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-   -   Beef chuck ribs what to do?? (http://www.bbq-brethren.com/forum/showthread.php?t=157206)

Skidder 03-27-2013 01:18 PM

Beef chuck ribs what to do??
 
Ok never did these before. Any help would be much appreciated. As in herbs,rubs,spices also need approximate times and foil or no? There 1.22 lbs. in a two pack. I was figuring maybe a bit of evoo then Todds Dirt then smoke for a while then foil and braise in beef base then mix the beef base with some homemade bbq sauce 50/50. Let me know how you feel. Thanks in advance to all. Skidderhttp://i133.photobucket.com/albums/q...uckribs001.jpg
http://i133.photobucket.com/albums/q...uckribs002.jpg

deguerre 03-27-2013 01:21 PM

That actually sounds pretty good right there. I'd add some salt and pepper and maybe a little garlic to the rub.

landarc 03-27-2013 01:29 PM

I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.

I really prefer these smoked through, no foil and no braise is needed.

oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.

Skidder 03-27-2013 02:01 PM

This is what I did. I make my own so called Dirt but did add more garlic powder and onion powder along with S & P and rubbed with evoo first. Still up in the air about foil or not. Smoke YES. Maybe about an hour though unless I decide not to foil. I'll see how it plays out. These little critters have more meat than I thought they did. This is gonna go on the smoker with a shoulder and 35 ABTs. Thanks guys.
http://i133.photobucket.com/albums/q...easoned002.jpg

chicagokp 03-27-2013 02:12 PM

Looks like a good start. I definitely want to see how these turn out!

DriverWild 03-27-2013 08:44 PM

I like to finish mine with a very light layer of sauce but it's not necessary. Totally depends on your flavor profile preference.

Cohiba 03-27-2013 08:47 PM

Lookin' Good!!!!

Bbq Bubba 03-28-2013 06:20 PM

No foil!

savageford 03-28-2013 06:22 PM

Quote:

Originally Posted by landarc (Post 2425503)
I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.

I really prefer these smoked through, no foil and no braise is needed.

oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.

+1 hehe

ToddM 03-28-2013 06:45 PM

Are these different than short ribs?

Zin 03-28-2013 07:13 PM

No foil and please do not ruin with sauce. Them ribs are actually beef spare ribs cut in strips.

buccaneer 03-28-2013 07:23 PM

Skidder, nooooo.
Those are CHUCK ribs!
Chuck them my way!

boogiesnap 03-28-2013 07:59 PM

those look like back ribs, cut in half, not short ribs.


looks like a great start! smoke, plenty to start, give em 4-6 hours, no foil, maybe a light brush of sauce just for some wetness.

stargate823 03-28-2013 08:17 PM

Most certainly back ribs - good stuff, but you'll be shocked how much shrinkage occours! :shocked:


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