Beef Back Ribs

If you read 2024 Melting Stream Spring Saison (Batch 354), you know that I brewed beer last Sunday.

Interestingly, completely coincidentally, the last three times I brewed Melting Stream Spring Saison, I also made Pork Spare Ribs.

(see 2023 Melting Stream Spring Saison (Batch 332),  2022 Melting Stream Spring Saison (Batch 309), and Melting Stream and Spare Ribs)

This time, I mixed it up a little, making Beef Back Ribs.

This is actually the first time I've smoked Beef Back Ribs. I never see them at the grocery store or Sam's Club I usually go to.

However, when I drop my kid off at college, we quite often stop at his grocery store, and I see the beef ribs there.

After last time in my son's grocery store, I picked up a rack of ribs, and I brewed those after a bike ride on 2024 Melting Stream Spring Saison (Batch 354).

I basically followed the same process I use when making Pork Spare Ribs.

I started by applying a rub of salt, pepper, and garlic powder Saturday night.

A little before 1pm, I got the weber kettle started and with charcoal and hickory wood chunks, getting the temperature set at about 250 degrees F.

I let the ribs cook for about 2.5 hours. I sprayed kombucha on the ribs a few times over this time.

The grill got up to about 300 degrees, which is higher than I thought ideal, but sometimes that is how it goes.

After the 2.5 hours, I wrapped the ribs in aluminum foil along with some butter and more liquid.

I let the ribs cook wrapped for 2 hours, keeping the temperature right around 275 degrees.

After that couple of hours, I unwrapped and applied BBQ sauce.

I let it cook another half an hour or so, and then pulled the ribs off the kettle to rest 10 or 15 minutes.

The meat of beef ribs pull back from the bones more than I'm used to with pork ribs, but I was expecting that from what I read online.

This one rack of ribs was a perfect amount for 3 of us. I even had a couple of ribs left-over for lunch the next day.

We enjoyed the meal. I think if / when I do these next, I'd like to try to control the temperature a little better. I might skip the BBQ Sauce as well.

I guess we'll see.

Follow along on Sheppy's Blog: Beef Ribs, and you'll be able to read about it next time I make them.

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Go Nuggets!