Beef back ribs
Feb. 2011

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Here we have 2.7 pounds, 5 bone beef ribs.
I honestly don't think I've ever cooked these before
but I figured at this price there's nothing to lose.

Unwrapped and coming up to room temperature.

Setup indirect in a rib rack and over the platesetter.

Rubbbed down with Dizzy Pig Redeye and also a light
dusting of Raising The Steaks, then onto the egg. The
cigarettes were just for a size comparison, they were huge.

With a stabalized dome temp of 250, here they are after
a good 4 hours wiith a little apple wood. Spritzed with apple
juice twice during that time.

Into the foil for an hour with juice from the drip pan. I was
going to use fresh apple juice but figured this stuff is already hot.

Out of the foil and back on the grill flipping occasionally.

I added Sonny's sweet sauce for last maybe 30 minutes flipping
and saucing to hit the meat side twice. After 1 hour and 15 minutes,
here they are finished and sliced. Total cook time of 6 hours 15 minutes.
These were no where near as greasy as I expected them to be, very
flavorful, juicy and tender