Last Christmas we bought a whole bone in ribeye roast. I cut the ribs off and vac packed then for the freezer . We got 14 ribeyes.
I decided Yesterday that I was cooking ribs since I was off and the wife working I pulled the ribs out to thaw , and while at the store bought some short ribs .
I season the ribs with Cattleman’s Brand Brisket & steak rub (Victoria, Tx it has a lot less sodium that most of the other brands ), binding with avocado oil.
I smoked them at 225 for 3 hours using B& B charcoal mesquite pellets . I spritzed them with apple juice at each hour mark .
I pulled them a wrapped in double foil and put about a 1/4 cup of apple juice with each rack.
I put them back on for 2 hours at 250. When I pulled them , they were falling off the bone . I coated the meat side with Stubbs BBQ sauce then put them back on the grill for 30 minutes to caramelize the sauce .
They turned out so good. I’ll do this again! One photo is when they were pulled after the 3 hour cook , the other is when they were sauced .
Enjoy
by here2playtx
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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OP or anyone else do you know if these are cut from a roast are there considered plate ribs or back ribs?
Yo, where’s the mean? Looks like you smoked bones