Grass-fed Beef Back Ribs

[58limited]

1. Grass-fed beef back ribs from my buddy at http://www.wattersonranch.com/

The beef is left hanging and aged for 3 weeks before processing. I dry brined these for 4 hours.





2. Standard Texas black pepper seasoning, onto the kamado it goes for 5 hours at 250*. I used oak lump charcoal with several hickory chunks added. I spritzed every 30 minutes with water.





3. Turned out great! Wrapped in foil and a heavy towel and let them set while I went to a local concert then ate when I got home - nice little midnight snack! The little rib on the end was very gamey though, the rest were awesome.

[JoeSousa]

Those look excellent. I have done grass fed chuck ribs but never back ribs. All in all beef ribs are probably my favorite thing to smoke. I need to try back ribs sometime.

[58limited]

Since grass-fed beef tends to be lean, these didn't shrink as much as regular store bought beef back ribs. Usually the beef winds up on one half of the bone and looks like a big chop when done - the classic Texas Brontosaurus Rib. The ones I made yesterday were moist and tender though. If you try them, try to get the ribs from the plate section (ribs #6-10) - they are the best.