I know a lot of you guys will complain about how little meat there is but for $20 it’s enough meat for 2 easily
by MasterOfNone011
10 Comments
ForsakenCase435
I like beef back ribs. But for 1.99/lb.
Embarrassed-Peach128
Made the same tonight although I bought them on quick sale already cut by individual rib. It’s incredible how much beef ribs pull back because they have so much fat. How did you cook them?
I smoked mine at 225 for a couple hours unwrapped (on a Recteq 590 pellet grill) and then wrapped them for 2.5 hours. About 2 of that was at 225 and then I turned it down to 180. They were wonderful and looked just liked yours.
Drum_Eatenton
No cap?
kcolgeis
There is something satisfying about tearing flesh from bone with your teeth!
UFOBBQ
20$ for a rack is about double what I usually find, but I agree beef back ribs are amazing and I hope they stay unloved in the bbq world. More for me
phantomstranga
Love throwing a couple racks of these on my drum. Made some yesterday for the fam
Jeepfoot
I realize you can make stock with the bones, but I rarely cook ribs of any kind these days. They’re good and all, but there’s just so much waste. At nearly $5/lb, I’d much rather have chuck.
WhiteyDeNewf
Your prices in America are amazing. They sell lean ground beef on special for $4/lb in Canada. The best is see brisket is $5/lb and it’s increased to $6/lb lately. Nice cook.
meeeemeees
Every time I make them, they are always tough/membraney. Should probably remove the membrane and I’d like em more
Radioactive_Kumquat
How do these compared to short ribs? My wife LOVES the fat in short ribs and these seem to be severely lacking. It’s also the texture.
10 Comments
I like beef back ribs. But for 1.99/lb.
Made the same tonight although I bought them on quick sale already cut by individual rib. It’s incredible how much beef ribs pull back because they have so much fat. How did you cook them?
I smoked mine at 225 for a couple hours unwrapped (on a Recteq 590 pellet grill) and then wrapped them for 2.5 hours. About 2 of that was at 225 and then I turned it down to 180. They were wonderful and looked just liked yours.
No cap?
There is something satisfying about tearing flesh from bone with your teeth!
20$ for a rack is about double what I usually find, but I agree beef back ribs are amazing and I hope they stay unloved in the bbq world. More for me
Love throwing a couple racks of these on my drum. Made some yesterday for the fam
I realize you can make stock with the bones, but I rarely cook ribs of any kind these days. They’re good and all, but there’s just so much waste. At nearly $5/lb, I’d much rather have chuck.
Your prices in America are amazing. They sell lean ground beef on special for $4/lb in Canada. The best is see brisket is $5/lb and it’s increased to $6/lb lately. Nice cook.
Every time I make them, they are always tough/membraney. Should probably remove the membrane and I’d like em more
How do these compared to short ribs? My wife LOVES the fat in short ribs and these seem to be severely lacking. It’s also the texture.