After seeing a couple recent beef back rib cooks on here, I decided I was going to try these, no matter what. I frequently see these next to the short ribs, but always pass, due to a real lack of meat. Over the course of three or four days, I collected enough decently meaty ones to get a cook going. I also grabbed a chuck roast to throw on too.
My cooker today was a 18” C code Brownie I picked up a few weeks ago, along with my Cajun Bandit Stacker. This thing is so fuel efficient, I decided to use a couple fire bricks to confine the fuel to an even smaller pile. I used Stubb’s briquettes, with some hickory chunks for flavor.
I added a dozen fully lit briquettes and closed it up to get the fire settled in.
The chuck roast is just a bit over 2lbs and the ribs are about 1/2lb each.
I
lightly sprinkled some Tony Chachere’s, Suzy Q’s tri tip seasoning and fresh cracked pepper.
After about 2-hours, I decided to have a look and take a pic.
I took the chuck roast off after about three hours and put in the oven with some beef broth. This next pic is about 4-hours into the cook.
Close to 6-hours later and they are done!
These ribs were meaty enough to make it worth the effort and they were very tasty! Beef short ribs are still my favorite, but I’d grab these again, if I stumble on some decent ones. This cook went just about 6-hours, running an average of 250*, and I actually still had a bit of fuel left.
Topic: Beef Back Ribs (Read 1582 times)
