These 2 packs weigh just under 5 lbs each...
Here is the first one pulled from the package and rinsed under cold water....
I removed the membrane from the back and any excess fat that may be there before rubbing. This rack got Head Country's rub on it. The other rack got some DrBBQ's Boneshaker pepper rub then the Head Country rub.
I loaded up my 008 with 6 oz of white oak and placed the ribs in the rack. I always put the ribs in with the meat to the outside and the big end of the bone down. The big end of the bone is where the rib connects to the spine.
I put the ribs in the smoker and set the temp at 225*.
2.5 hrs later I pull the ribs out to apply some Sweet Baby Ray's original saice. I use a squirt type bottle (like a table ketchup bottle) to apply the sauce so I dont disturb the rub. Notice the meat pullback on the upper end of the rack.
Put them back in the smoker for 1 more hour and bump the heat up to 250*. Here is the finished product with a couple of ribs sliced away for display.
When done, these are very juicy, tender but requires teeth to pull the meat away from the bones. The oak really compliments the beef. I have noticed that my cook times are always less than other folks, that is why I only cook these for 3.5 hrs. That and the size & grade I get are always consistant. I actually prefer these beef ribs OVER pork spares or the much revered baby backs, but hope I dont start a war over what's better.
Bob
