- Oct 18, 2022
- 9
- 14
Thank you!! I didn't know where to start with just the bones. Was too much meat on them to throw out. This Marine (4th MAW) says thank you for your service, too.Prep night before, mustard, favorite rub (Tony's, Jeff's rub,etc). Set smoker @ 250, smoke 2 hours,on the rack. Wrap toghtly in foil, cook 2 hours, unwrap place back on rack, cook one hour mop occassionally. good luck and enjoy.
Hi Jeff and thank you!! I'm telling people all the time to check out your site and buy your rubs. GOOOOD stuff! I think you are right they might be awfully chewy if not cooked enough. After all that is intercostal muscle that does some work, so tougher. Thanks again, Jeff. :)Those are basically beef back ribs and they take about 5 hours usually at 225°F (107°C) - 240°F (116°C).
I have never cooked these to medium rare as the meat between those bones can be a little tough.. I prefer to cook them to about 195°F (91°C) and let them get super tender and juicy.
If you do want to do medium rare, you're probably looking at just a couple of hours to reach a good medium rare or around 130°F (54°C).
There's not a lot of meat but what is there is amazingly good.
Looks GREAT!!!Yep take them to probe tender. Beef backs are my favorite beef rib. Full of flavor View attachment 646220
I was there for those and they were incredible!!Yep take them to probe tender. Beef backs are my favorite beef rib. Full of flavor