jjdbike
Full Fledged Farker
Hello folks,
I've done Dino ribs and loved them. They're a tad expensive and are a time commitment. I want to have some colleagues over for a BBQ lunch. I'm thinking about trying beef back ribs (from prime rib roast) because they're less money and hopefully take less time.
I have a couple questions please:
*Do you keep or remove the membrane? I've heard it's the only thing holding them together.
*250 - 275, does it matter?
*After I get good color and solid back, when I wrap, does adding liquid or fat to the wrap do anything other than soften bark?
*Does approx 2 hours in smoke, 2 hours wrapped in foil, 10 mins uncovered to set sauce, hour rest, sound about right? By the way, I will be using the KBQ which dues to it's convective air flow, cooks about 20% faster than most offsets.*
*Is a long rest, e.g., 2 - 4 hours as beneficial w/ these smaller - thinner beef bac ribs as it is for a larger cut?
*I'm asking about timing as my get together is a noon lunch. Wondering if I need to start at O'Dark 30, or cook night before and hold in oven at 165, though I'd be worried they'd dry out.
*Any other tips or things I should keep in mind?
Thanks in advance!
JD
I've done Dino ribs and loved them. They're a tad expensive and are a time commitment. I want to have some colleagues over for a BBQ lunch. I'm thinking about trying beef back ribs (from prime rib roast) because they're less money and hopefully take less time.
I have a couple questions please:
*Do you keep or remove the membrane? I've heard it's the only thing holding them together.
*250 - 275, does it matter?
*After I get good color and solid back, when I wrap, does adding liquid or fat to the wrap do anything other than soften bark?
*Does approx 2 hours in smoke, 2 hours wrapped in foil, 10 mins uncovered to set sauce, hour rest, sound about right? By the way, I will be using the KBQ which dues to it's convective air flow, cooks about 20% faster than most offsets.*
*Is a long rest, e.g., 2 - 4 hours as beneficial w/ these smaller - thinner beef bac ribs as it is for a larger cut?
*I'm asking about timing as my get together is a noon lunch. Wondering if I need to start at O'Dark 30, or cook night before and hold in oven at 165, though I'd be worried they'd dry out.
*Any other tips or things I should keep in mind?
Thanks in advance!
JD
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