British BBQ Society Forums

These are my ribs I did yesterday, learnt a couple of things......

1 beef ribs are so nice
2 they do not need a dry rub

I did 1 rack with seasoned salt and some pepper, I used Johnnys seasoned salt from Costco. I did the other rack with my normal dry rub both was rubbed over with French's mustard the night before.

I love them too.

Nice one Slatts

Quick question if anybody is on......

im doing another rack of beef ribs and these ones seem to be behaving in a totally different way to the last 2 racks I did.

Im 7 hrs in been an average 250-275 but so far no shrinkage, do all beef ribs shrink away from the bones at the ends, the internal temp at the moment is 68c which I believe to be about done but I can only see 15-20mm of bone at the end.

theres no dry rub on them, franks mustard over night then seasoned salt for about an hour before putting on the smoker.
Don't want to serve them if they are not ready but don't want to over cook them, any ideas???

Do they feel tender if you give them a nudge or skewer them with a fork or knife?

Hi Aris

yes they feel pretty good when pushing the thermapen in although not knife through butter tender.