Beef Ribs Revisited

A couple of weeks ago, after a busy weekend, it was time to slow things down – beef ribs done low and slow.  Thawed overnight, they were ready to roll and, with little time for prep, I removed the membrane and rubbed with a bit of Montreal Steak Spice.  For the fire, I used Basque hardwood lump, with three hockey puck sized chunks of hickory for smoke.  The WSM settled in nicely between 250 and 280 for the afternoon with no fussing around – just the occasional yell by Alex to let me know what temperature the WSM was holding.  At the 3.5 hour mark, some russets joined the party in the smoker.  After 5 hours, the meaty portions or ribs probed just like butter – tender, juicy, with just the right amount of bark.  No sauce, no basting – just meat.  The potatoes were also fork tender with just a hint of smoke, served with butter and a bit of tzatziki.

The meal didn’t last long.  Between the three of us, the rack of ribs disappeared as well as the potatoes.  Definitely a treat of a meal.

Thanks for looking!

Beef Ribs

Beef Ribs


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