Fast cooking beef ribs would leave them pretty tough I think. I cook 'em
slow, 4-5 hrs at 220-240° until you can separate them with your fingertips.
But, I don't have to cook 450 lbs of them.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Lewis" > wrote in message
...
> We cook about 450 LBs of Beef Back Ribs each month for one of our local
high
> school booster clubs here in California. We use a large on-wheels 3' X 6'
> bbq with adjustable grate grill. Build our fire about 1 hour before adding
> the rib racks, using only red oak firewoood. Spread the logs to an even
bed
> of "coals" across the bottom of the bbq pit.
>
> Trim off as much fat as possible, season with lots of dry rub - both
sides.
> Place on grill outside up (the side of the rib rack that is toward the
> outside of the steer / cow). Keep your grate high (hand over fire count
> about 8-10) and grill until the blood pools on the top of the rib racks.
> Then turn each rack over.
> With a good fire total cooking time is about one hour.
>
> Remove from grate and slice each into individual ribs for serving. Place
in
> serving pan and foil.
>
>
>
> --
> Lewis
>
>