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  • #1

    Beef Ribs

    After I took the pastrami out of the UDS I put a couple racks of beef ribs that I had cut off of prime ribs into the UDS to have for dinner.

    Couple racks of beef ribs


    Ribs with a liberal coating of brisket rub


    Into the UDS for a nice smokey cook using RO and pecan wood


    About 3 1/2 hours into the cook


    While the ribs were finishing up, I made some cheesy taters


    Ribs just out of the UDS


    Ribs sliced and served with cheesy taters and corn


    they were sooooo good


    Thanks for lookin'
    Jim
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  • #2
    Outta the park! I always cut off the bones for such a cook...paired with cheesy taters is a total home run.
    BBQ Eng.

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    • #3
      Doz' ribs look good! Nice taters too!

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      • #4
        Mouth watering ribs, nicely done!
        --- --- --- --- --- --- ---
        www.OwensBBQ.com

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        • #5
          Originally posted by BBQ Engineer View Post
          Outta the park! I always cut off the bones for such a cook...paired with cheesy taters is a total home run.
          Thank You and for the
          Jim

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          • #6
            Originally posted by Conumdrum View Post
            Doz' ribs look good! Nice taters too!
            Thanks

            Originally posted by MossyMO View Post
            Mouth watering ribs, nicely done!
            Thank You
            Jim

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            • #7
              Originally posted by BYBBQ View Post
              Money.


              Drinks well with others



              ~ P4 ~

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              • #8
                Very nicely done Sir. I'll have a dinner like that anytime.

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                • #9
                  Top notch cookin Jim...
                  Craig
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                  • #10
                    Originally posted by HawgHeaven View Post
                    Money.
                    Thank You and for the
                    Jim

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                    • #11
                      Originally posted by SmokinOutBack View Post
                      Very nicely done Sir. I'll have a dinner like that anytime.

                      Thanks and for the
                      Jim

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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        Top notch cookin Jim...
                        Thank You and for the
                        Jim

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                        • #13
                          went to the store the other day looking for these. Gads.. saw several packs that read extra meaty. just bone and fat.

                          yours looks great. I guess I must tip the butcher better.
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                          As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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                          • #14
                            Looks Outstanding, Jim!!

                            Mighty Tasty!!------------

                            I always cut my Bones off my Prime Ribs & save them for big Rib Smokes.
                            The last few times I left an extra inch on the Bones---Loved It !!!

                            Bear
                            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                            • #15
                              Wow, some beef ribs that actually have some meat on them and they look fantastic too!!!
                              Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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