Beef back ribs

[jdefran]

Ran a 2x2x1 with cherry chunks and hickory chips 3/4 of the way around the 26er.

Wasn't sure how to approach them so I smoked them similar to a pork spare rib, smoked at 260ish for 2 hours, spritzed a couple times with apple juice/apple cider vinegar/worcestershire, wrapped in butcher paper for a couple hours, removed from paper, sauced and let glaze for about 30 min.

They were surprisingly meaty..I seemed to find they are not very desirable since they usually are called 'shiners'. And at $2.99/lb I think it's a new favorite. They go sale locally at Publix when ribeyes are on sale.

[mrbill]

looks perfect to me

[1buckie]

Good show !!!!


260 for 4.5 ~ 5 is common here.......looks just exactly perfect from over here !!!!

[AcrossFromHoss]

Nailed it. Contrats. Im going to have to do these soon. They are popping up a lot lately

[WNC]

Looks great!

[Idahawk]

   Those shiners look to be left with a fair amount of meat still on them, the ones I see around here would hardly make soup .


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