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In Reply to: Beef ribs posted by Dave from Pitt on August 06, 2011 at 07:21:29:
Just cook them 4 hours at 275-300, the 290 range is perfect. Don't get intimidated by how they look, they're supposed to look like meteorites.
Beef back ribs are very fatty and you need to render that fat with higher temps, so DO remove the membrane - it's practically impossible to dry out beef ribs. Put them bone side down or in the rack with the backbone side up. And then take that to the bank coz they don't get any better!
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