First time making beef back ribs

[bgaviator]

First time making these. Scored membrane but left it on. Rubbed with Worcestershire and heavy coat of KosmoQ Texas Beef. Smoked 250° with hickory/cherry for 4.5 hours. Though not much pullback on bones meat was probe tender and temping well over 200° internal. Let ribs rest covered in oven set to 150° for a bit over an hour. I thought they were very good. Not a ton of meat but with a side item it was enough. My son ended up putting some bbq sauce with his. My wife said next time she’d like to try them with a sauce as well. Some people on another forum I belong to said they look overcooked. It’s possible. They were temping at 214° internal in some spots. There were some crispy bits in places. Not sure why they curled up like this. I also didn’t get meat pullback from the bone like I see in a lot of YouTube videos.

 

[processhead]

I did some beef ribs recently and wrapped them in foil after a 3 hours of smoke. They are not exactly a moist cut of meat to begin with and a lengthy cook will dry them out if they are out in the open and no other mop or moisture is added during an open cook.

I was happy with how they turned out. The foil helps retain some moisture and I did not add any additional mop or spritz.

 

[SmokinEdge]

Those look just fine, nice job.
Two ways to look at back ribs, either cook them like rib roast to medium to medium rare and chew them off the bone or run them up where you did and make them tender. I like them either way.

 

[Redicans]

They look tasty to me! Never done them before but am planning on it. Only place I can get them is at Costco.

 

[02ebz06]

I can't find them in local stores, probably have to go to a butcher shop.

 

[sandyut]

They look tasty to me! Never done them before but am planning on it. Only place I can get them is at Costco.

Same. Butchers have them but they charge too much. Costco seems to have more often than not.

I can't find them in local stores, probably have to go to a butcher shop.

Try Costco. If they are not stocked you can ask the meat cutters if they can get them. Ive talked to them when the brisket selection was not to my liking and they pulled a couple fresh boxes out for me to look through.

 

[TimboBBQ!]

First time making these. Scored membrane but left it on. Rubbed with Worcestershire and heavy coat of KosmoQ Texas Beef. Smoked 250° with hickory/cherry for 4.5 hours. Though not much pullback on bones meat was probe tender and temping well over 200° internal. Let ribs rest covered in oven set to 150° for a bit over an hour. I thought they were very good. Not a ton of meat but with a side item it was enough. My son ended up putting some bbq sauce with his. My wife said next time she’d like to try them with a sauce as well. Some people on another forum I belong to said they look overcooked. It’s possible. They were temping at 214° internal in some spots. There were some crispy bits in places. Not sure why they curled up like this. I also didn’t get meat pullback from the bone like I see in a lot of YouTube videos.

Look nice to me. I would eat em :)

 

[smokerjim]

They look great to me

 

[Jim_C]

I think they look fine. Maybe pull them a bit sooner so the carryover is more in the 200-205 range, but, they look good and they tasted good. As to sauce........I'm in your camp........not a sauce person.

 

[disco]

First time making these. Scored membrane but left it on. Rubbed with Worcestershire and heavy coat of KosmoQ Texas Beef. Smoked 250° with hickory/cherry for 4.5 hours. Though not much pullback on bones meat was probe tender and temping well over 200° internal. Let ribs rest covered in oven set to 150° for a bit over an hour. I thought they were very good. Not a ton of meat but with a side item it was enough. My son ended up putting some bbq sauce with his. My wife said next time she’d like to try them with a sauce as well. Some people on another forum I belong to said they look overcooked. It’s possible. They were temping at 214° internal in some spots. There were some crispy bits in places. Not sure why they curled up like this. I also didn’t get meat pullback from the bone like I see in a lot of YouTube videos.

You can't upset you're friends. If they think they're overcooked, send the ribs to me. I see to it they get a proper disposal.

 

[Gonna Smoke]

Those ribs look great to me. I've cooked them and I like them FOTB and yours probed tender, then they should be close...

 

[Chasdev]

I'm enamored with "Tuscan' pork ribs which are very hot and very fast.
Flavor is outstanding but they are TOUGH, so following interweb advice, and after cooling completely, I foiled them with tablespoon or two of water and baked them for 1 hour at 300.
Fixed them!

 

[normanaj]

In the end the only opinions that really matter are those of the folks sitting at the table!