Local grocery store started carrying these, never cooked or even recall eating beef back ribs before - only short ribs. I got the last two racks and unfortunately they were very different as far as thickness. Had a hell of a time getting the membranes off. Dry brined 24 hours in Heath Riles Everyday Rub - I wanted the extra onion & garlic from a SPOG.
Then they got BBBR.
I used KBB for fuel since I wasn’t expecting a long cook, saving my Weber briquettes, and tossed in a few mesquite chunks.
Temps avg’d ~265F, after 2h15m the thin one was probe tender and it went into the oven at 140F wrapped tightly in foil.
The other rack took an extra hour before it was probe tender.
Really liked the bark, that BBBR is so good on beef. They were good, we liked them, but we all definitely liked shorties better. Glad I tried these tho.
Then they got BBBR.
I used KBB for fuel since I wasn’t expecting a long cook, saving my Weber briquettes, and tossed in a few mesquite chunks.
Temps avg’d ~265F, after 2h15m the thin one was probe tender and it went into the oven at 140F wrapped tightly in foil.
The other rack took an extra hour before it was probe tender.
Really liked the bark, that BBBR is so good on beef. They were good, we liked them, but we all definitely liked shorties better. Glad I tried these tho.
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