Reason they tasted like a ribeye steak is because that's where those are cut from. You normally don't find them with a bunch of meat on them because when the butcher is cutting them off the roast, they try to save the meat for the roast, not the ribs. All about the money on that one. That's why I like short ribs. They are cut from the short plate or chuck and are meaty. Here's a little more detailed explanation.
http://topribs.com/types-of-beef-ribs/
Yours look great. How did you like running it without the pan?
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Thanks for the link. That helps a lot. I was surprised at running without the pan. The underside of the ribs didn't char at all which was what I was worried about. Also, I put a full lit chimney of kbb in the bottom and had 2 bottom vent closed, 1 half open, top vent half open and ran at a steady 275. Works really well and I liked the smell of the steak smoke from dripping in the coals.
I still couldn't believe the steak flavor. I had no idea.
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