Beef back ribs are taken from the upper part of the rib cage, right next to the tenderloin ... and we know how good these "bad boys" taste!
As with any time you decide to use your BBQ smoker, preparation is the key. Succulent, lip smacking ribs require a few basic steps.
- When you are at the store, ring the bell and talk with your butcher. Tell him that you want the meatiest slabs of beef that he has for your meat smoker. Make him a friend, out him on your Christmas card list. A good butcher can make or break you when it comes right down to how to use a smoker.
- Ask your "new" friend if he will remove the fell or fat and membrane from the backside of the ribs. If not, you can do it yourself by working something like a screwdriver next to the bone and grabbing hold of the membrane with a dish towel and giving a strong, steady pull.
- After the ribs are cleaned up break out your favorite dry rub. I always make sure that I wash my ribs first before rubbing. Nothing worse that cutting your hands on small bone shards! I like to use a combo of whatever spices I have in my cabinet. Sometimes I like a bit more spice and add a goodly dose of cayenne pepper to the rub ... even cinnamon sneaks in sometimes ... it creates an interesting flavor.
When the beef ribs are done, slather on some terrific BBQ sauce and let the ribs do the talking for you! Oh MY!!!!!! My mouth is watering just thinking about it ......