The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoking Beef Ribs- A little help (http://www.bbq-brethren.com/forum/showthread.php?t=158998)

smokinjerseyguy 04-19-2013 08:46 AM

Smoking Beef Ribs- A little help
 
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?

luke duke 04-19-2013 08:51 AM

Kosher salt and coarse ground black pepper are all you need, no sauce or foil.

Big George's BBQ 04-19-2013 09:02 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

Ron_L 04-19-2013 09:05 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.

Westexbbq 04-19-2013 10:23 AM

^^^^^^^^^^^
Exactly what he says!

RemoGaggi 04-19-2013 10:49 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!

luke duke 04-19-2013 11:12 AM

http://www.fedmanwalking.com/sites/d...ellerrib1w.jpg

RemoGaggi 04-19-2013 11:24 AM

Luke,

All I can say is Wow......

Fiveflat 04-19-2013 11:32 AM

Good night'a livin' Those are some beautiful ribs!

Deep South 04-19-2013 11:43 AM

1 Attachment(s)
4 hours in the smoke 2 hours in foil @ around 225 the entire time.

Here they are before foil.

Baboontyme 04-19-2013 11:51 AM

That rib is not Haggis approved.

Woodmonkey 04-19-2013 11:55 AM

Here is how I do them on a Big Green Egg:

http://www.greeneggers.com/index.php...907369&catid=1

luke duke 04-19-2013 01:46 PM

Quote:

Originally Posted by luke duke (Post 2453095)

Quote:

Originally Posted by RemoGaggi (Post 2453109)
Luke,

All I can say is Wow......

Those ribs were cooked by John Mueller

I cook mine the same way, but they don't always turn out as well as John's do. :mrgreen:


All times are GMT -5. The time now is 05:56 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.