Beef Back Ribs

[Johnpv]

Today is beef back rib day!

Here's a picture of the beautifully cut ribs I got from Shoprite. 



Here's a picture of the snake, with a mix of hickory and apple wood.



Here are the ribs after being dusted with my rub.  Which I used my base pork rib rub and added some sage, black pepper, rosemary, and celery salt to.



I also picked up one of the mini chimney's weber offered.  I got sick of trying to start just a few briquettes with the full sized one and dropped the 12 bucks on it's little brother.  Worked out perfect.



I'll add to the thread as the cook goes on.  Thanks for looking everyone!

[G$]

Great thread start!  How many briqs did you lite?

[Johnpv]

Great thread start!  How many briqs did you lite?

I got about 15 started in the mini chimney and it worked perfectly for it. 

[Duke]

Looks great Johnny! Please share more on the rub.

[Chasing_smoke]

Looking great John! Where did you pick up the smaller chimney? Everywhere I look had the normal sized one.


 "my kettle is more powerful it will do almost anything."

[Thunder71]

Read a little tip the other day, to do just a few coals turn the chimney upside down and put the coals in the bottom.

[Johnpv]

Thanks everyone!  I got the smaller chimney off Amazon.  I could not find it anywhere in any stores.  I have Amazon Prime so I figured with free shipping it was worth it.  I tried the upside down chimney but it never worked for me.  With the weber lighter cubes the fire just didn't reach them well enough, and it's really windy where I'm at so I can't keep newspaper lit long enough to do any good. 

My rubs a basic 8 3 1 +1 rub.  So 8 parts light brown sugar, 3 parts kosher salt, 1 part paprika and 1 part made up of chili powder, onion powder, old bay, and cumin.  To augment this for beef I added another part that was a mix of ground sage, ground rosemary, garlic powder, and montreal steak seasoning. 

Here's a pic of them after coming out of the foil before getting another hour of smoke.  Also threw some corn on there with them for the final hour.

[Johnpv]

And here they are finished!

The flavor was there, but they were still a bit tough.  I smoked them for 6 hours and I think they could have used another hour to render out more of the fat.

[1buckie]

   They look pretty dang yummy from here......as to the toughness factor, those dawgs usually will do a fairly big pullback up the bone is how I tell 'when'...........................

[Craig]

Those look tasty! Nice job!

[Johnpv]

Thanks everyone!  Next time I will definitely wait till they pull back more before taking them out of the smoke.

[smokeyjoeuk-ray]

they certainly look good from this side of the pond fella.

[jcnaz]

They look good!