Don't waste it all in just one cook! I received a gorgeous rib roast a while back. While trimming, I decided to remove the rib rack and save it for another day. Well, that day has come, and I am so glad it has.
These beef back ribs were fantastic! I decided to go a more simplistic route by topping them with a salt and pepper mix, then dusted lightly with Oakridge BBQ competition beef and pork seasoning for added color and flavor.
Four hours in a smoke bath with charcoal and hickory, and they were ready to rest, wrapped, with sauteed onions, garlic, and homemade beef stock, for another 20-30 minutes. Serving these luscious, meaty bones with a fresh batch of chimmichurri was a must. Simply divine.
These beef back ribs were fantastic! I decided to go a more simplistic route by topping them with a salt and pepper mix, then dusted lightly with Oakridge BBQ competition beef and pork seasoning for added color and flavor.
Four hours in a smoke bath with charcoal and hickory, and they were ready to rest, wrapped, with sauteed onions, garlic, and homemade beef stock, for another 20-30 minutes. Serving these luscious, meaty bones with a fresh batch of chimmichurri was a must. Simply divine.