I couldnt figure out how to post where i wanted soo.nnI picked up some beef back ribs on sale frim walmart and tgought how fantastic. Then read on thia site I picked up the least desirable beef ribs for my first beef ribs cook. Meathead still had directions for that so...let me first say, Im a bone gnawer. I live Rib tips whrn done right. i used my own simple beef rub, dry brined, and cooked in a weber rib rack roaster, usiong webber 22" kettle with SNS and PartyQ. Im in Heaven, thanks Meathead. About 3:30-3:45 I trimed meat off for my nin vine gnawers.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I LOOOOOVE beef back ribs, nothing wrong with them if you follow Meathead's article on them. Personally I don't find them any more inferior to shorties than I do comparing St Louis pork ribs and back ribs...they're just each a bit different but plenty tasty.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Agree with Huskee. Back ribs vs short ribs = apples vs oranges... Both beef and both excellent, but very different! Back ribs have flavorful meat but less of it. They do have more surface area to let the smoke & rub play a bigger role in the overall taste. Shortribs have more meat laced with ample succulent fat, thus BEEF is the main player in the flavor profile of the finished product. My favorite short rib is simple salt & pepper (maybe a touch of garlic powder), no sauce thanks! It's all good! Enjoy!
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