Well I was able to go a good deal at Mijers today on some Beef back ribs. Because today was the last day they could sell them I got them for a $1 a lb and I have a deep freezer so I am set. What I am trying to figure out is how to make them. I am having a little hard time trying to find a way to cook them up. Right now I have 10 slabs so I have a few cheap meal right now to get this right.

My long time smoker has been the Brinkmann Smoke`N Pit Pitmaster Deluxe Charcoal/Wood Smoker & Grill and I just won a Brinkmann Gourmet Charcoal Smoker & Grill a few weeks ago and have not even used it yet. I am not sure what one is the best to use for the ribs. I will be cooking 4 slabs at a time.

I am just having hard time trying to find a way to get these cooked up. I am just wondering if anyone might have help on getting these things done. Each slab is around 4.5 to 5 lbs and the look to have a good marble to them. I think I still want to go with a mop. The only book I have to work with is Smoke & Spice and it has done me well for a starting point but this time it has let me down.

Thanks for any help on this.

Hi Veener,

There are many ways you could cook them ribs up. To help with choosing could you supply a little more information?

Do you like rub type coating or sauce type coating? Do you like smoke flavor? How about sweet flavor? How about texture? Chewy, or fall off the bone?

Bottom line, what do you want them to end up tasting like?

One way I like them is to use a rub with cinnamon, black pepper, salt, garlic power, brown sugar and cyan pepper. This gets put on the ribs about an hour before they go into my smoker unit. I use hickory wood to smoke for two hours and then an added two more hours without smoke at 200° F. The last hour I coat with a bbq sauce and wrap them in aluminum foil to finish cooking. I will sometime pull them out of the smoker at the end and put them on the grill at high heat to caramelize the sauce for just a few minutes. The end product doesn't last very long around here. They are eaten almost as fast as they come off the grill.

Let us know how you end up cooking them and if you want to feed back more of the information listed above, we can try and target something more to your liking.

Eric D

Veener,

One more thing, you might want to try looking on the Outdoor Cooking website. It might give you some ideas too. Here is the link:

Outdoor Cooking

Eric D

Was looking into this the other day. Found Raichlen at it again.

From MSNBC, "Lone Star Beef Ribs

http://www.msnbc.msn.com/id/12871056/displaymode/1174/pm/0/

Thought enough of it to print off and use as a guide.