 degrees testing with a probe as they get close. Then a very short finish under the broiler. Very juicy, Smokey and tender. Delicious!
By the way, those pictures were from two cooking events. The second batch had much more meat on them. The advice to try for meatier ribs is right on. Both of those batches were really good, though. I’m happy to say, my buddy from Texas was very pleased with the results.
I also need to add, I made terrible ribs and other products until I found AmazingRibs.com. So grateful for all the help from AR Team and you all. Thank you!
Nice cook. Looks like maybe you have both back ribs, and plate ribs there?
I love beef Plate ribs, they have more meat and come in the 3-bone packs. I just bought some today. Agreed, lots of good ideas (and people) on this site.
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