First time beef back ribs, the flavor and texture was excellent, but there was very little meat on them, mostly fat.... is that normal for back ribs or did I just not pick good one? Anyway I was happy with how they turned out and look forward to them again.
wsm 22 with water , cooked about 275 and ribs were about 200 degrees in like 3.5 hrs, I was surprised how fast they cooked.
brushed some blueshog comp. bbq sauce on the last 30 min.
also used the bottom rack for the first time and it worked out quite well, the top racks finished first then I moved the bottom ribs to the top to finish them off
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've done back ribs several times (more than shorts actually) and while there's less than shorties, I didn't think they were too little meat, you may just have gotten some smaller ones. Did you faux cambro hold them, or just dig in after saucing? Either way, congrats, they look purdy!
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Dude, beef ribs are great, including back ribs. They don't have a ton of meat, but all of it is full of flavor. You can gnaw on them for a long time! I recall it taking a little longer than 3.5 hours at 2.75, but then I like them good and rendered.
I've never sauced beef ribs. Only sauce brisket for comps. How did you like it?
They don't have meat because they are next to the rib eye steak and the butcher wants all the meat to go to the steak! So all the meat is between the bones. A good set should leave you with some meat in the middle, maybe you got a smaller set. I made some recently and I think they were probably among the best things I've ever made, and one of the two racks I made was like you describe, the other bigger with more meat.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
As I've posted on several other threads, you have to find a place to buy back ribs that doesn't sell "shiners" - ribs will little meat. I found a place that leaves an inch or better on the back ribs they sell and they are to die for. I've posted this pic before but I'll drop it right here again... I have a rack on my PBC right now!
Omega-Man yeah, they do, but they are back ribs. Stupid cheap to boot. This rack might have cost 6 dollars. The ones I cooked today weren't quite this meaty....
I recently made the mistake of making beef back ribs. These bones are cut off the rib roast leaving mostly shiners so, you only have meet between the bones. As you said, there is a lot of fat. I would say more fat than meet.
I think the only way to get good beef back ribs--short of knowing a good butcher--is to cut your own off of a rib roast. The ribs in my local megamarts fall short of even being labelled shiners--I'd just call 'em a disgrace. I need to make some beef stock soon (back ribs are a good, cheap cut for stock), so I'll soon post a pic of what passes for beef back ribs in these here parts.
Yeah, kind of hate to admit it, but when we have a bone-in rib roast, we consider the bones to be stock material and take the meat for the roast or eventual steaks.
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