The trick is to smoke the meat and not make the meat smoke

LONE STAR BEEF RIBS

  Date: July 23, 2010
  Favorite: Beef
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I’ve always liked beef ribs but up until this week I have never been able to find a rack of beef ribs that didn’t look anorexic. There was hardly any meat on the bone and they just weren’t worth the effort. The opening of a new butcher shop in town that carries high end meats changed this. The rack of ribs they sold me was a 4 bone rack that weighed in at 4 pounds and were 1 1/2” thick. The recipe I used was from Ribs, Ribs, Ribs. It starts off with a 4 spice dry rub, and uses a beer based mop sauce during cooking. The ribs were smoked for 2 3/4 hours. I was a bit confused because the bones on the leaner end were showing an inch of bone after an hour, 2” after two hours. The more meaty side which was down closer to the grate was unmoved. Finally after 2 hours 45 minutes the lower bone showed 1/4” and with a sigh of relief I pulled the ribs. They were perfectly cooked, moist and tender with a little bit of chew left. The rub was very tangy and flavorful, and the batch of DOCTORED BUSH BEANS I made were a perfect match. These were the best beef ribs I have ever had.
Related Photo Entries:
Recipe Source:
Alt image
Man Made Meals

Ribs, Ribs, Ribs:

Lone Star Beef Ribs - Page 177
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • SR Rib Rack
  • Foil Drip Pan