Patio Daddio BBQ - Musings of barbecue, cooking, and life -- served hot, fresh and saucy

I love beef ribs. I'll take one good barbecued beef rib (OK, maybe two) over an entire rack of pork ribs any day. The problem is that good beef ribs are hard to come by these days. However, there are a few times each year where you can use the power of mass marketing to your advantage. Just wait until after any holiday where people might serve prime rib or ribeyes. It just so happens that Valentines Day is one of those times, so I capitalized on it not once, but twice. I found some decent ribs that weren't trimmed to oblivion (as they typically are) and at a price that was just this side of shoplifting.

This isn't really a recipe, I just wanted to tell y'all about my cook.

I busted the ribs out of the pack and hit them on both sides with a moderate coat of the Pit Barrel Cooker Beef & Game Rub. I let them sit at room temperature while I started the Pit Barrel with Kingsford® Original briquets (20 minutes).



I hung and cooked them for 90 minutes.





Then I wrapped them in a double-layer of heavy duty foil with a little beer and cooked them on the grate (rods inserted) for an hour.

Next I unwrapped them and cooked them on the grate for about 30 minutes while glazing them on each side with sauce.

I removed them from the barrel and let them rest.



...just long enough for me to whack them up.



Then I ate a whole mess of 'em. They were divine! I also took some across the street to my Texas-native neighbor and he said that they were "really good". That's about all the quality assurance I needed.