Blasphemy Dino Ribs!

[RlsRls]

Picked up Costco pre-cut beef back ribs . More meat than you usually see on back ribs that are from processing plants. Has anyone done beef ribs "blasphemy Style"? If so, how'd they come out? Any advice? Thanks!

[realdocBBQ]

Ooooooh these are back ribs. Ok, I thought you meant plate ribs.

Hrrrmmmm.... yeah I'd be interested to see some pics. I've done beef back ribs a couple-three times and they are definitely usually trimmed down to 'shiners'. No way those would have worked in the blasphemy configuration. I dunno... Maybe, if there's enough meat on 'em, you cut 'em up, smoke 'em good, get a good bark, then wrap 'em all up together with some tallow or beer for an hour or two in some foil?

Show us yer meat! lol

[RlsRls]

Costco Back ribs pre-cut from the pkg.



Binder was thin coat of mustard, worcesteshire sauce and boubon , rubbed with Montreal steak rub, extra pepper and garlic powdwe.




3


3 hours in, took off the grill to wrap.


Finished product! Gotta say, came out pretty good! 5 hours start to finish.

[Jerod Broussard]

Geez, I just licked my computer screen without even thinking. Subconscious bias occurs way quicker than the conscious kind fo sho.

[Clawbear57]

Yum yum.

[John Henry]

@Rls: Are those the best looking beef ribs I've ever seen on AR? Quite likely!

Sure appears you did a magnificent job on those ribs.

Congrats on your success with this cook, and please send the meat manager from your Costco store out here to Arizona!

Imho, most of the beef back ribs we see here look more like soup bones than they do hearty-eating ribs like yours.

[LA Pork Butt]

I was thinking of doing some that way. What temp did you cook them at? I have done Blasphemy St Louis Ribs with a Vortex on my Weber. They come out good, but different since they are kind of crispy.

[TxF]

Those should be good, bark on 3 sides and they will probably cook faster. I don’t think I would do that to plate ribs, but it wouldn’t stop me from buying them that way.

[RlsRls]

Using a combo of Lump and BB briquetts,( cuz lump was running low) maintained a temp of 250 to 275. Sprayed them with AC vinegar and bourbon a couple times. Defiinetly not as meaty as plate ribes but more than enough for wife and I. Five hour cook was the best part! BTW, not sure I'm posting any more pics! It's a pain in the arse! Accurate descriptions and good immaginations will have to do from here on out.