We got tired of the store bought beef back ribs with little or no meat. So, I decided to order a couple of racks from Porter Road.
There was just a little bit of trimming needed on this rack to get rid of some extra fat on the bone side. I coated it with Worcestershire
and then seasoned it with Ben's Heffer Dust from Rec Tec. I let them soak up the rub while I got the RT 590 up to smoking temperature
of 180 (extreme low mode).
![](https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-vQdGwxn/0/4ca30e52/L/Beef%20Back%20Ribs-1-L.jpg)
After nearly 1.5 hours of smoke mode and 1 hour at 235.
![](https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-BgVvQfw/0/9002022c/L/Beef%20Back%20Ribs-2-L.jpg)
4 hours and almost done. At this time I gave them a light glaze of Blues Hog Smokey Mountain. I added a pan of mac n cheese
to the smoker at this time.
![](https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-XLWMLxJ/0/a2b03780/L/Beef%20Back%20Ribs-3-L.jpg)
45 minutes later and the ribs are probe tender and the mac n cheese is done.
![](https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-xXxfZbH/0/9fa06fb6/L/Beef%20Back%20Ribs-4-L.jpg)
After a 10 minute rest I sliced them. I definitely need to sharpen my knife!
![Cool 8)](https://letstalkbbq.com/Smileys/akyhne/cool.gif)
![](https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-V2qTD3S/0/218a7eb9/L/Beef%20Back%20Ribs-5-L.jpg)
The money shot!
![](https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-ZRm3rss/0/b5fd2243/L/Beef%20Back%20Ribs-6-L.jpg)
Wow is all my wife and I can say! Some of the best back ribs I have done. Very flavorful, tender, smokey and the bark was fantastic.
I will definitely continue to buy my back ribs from Porter Road.