So, I did a new (to me) bbq session with baby back ribs from a cow. That's a novelty to me. I've done beef ribs before, which are larger. This cut comes from when a boneless rib roast is cut out. Since bones are removed, the butcher cut short slabs of beef ribs, see pictures below. They measure about a foot long (12-14 inches), and roughly 4 inches wide. They're thinner (less meat) than I'm used to for beef ribs, which I saw as an interesting challenge. 
Let's just skip to the end result right away; these were absolutely superb! Real delicious, proper finger food with great flavor. I went back two days later and bought more to have in the freezer. Here's how to cook them.
I used: Weber kettle with Slow 'N Sear, 5-6 (small) chunks of apple wood. Ran it at around 230° F the whole time.
As with pork ribs, the membrane on the back must be removed first.
Ingredients
2 slabs of beef baby back ribs, approx 2.9 – 3.1 lbs.
1 tsp salt
2 tsp ground cumin
2 tsp smoked paprika powder
1 tsp onion powder
Here's the raw meat, should give you an indication of size.
Start by mixing all the spices into a rub, and apply it to the ribs. Let them rest in the fridge for a few hours before cooking.
Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 230° F. Place the ribs on the grates and close the lid.
Ribs on the grill (slightly different size as you can see)
After 3 hours I wrapped them in aluminum foil. This is crucial, as they are thin they need to be braised to avoid drying out.
Cook for another hour wrapped. That is 3 hours + 1 hour. Check meat temp with a thermometer. They're done when they hit 203° F.
Remove them and let them rest in a faux cambro for 45 minutes up to an hour. Now dig in!
The end result, finger lickin' good.
Let's just skip to the end result right away; these were absolutely superb! Real delicious, proper finger food with great flavor. I went back two days later and bought more to have in the freezer. Here's how to cook them.
I used: Weber kettle with Slow 'N Sear, 5-6 (small) chunks of apple wood. Ran it at around 230° F the whole time.
As with pork ribs, the membrane on the back must be removed first.
Ingredients
2 slabs of beef baby back ribs, approx 2.9 – 3.1 lbs.
1 tsp salt
2 tsp ground cumin
2 tsp smoked paprika powder
1 tsp onion powder
Here's the raw meat, should give you an indication of size.
Start by mixing all the spices into a rub, and apply it to the ribs. Let them rest in the fridge for a few hours before cooking.
Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 230° F. Place the ribs on the grates and close the lid.
Ribs on the grill (slightly different size as you can see)
After 3 hours I wrapped them in aluminum foil. This is crucial, as they are thin they need to be braised to avoid drying out.
Cook for another hour wrapped. That is 3 hours + 1 hour. Check meat temp with a thermometer. They're done when they hit 203° F.
Remove them and let them rest in a faux cambro for 45 minutes up to an hour. Now dig in!
The end result, finger lickin' good.
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