Beef Back Ribs 4/7/10

Beef Back Ribs

4/7/10

Chef-Boy-Arnie

2 packages of beef back ribs from Wal-Mart $1.88 per pound

Remove the membrane with a butter knife. From what I’ve read it is supposed to be better to start in the middle by sliding a butter knife in between the membrane and the rib bone. That worked ok for the left side of the rack, but really seemed backwards for the right half.

Here is one rack with the membrane removed

I’ve been told taking the membrane off is very much like skinning a catfish. I thought it was much more like skinning a raccoon, except I didn’t need a sharp knife

I gave them a liberal sprinkling of rib rub and rubbed it in by hand. Then I sealed them in a bag and put them back in the fridge for the night.

I lined the bottom of the AmeriQue with foil and selected 3 ounces of apple (more or less) for the smoke.

I like to spray the racks with some kind of cooking spray

I set the cook temperature to 225⁰ and the cook time for 6 hours

Six hours later I take them out of the AmeriQue. They are still juicy and smell great. I splashed a little apple juice on them and wrap them in tin foil.

After roughly a 20 minute rest I start cutting them up to serve them. They are still pink inside and very tender.

Hindsight;

About 20 minutes prep time. I let them marinate overnight and smoked them a total of 6 hours. Very easy.

The smoke was just right. The apple was a good choice

The meat was very tender, juicy, and quite tasty. There’s just not a whole lot of meat on those Dino bones and it is a little bit of work to gnaw it off. If they had twice as much meat it would have been much more worth while.