I was at Costco today just browsing the meat cooler. I found something different for my store...beef back ribs. I won't say I never had them, but I know I never bbq'd them. Anyone give me some insight/advice?
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I did some a month ago. I put some pepper steak seasoning on them. Started them at 225 the whole way until they hit 200-202 and probe tender. They were good. The strange thing is the meat between the bones swelled and grew, so there's plenty of meat on them. For ribs.I was at Costco today just browsing the meat cooler. I found something different for my store...beef back ribs. I won't say I never had them, but I know I never bbq'd them. Anyone give me some insight/advice?View attachment 13177View attachment 13178
That makes sense. I recall doing a bone on Prime rib roast for Christmas dinner a number of years ago. I cut the ribs off just before serving the meat for dinner, then put the ribs back on the smoker with some additional rub. They were done long after everyone had left and were probably getting tucked in. Man were they good.Beef back ribs are often from the same larger cut as prime rib. The meat will be between the bones and very tasty.
This is what I recall as well.Beef back ribs are often from the same larger cut as prime rib. The meat will be between the bones and very tasty.
Well poop. I feel pretty silly posting that then. (I was not aware until a friend told me a year or so ago) Oh well, I guess I fall into that dreaded category from the quote: "Better to remain silent and be thought a fool than to speak and to remove all doubt."I've known about it for quite a while as it's been stated here many times and on other forums.
nonsense. we are all here to communicate. i didn’t know about blade tenderizers. never noticed it on my meat before. sounds like a very unaggressive cube steak machine.Well poop. I feel pretty silly posting that then. (I was not aware until a friend told me a year or so ago) Oh well, I guess I fall into that dreaded category from the quote: "Better to remain silent and be thought a fool than to speak and to remove all doubt."
Well poop. I feel pretty silly posting that then. (I was not aware until a friend told me a year or so ago) Oh well, I guess I fall into that dreaded category from the quote: "Better to remain silent and be thought a fool than to speak and to remove all doubt."
Actually, this is the first I recall reading about this so I appreciate your comment. I buy a lot of my meats from Costco, so something to look out for-thanks!Well poop. I feel pretty silly posting that then. (I was not aware until a friend told me a year or so ago) Oh well, I guess I fall into that dreaded category from the quote: "Better to remain silent and be thought a fool than to speak and to remove all doubt."
Looking Good!At the 3 hr mark and they are almost tender. I'm starting to think about how to finish them...neat/no-sauce or sauced. I was leaning toward no sauce. I asked my wife and she said "sauce".
I think I'm going to have to do part "no-sauce" for me.
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They finished up around the 4 1/2 hour mark. Meat was tender and smoky. I really like the flavor, but as my wife noted: lots of bones, not so much meat. Still, I'll put this down as a success. We ate about half the rack. So, more delicious ribs for later. Thanks to you guys for the help.
BTW, that Killer Hogs Steak Rub is great. The bark on these ribs was incredible.