Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on May 14, 2017, 05:41:50 PM
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I picked up a package of these ribs from Walmart a couple weeks ago. I have done them in the past and they were very meaty.
I dry brined them overnight and then seasoned them with Caribeque Big and Bold Beef rub. This rub is a very low sodium rub
which does not taste salty at all. I did some wings the other night and grabbed this by mistake and it was excellent on the wings.
I am using the Weber Kettle with the SnS, burning KBB with a couple chunks of red oak and cherry wood. It has been holding a
fairly steady temperature between 265 and 275 for the past 1.5 hours.
(https://photos.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-wB8ndZz/0/cb769e4a/L/BeefRibs51417-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-wB8ndZz/A)
The ribs are looking good after 1.5 hours. I got tired of replacing the nickel plated grates so I bought the stainless steel one.
(https://photos.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-xXsxPFW/0/e9f94376/L/BeefRibs51417-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-xXsxPFW/A)
A little over 4 hours and they are probe tender and at 203 internal temp. I will be FTC for the next couple of hours.
(https://photos.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-C3N9vXd/0/5837bbc0/L/BeefRibs51417-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-C3N9vXd/A)
Sliced and ready to eat!
(https://photos.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-F74RG77/0/d87c7e16/L/BeefRibs51417-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-F74RG77/A)
My plate with some air fried tater tots and a cucumber salad.
(https://photos.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-bwvrXc6/0/e82e8ede/L/BeefRibs51417-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Center-Cut-Beef-Back-Ribs-05-14-17/i-bwvrXc6/A)
Ribs were delicious, juicy and very tender with excellent bark. I normally foil short ribs and put them in the cooker to braise. With
these I just let them ride. I did foil them and let the rest in the cooler for about 2.5 hours.
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Looks better here Mike! Nicely done! :thumbup:
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Looks great :thumbup:
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Looks better here Mike! Nicely done! :thumbup:
Thanks Tom! If you are talking about the size of the photos, just click on the photos on Facebook and they will open up full screen. Here they are stuck at 800x600.
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Those ribs look .......................... DELICIOUS :P
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BRAVO! Very nice cook. :thumbup: :thumbup: :thumbup:
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looks great- Beef ribs are my favorie- may have to check out walMart.
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Those are about the meatiest beef back ribs I've ever seen ! ! !
You did a great job with them, Mike !
BD
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Count me in!
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Oh boy do those ever look tasty!
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Love beef ribs and they look great.
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Man I just have to try beef ribs. But I've seen different names for beef ribs? Is there a certain kind-name that I would wanna look for?
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The beef ribs that I've seen in my local supermarket are back ribs but do not have nearly the amount of meat as the one that Mike found at Wally World. I usually get Beef Chuck Ribs from Restaurant Depot, but that's the only place I've seen them.
BD
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Our local Walmart stores (we have 3) usually carry regular back ribs and these center cut ones. I don't buy anything but the center cut ones since they are so meaty.