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Check the rib after 3 ½ hours if the internal temperature reaches 203 F or if its already fork-tender. Unfold dough and press into the bottom and up the sides.
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Fold loosely into quarters and center the point in a 10 inch tart or pie pan.
. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Not too much that it overpowers the flavor of the rub. On the other hand.
Beef back ribs have more meat in between the bones. One of their biggest difference is meat placement. Prick with a fork all over and flute.
This is where I brush the ribs with my homemade sweet and spicy BBQ sauce.
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