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?
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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.-
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... -
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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