Mission Beef Backs

[(SIC) BBQ]

Well I got the backs all preped and ready for tomorrow. I trimmed a load of fat off them and the membrane was like a piece of leather, but they are clean and lean now (for the most part), anyway it should help with avoiding the greasy and fatty scenario. I did the paint-n-pat deal with a paste consisting of minced garlic, minced onion, dark brown sugar, grey salt, black pepper, and worcestershire. And a dry rub consisting of course grey salt, paprika, chopped garlic, chopped onion, corriander seeds, black pepper corns, and cayenne ground together coursely. Tomorrow I'll put them on.

All trimmed up




The trimmings



With the paste



With the rub




Ready for bed



I'll update.


Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[mding38926]

Looks like another day licking my lips at the office tomorrow.....looking forward to it!
_________________
Dinger

[Roy]

Looks great as usual Jason. I'm getting mine ready tonight so I'm very interested how this goes. The last (first) time I tried them the membrane was killer to remove. I got it off between the ribs but left it on the ribs. I'll spend more time today. I notice you put the rub on heavy. I've seen others do the same so I guess I'll sock it on there as well, hope it doesn't over power the meat.

[OkieJay]

I have done beef ribs one time and I was told they were very good. I did not get any, so I have to take their word for it.

All I did was pull the membrane (was easy for me, got it started and then using a papertowel for a better grip, ripped it off in one pull) and put my pork rib rub on. I did not trim any fat, but I didn't see much on mine.

Good luck on yours, I am sure they will be great.
Jay
_________________
OkieJay
Founder of the seldom seen Touch Of Smoke BBQ team.

[(SIC) BBQ]

Roy,
The membrane wasn't to bad, I just slipped a filet knife under the membrane on top of the first bone and flipped it back, then I just grabbed the membrane with a paper towel and slowly pulled, it came off like one whole chuck of leather. Under the membrane and between the rib bones is where I found the most fat to remove. The rub really isn't on there heavy it just looks that way because of the paste under it. Keep me updated and I'll do the same.


Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[bigabyte]

Wishing I was at home right now and not at work...

Those ribs look good with the paste and rub!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[mding38926]

I am with you Wooo.............I am thinking since the wife actually has to work (her school district has school Monday), my 5 year old has school, and our 10 months baby sitter is open that I am going to spend the day doing some queing...........definitely some brisket.......and want to try those smoked baked potatoes that I salivated over that SIC made.
_________________
Dinger

[jimc11]

You know what amazes me about Sics stuff...It all looks finished and ready to eat before it goes on the cooker...

[(SIC) BBQ]

It has begun


After a night in the fridge



On the Q





Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[bigabyte]

Hey Jason, not to beat the subject into the ground or anything, but you oughta get a shot of yourself next to the cooker with the meat and the fire. That way you look like some who BBQ's! (no offense to anyone intended, just having fun as usual)
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[(SIC) BBQ]

[Roy]

Just move your head back a bit...little bit more..more there

[(SIC) BBQ]

They are looking good.



I was excited to try my new toy out but ribs aren't the best thing. Now that it is getting cold I wanted to be able to stay warm as much as possible when I'm Q'in so I can keep an eye on my temps from inside the house. It should come in very handy.

Here is the remote



This is the base




Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[mding38926]

NIce.........I am thinking Christmas can't come quick enough, lol!!!
_________________
Dinger

[BBQMAN]

Hi Jason, those ribs look great! I have yet to be able to post my pig jig pics- whats the secret!?
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[(SIC) BBQ]

[BBQMAN]

Jason, Thank you so much! I will give it a try, never to late to teach the (kinda) old dog a few new tricks! If I still cant get-r-done, I will send you the pics. We got a lot of great ones, I'm sure you guys will enjoy!

Best regards,
Mike
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[(SIC) BBQ]

Well they are getting real close and are looking real good.

Without the sauce




Sauced up





They will be off the Q soon.


Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[allsmokenofire]

Yabba dabba doo those look good, brings out the primal carnivore in me. I went a little bonkers buying meat for our little cookout tomorrow....my wife will probably have a cow. But I'm good with that, cuz it'll go right on the smoker
_________________
Mike
Team Enoserv

[Roy]

So Jason how long and at what temp? I just got back from the local grocery and it was eh alright. No specialty salt or tubinado sugar. So anyway I did get some ancho chilli powder, ground corriander and some demerara coarse sugar which will have to do. Now a cocktail and some carving. That sounds scarey doesn't it?