Beef back ribs, start to finish

[learning pellets]

This is why I love this site
Just picked up these little beef ribs from GFS and wasn't sure what to do with them
​Thanks Huskee

[Huskee]

Here was tonight's beef ribs and tonight's drink of choice. Dee-licious ribs. If you've ever wanted to try beef ribs, DO THEM, and use BBBR. They are fantastic.

[Huskee]

Yes, same here. Been a while since we've had that strong of a wind. There goes all our leaves!

[Jon Solberg]

Man colors coming fast it seems.

And that wind is a bit fright train sounding at times down here.

[Huskee]

Thanks cdd! Maybe I'll copy it there....

[cdd315]

That last one looks like a nice shot for the 'Outdoor Pics' thread!! Nice front yard BTW, beautiful trees!

[Huskee]

Doing these again today, with apple & pecan wood. My only difference is that instead of summer weather outside, it's 45*, very windy. At least the sun is poking through here & there.






Here's my view currently. The Yod' wants to pump along around 250-255, I had to shut her down a wee bit.
Red one is the smoker temp, white one is two of my 6 mini racks of beef backs.








Some fall scenery from my front yard:

[Pit Master Apprentice]

I'm glad they turned out so tasty. Beef ribs are packed with flavor. Where I live, you can easily grab a slab of beef backs, but you have to ask the meat cutter for racks of short ribs, otherwise they hack them up and sell the meat as boneless strips. In terms of price, just about all things beef now is out of control.

[Huskee]

Yeah I was happy. I haven't done short ribs since it's hard to find them where I shop, and these are reasonably priced unlike most beef in my area. Of course, it's half bone so that in effect doubles the price right there... but I was happy. They were chewy, definitely not the texture of pork ribs, but the flavor of gently smoked beef IMO is out of this world.

[Pit Master Apprentice]

Those look delicious. Are you happy with how much meat is retained after cooking? There doesn't seem to be a ton of shrinkage. The one time I cooked beef backs I wasn't satisfied with the "time invested:meat ratio." There was considerable shrinkage. When I did short ribs, however, I was delighted by how much meat there was.

[PaulstheRibList]

Now I can't wait to try them!

[boftx]

That works.

[Huskee]

Back in June I did my first beef back ribs (different from beef short ribs for those who don't know this yet, but similar cooking style)

I smoked them on my Yoder loaded Wichita with apple logs (charcoal to start the fire, Kingsford blue bag) at ~225. I don't remember how long they took exactly but it was close to 4 or 5 hrs, but it all seemed very analogous to doing pork ribs. The exception being I had temp probes in the meat since beef ribs have wider meat to work with. I took them to ~200, then wrapped in foil and brought inside to a faux cambro until dinner. They sat wrapped maybe an hour.

Below is my documentation from start to finish, with pic labels beneath each pic:




Four racks of beef back ribs (minis)







I removed the membranes on the back just like pork ribs. Meathead says you don;t have to do this with beef short ribs, but I did with these back ribs to make it easier to cut them later. Glad I did. The left one on edge shows the membrane still in tact.






Dry brined overnight in fridge. Then the morning of the cook, sprayed lightly with PAM on all surfaces and generous coating of Meathead's Big Bad Beef Rub






Here was my view. Thin blue smoke from apple logs. Cooker temp averaging 225. I had two Maverick ET 732s running, one with both probes monitoring warmer & cooler sides of my offset, and the other with two probes in 2 of the 4 racks.







Finished product, look at that 'sming' (smoke ring)







Another view. "Macro meat" as Jerod Broussard calls it.