Originally posted by EdF
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Beef Back Ribs question
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Originally posted by texastweeter View PostI have never cooked them in singles. I cook them as a rack. Dry brine, rub with either brisket rub or steak rub (dry brine WITH the rub if it has salt) I use hot sauce as the binder. Smoke at 225° for 3 hours, then wrap with a touch of beef broth. Smoke crutched for another hour. Remove foil, and finish unwrapped until tender and basrk is firmed up.
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Wanted to circle back and let you all know how this went. Here's the final product as they came off the PBC after about 2 hours.
Look pretty darn great, huh? Too bad they didn't taste as good as they looked. Pretty greasy and just not a whole lot of beefy flavor. Overall, I don't know if I'll ever see these for sale again but if I do, I'll pass. Pretty disappointing and not worth the effort.
The good news, though, is that I hedged my bets and threw a slab of pork baby backs in the cooker at the same time. The pork ribs were winners.
The beef took 2 hours but the pork went for 3.5 plus another 30 minutes to set a glaze. The PBC ran pretty steady at around 235'-240' the whole time.
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