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Beef Back Ribs - How to smoke them?

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2153
    • The Poconos, NEPA
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    Beef Back Ribs - How to smoke them?

    I am having an extended family BBQ in Sunday and one person "doesn't eat pork" (although he eats sausages and bacon, go figure.) Any hoo, i bought a couple of packages of supermarket beef back ribs so he doesn't feel left out. It then dawned on me that I had never done beef backs on the smoker. I have only ever sous vided long then grilled off. So, does anybody have the 411 on how to do beef backs low and slow?
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    #2
    Dry brine overnight, slather in hot sauce, hit with your favorite salt free beef rub (whatever you like on brisket) and smoke over oak/mesquite @225°. Take about as long as St Lewis cut.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Thanks, mnavarre. I use oak on beef, but I don't really like it on pork. Since I will be cooking beef and pork ribs at the same time, I was hoping someone would tell me that pecan would be good on both, which you just did! 😁

    • mnavarre
      mnavarre commented
      Editing a comment
      I like oak on pork, but usually with a fruit wood also, so oak/apple or oak/cherry, and on ribs I usually just stick to fruit woods. Pecan is just such a great wood for just about everything though. Really makes me question why I've got a giant bag of hickory and a small bag of pecan...

    • Mark V
      Mark V commented
      Editing a comment
      Dry brining is always best. I have liked oak on beef the best, if you look at Texas bbq places that is the most common. I have had bad experiences with supermarket beef back ribs, they are usually meager. I go to a butcher for them.I also tend to think that under cooking them is better than over cooking them. I go 190-195.

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