Beef back ribs... Don't miss um

Mountain, you can be sure I'll stay out of your meat market. It's about a gazillion miles from here and there ain't nothin' I need bad enough to travel that far. Now, how bout telling us more about your procedure for cookin' those bad boys. Also, are beef back ribs the beef equivalent of pork back ribs?

Ok here is a link to beef ribs.
They are pretty popular in Texas I'm told.

I did a search of the forums here to see what had been done by others and decided just to use the KISS principal, as it seems to be good enough for me.

I removed the membrane then applied rub.

As to the rub I just used a modified version of "Wild Willies" that I use on briskets. I had forgotten that I wanted to do the ribs so I didn't really have a lot of time to make a special rub, or for the ribs to sit with the rub on them (it was about 1 ½ hours).

Smoked them at 225 degrees with two chunks of hickory (started them in a cold smoker) for five hours.

Opened the smoker for a look and sauced them put them back in and closed it up for another hour.

Pulled, foiled and rested about half an hour while I got things cleaned up and everything else ready.

quote:

Also stay out of MY meat dept as I want them all from now on!!!

Later

Don't worry about me takin your beef ribs. You can have em! Tried em several times and a variety of ways and they're just not for me. Guess I am spoiled on B'backs and pork spares. I wouldn't cross the street for beef ribs, unless it was for the aroma of BBQ.

Have fun with you Q

I bought some, but they're cut in 2-3 ribs portions...is that OK ??

also how many "rib" for one adult ?

one rack of pork back ribs is OK for me (±12 ribs)...but the beef ones are bigger...is there also more meat between tham or just more bone?

would chacked pepper and Club House Mtl Steak be OK for a rub ?

I've made some pretty decent beef ribs. I've also made some pretty crappy ones.

What i like best about them is that they are cheap enough to experiment with until you find what works right for you!

Freak-

Two or three rib portions will do just fine. You'll find a lot of variation in how the ribs are trimmed- I try to just get the ones that are good and meaty. That will also, of course, affect serving size.
As far as rubs, anything that works on beef is fine. I have used Montreal, my regular brisket rub, pepper and garlic powder- all work fine.

The trick seems to be letting them cook long enough. Mine always go 6-7 hours at 225* in my 55.

Mountainman, thanks for the info. Think I'll give these a try.