Center Cut Beef Ribs

[texastweeter]

There is a chili coffee coco back rub recipe on the free site. Pretty good. I like to hit with hot sauce as a binder, my brisket rub and salt. Low and slow with oak and mesquite. They are killer.

[MTurney]

Great info, thanks so much! Hoping for a nice bark 🙌

[BBQPhil]

These are one of my favorites. I use a Yoder pellet smoker at 250F for about 8+ hrs. I don't wrap on the grill at all because they get very tender on their own. I remove not by temperature but by when a toothpick goes in like butter. Usually at 205 or so, but ignore the temperature. I'll then wrap them in butcher paper and hold them in a cooler for about an hour. I'm no expert, and others may have other advice, but this formula based on what I read from Meathead and learned from Harry Soo has worked for me.

[Jerod Broussard]

Don't be afraid to wrap once you have enough bark to get them dudes tender.

[Dewesq55]

Have done back ribs a few times. Yes, do them low and slow. A rub like BBBR is good, or just S&P, or S,P&G, or anything that suits your fancy.

[MTurney]

Slim pickins at the store lately. Haven’t done these before but assumed I’d have to go way low and slow....anyone done these before?