So there I was, back in the old west, sun beating down as I walked the dusty isles of my local Publix grocery store.  Well, not exactly but when I go shopping with the wife I tend to drift off into fantasy land orrrr over to the meat counter.

This particular day I was wandering around looking for a boston butt to smoke for my sons teachers.  It was teacher appreciation day that next week and what better way to show my appreciation than to cook both of them a pound or so of the worlds best BBQ?  I was having the butcher get a worthy piece of pork in the 8 pound range and while waiting I spied something I had not noticed before.  Beef Back Ribs!?  Looking over the selection of pre-cut ribs and not having a clue what to do for dinner on Sunday I thought to myself...self...you need to give these a try.  Besides they were on sale for cheap, I had to smoke the butt the next day and would have plenty of extra room, and the risk/reward calculation was in my favor.  So I grabbed a couple of packs and with my butt I headed home.

Once I had them back I sat for a few minutes thinking of the best way to get these ribs ready.  I went to my handy dandy website for my smoked brisket rub recipe and decided to use that as my rub since it is just that darned good.  Rubbed up the ribs and let them collect all that good flavoring overnight.  The next day I had the smoker going early for the butt and figuring to eat dinner around 6 o'clock I put the ribs on at 2:30.  Would have been 3 but my son had baseball practice then.  I let the ribs smoke until about 5:15 or so and pulled them off.  Could have done it a little sooner but being the first time I wanted to make sure they came off clean.  And they did.  Added some of my homemade KC Style sauce like I do on my brisket and the whole family loved them.  Just wish we had gotten more.  Not a lot of meat when it is all said and done but very good and a different option if you are tired of pork.

So to recap.  Buy the ribs.  Rub with my brisket rub.  Let sit overnight if you can.  Smoke at 225-250 for about 2 1/2 hours.  If you buy them where they are not pre-cut you may have to go a little longer.  Just look for the meat to pull back from the ends by about an inch or so to know they are ready.

Don't forget.  www.backyardbbqstuds.weebly.com.



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