Smokin-It User Forum!
Recipes => Beef => Topic started by: lcdearman on January 29, 2022, 09:42:43 AM
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Those dino plate ribs have gotten so expensive and are hard to find, so I decided to try some beef back ribs and some chuck short ribs. This is just and experiment to see what happens. At my grocery store, the back ribs also seem to be sold as "finger ribs". I removed the membrane from the back ribs and did one rack with just salt and pepper, and the other is half Southside Market rub and half Big Bad Beef rub. I removed the silverskin from the short ribs and did 2 with salt and pepper, one with the Southside Market rub, and one with the Big Bad Beef rub. I put them in the smoker at 6:30 this morning with 3 oz of oak and 2.5 oz of cherry. I set the Auber to 150* for 30 minutes as my ramp and then on to 225* until the IT of one of the chuck ribs hits 203*. Fingers crossed!
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Looking forward to seeing the results.
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Ooooh! I have not done chuck short ribs in some time! Can’t wait to see how they turn out!
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At the 8 hour mark they were still about 195 so I turned the smoker up to 275 to finish 'em up. Ended up taking about 8 hours. It was so good. The chuck short ribs are tender, but have a chew. The back ribs remind me of the dino ribs from the BBQ restaurants, but smaller. They have that wonderful buttery texture and are really tender. I will smoke these beef back ribs more often for sure. I paid about $22 for the pack of 2 racks of the back ribs, and about $12 for the 4 chuck short ribs. I also may wrap partway through in the future to cut back on the bark some.
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Those look really good!
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Good looking ribs!