Beef Ribs
A few weeks ago I spotted a 4-bone rack of beef ribs in the butcher's counter at Union Market in the slope. Seeing as this is a rarity, I picked 'em up and tossed 'em in the freezer for a later date. Then on this friday I figured I should thaw them out for the weekend, but after putting them in the fridge to thaw I forgot all about them until Sunday mid-day. Fearing a spoil setting in, I got a fire going on the Smokey Mountain and set to prepping ribs with zero foresight. Turns out I shouldn't plan things ever again... these impromtu ribs kicked some serious butt!
I simply sprinkled my BBQB shake (my rub with granulated brown sugar mixed in), and smoked over red oak and applewood for about 3 hours. Temps hovered between 215-230. When I came to check on them I had some serious meat shrinkage happening, and the meat felt tender to the touch. So i pulled 'em off, sprinkled a little more shake on them, wrapped in plastic wrap, and kept in a cooler (acting as a warmer) for a few hours. When I came back and unwrapped them, I was treated to a wonderfully saucy, moist, beefy, and sweet meaty treat! These were outstanding. I had captured beef drippings while they smoked and made a sauce from those drippings. But it stayed right in the fridge. These ribs were absolutely killer with just that simple shake. Here are a few shots of the process.
Only problem with them is that I'm left wishing I bought two racks.
