Looking to try smoking some beef ribs soon; never done this before and just looking for any pointers you guys/gals may have. Any recommendations for marinade vs. dry rubs or any help on what is the best way to know when they are ready to come of?
04-19-2013 09:51 AM
Kosher salt and coarse ground black pepper are all you need, no sauce or foil.
Big George's BBQ
04-19-2013 10:02 AM
What rubs do you have. I cook at 225-250 and take off when I can see bone They will take longer than pork ribs You can wrap in foil and add a little beer to it for an hour or so
04-19-2013 10:05 AM
S&P, Montreal Steak Seasoning or any beef rub. I really like Plowboys Bovine Bold.
As far as foil, that's up to you. I foil mine once the bark gets to the color I like.
I treat beef ribs like brisket on a stick :) I cook until the meat is probe tender.
04-19-2013 11:23 AM
Exactly what he says!
04-19-2013 11:49 AM
A little salt, ground pepper, and a pinch of cayenne will do great as a rub. If you have time, put the rub on (sparingly with the salt), and let it "dry brine" in the fridge for a couple hours. Then smoke at 225-250 for 4-5 hours. I don't foil mine. If you want to put a little sauce on yours, brush the sauce on at the 4hr mark and let it cook in.
Alternatively, if you get your hands on some Obie-que "Smooth Move" rub, that works great on Beef Ribs.
The thought of some beef ribs is making me hungry right now!