Beef Back Ribs 2.0

Second time doing Beef Back Ribs as I work my way up to doing a brisket this week. It was a COLD day, mid 30s degrees and the cook took 5 1/2 hours.

To prep I used Worcestershire sauce as a binder, used Meat Church Blanco as my base, then topped it off with Meat Church Holy Cow rub. Then left in refrigerator overnight.

I smoked at aprox 275 degrees for 2.5 hours. When ribs reached 170 degrees I then wrapped it in butcher paper at 225 degrees for 3 hours. I really don’t know why temp went down for last three hours, but learned later I could have easily adjusted the dampener to get temp up.

Took them out when temp reached around 206 degrees, and the bark was exactly where I wanted it. They turned out fantastic, with plenty of brisket flavor and definitely becoming one of my favorite things to smoke. I’m going to try a brisket later this week, so we’ll see!