So here goes my inaugural cook post with you guys (gals). Don't be too tough on me . . .
A couple of weeks ago, I picked up a 4-pack of Beef Chuck Ribs at Restaurant Depot. Each rack had four bones and weighed about 4 lbs. I vac sealed each rack and froze them. Thursday I decided it was time to give them a go and pulled out two racks to thaw.
Saturday night I sprinkled them with some of Rod Gray's Most Dangerous Stuff and put them to bed.
I started them on the 26 at a little after 11:00. It ran between 250º - 275º for the cook. It's only my second cook on the 26 so I'm still working on dialing in the new kid, but you know what they say . . . "practice makes perfect." I'm using the charcoal ring from one of my WSMs to shape the worm. Smoke was provided by a combination of mesquite and pecan.
At about 3 hours in, I started spritzing them with apple juice at roughly 45 minute intervals.
Here they are at after 6 hours. I pulled them off, wrapped them, and put them in the cooler to rest until dinner time.
Dinner was delayed. So after a quick warm-up in the oven, we're finally ready to go.
Having tried beef back ribs once, and now having cooked these, I don't understand why stores even stock that product. The only people who would buy them are those that don't know better.
Plus, at $3.64 lb. for these Dino Bones, it's really a reasonably priced dinner. Abut the same as St. Louis ribs, just a longer cook.
Can't wait for an excuse to thaw out the other two racks ! ! !
BD
Topic: Big Beef Ribs (Read 3050 times)
