All right fellas, got me two racks of beef back ribs, never made em in my life, should I smoke em, pop em in the ol kettle? Brine? Marinade? Any suggestions would be awesome,
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Beef back ribs
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Just made my first back ribs on the 4th.
I dry brined over night. 3 racks. 3 ribs each. Used different seasonings on each. Smoked in my LSG for 3hrs @ 220-235 the whole time. Than wrapped and back in for 1hr. Cambro’d for 1hr.
Notice the rub in the middle. It is Henrik new rub. Out of the 3 his was the best tasting.
Not as good as plate ribs but very good nonetheless.
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Smoke them. They are easily one of my favorites on the smoker. See the free side of the site, Clint Cantwell has a great recipe. I was skeptical about the rub the first time I made it, but I'm a believer now!
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Originally posted by JCGrill View PostSmoke them. They are easily one of my favorites on the smoker. See the free side of the site, Clint Cantwell has a great recipe. I was skeptical about the rub the first time I made it, but I'm a believer now!
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I do a mayonnaise rub followed by a good covering of: salt, pepper, garlic powder, cumin and onion powder for 24hrs. Smoke at 265 until probe tender. I made some yesterday (sorry forgot pics) and finished them off with a raspberry chipotle bbq sauce I make. The raspberries really cut through the richness of the beef/fat. They were the best I have ever made
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