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

Lewis wrote:

> 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.

Where are you located? Bay Area?

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

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
>
>

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
>
>

Nathan Lau wrote:
> Lewis wrote:
>
>> 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.
>
> Where are you located? Bay Area?

Oh, I see. San Luis Obispo County.

http://www.unclewaynes.net/

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Nathan Lau wrote:
> Lewis wrote:
>
>> 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.
>
> Where are you located? Bay Area?

Oh, I see. San Luis Obispo County.

http://www.unclewaynes.net/

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>