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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Beef Back Ribs - How to smoke them?
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
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Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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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.
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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...
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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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