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Beef baby back ribs (yes, beef)

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    Beef baby back ribs (yes, beef)

    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.

    Click image for larger version

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    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)

    Click image for larger version

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    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.

    Click image for larger version

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    #2
    You are killing me with all that great beef!!

    Comment


      #3
      Now you're just showing off. Right down to the custom piece under your beautiful finished ribs.
      Very nice.
      And thanks for making me hungry again.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Thanks Steve! That board is made in the US! You do make great stuff. Got a good price on 6 of em. Will
        order more soon.

      #4
      I love your rib picture. Those rib bones are right outta the Flintstones, brother.
      Click image for larger version  Name:	Unknown.jpeg Views:	1 Size:	15.8 KB ID:	347554

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Thank you Spin, the beef ribs are very photogenic (or however you spell that)

      #5
      Nice! Given that they're fabrication byproducts (albeit from the priciest part of the animal) they should be relatively inexpensive, right? Cheaper than a bone-in ribeye, more expensive than ribs?

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        They're very cheap, which I like :-) cheaper than ribs even.

      • dtassinari
        dtassinari commented
        Editing a comment
        Nice! I dream of a steakhouse that serves these as freebie appetizers when you order an entrecote

      • Henrik
        Henrik commented
        Editing a comment
        Now that sounds brilliant!

      #6
      They look really good.

      Comment


        #7
        Those look great. I did two slabs earlier this year and they were excellent however there is not much meat on them. We did enjoy them though.

        Comment


          #8
          I wouldn't be able to get those to the table. They're cook's portions!

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Yup, i had to restrain myself from eating them right away.

          #9
          Well done!! Those look wonderful.

          Comment

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