Bringing the ribs back

Discussion in 'Beef' started by suprfast, Feb 17, 2009.

  1. suprfast

    suprfast Meat Mopper

    I forgot my post was removed from the overhaul so i thought i would post it back.

    Pork ribs and real DINO bones. Rub was salt, cbp, granulated garlic, granulated onion, paprika, dry mustard. smoked with mesquite chunks. Brought them up to temp(roughtly 160-165) then glazed them with stubbs mesquitte on the grill for about 30 minutes to finish cooking and to caramelize.

    Same goes for the porkies i put on there for the friends. I prefer beef, but i take care of all my guests.










  2. memphisbud

    memphisbud Smoke Blower

    Man those look good! I've been doing pork ribs for a while, but have never tried the beef...what is the diff in cooking...? Do you approach it the same way? Seems like the bone to meat ratio on the beef ribs is more bone, so I would think you wouldn't need to cook as long? Set me straight dude.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I love beef ribs. To me they are better than pork, too. All the ribs look really good, though. [​IMG] Thanks for reposting this.
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Beef ribs are my favorites too! Great looking feast, looks wonderful!

    OK I had to get out my tape measure to see just how big 17" would be.
    That's pretty big. [​IMG][​IMG]
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very nice smoke and Q View too. They look really tasty, congrats.
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Beef wins hands down IMHO!!!
    Great pics and some dang nice ribs suprfast!!
  7. alx

    alx Master of the Pit OTBS Member

    We did some under a brisket few weeks ago.Forgot how sweet the meat is.

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