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

BARBECUED BEEF BACK RIBS

  Date: August 29, 2015
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I was amazed when I saw it had been 5 years since I made some beef ribs, far too long!! My original intent was to make a single rack of beef ribs to feed 3 people and I would make a pan of K.C. SMOKED BEANS and let the beef fat drip down onto the beans. Suddenly I found I had 6 guests and needed a second rack of ribs. I did a dry run the night before and as I suspected there was not enough vertical & horizontal space to do everything on the one Egg. I tried various arrangements with the AR both with and without a rib rack. Once I determined the setup the night before, the cook was uneventful. I will let the pictures tell that story. The ribs were excellent but there was a bit of a mystery. I rotated the ribs on the Egg to even out the cooking and both came to 200 degrees as called for, but to my surprise one rack was a bit chewy compared to the other. Fortunately I had people who liked more chewy and some who liked more tender. The recipe itself gave the ribs great flavor without overwhelming the beef flavor.
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Recipe Source:
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Smoke It Like a Pro

Smoke It LIKE A PRO:

Barbecued Beef Back Ribs - eBook
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • CGS AR Sliding Oval Grid (Level 4.5)
  • CGS Rig Extender
  • CGS-13" D-Grid
  • BBG-Cyber Q WiFi Pit Controller
  • Ranch-T Lump Charcoal
  • Hickory Chunks