The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Help with beef ribs (https://www.bbq-brethren.com/forum/showthread.php?t=163151)

pmezo 06-12-2013 01:45 AM

Help with beef ribs
 
Looking to smoke some beef ribs this weekend on my weber smokey mountain, but have only ever done pork ribs, so I'm looking for some help doing some beef ribs.

The beef ribs I get are already pre-cut. I've never seen whole slabs dinosaur bones like i've seen in some of the pictures here. The one's i get are similar to the ones in this picture.

http://i45.photobucket.com/albums/f8...psf4a1f420.jpg

Any tips how i should go about smoking these? Am i shooting for an IT or is it a feel thing like with pork ribs? What pit temp and for about how long should i shoot for?

code3rrt 06-12-2013 02:11 AM

Those look like short ribs from here. I cook mine with a little mesquite. I run my kettle at ~325-350. Season them up with some SPOG and maybe some worcestershire sauce, cook them til they have a nice bark on them, wrap in foil, continue til probe tender, and you are good to go. Last time I did these I think it ran about 4-4.5 hours.

KC

pmezo 06-12-2013 02:33 AM

Yeah... just doing a little digging around and I've definitely got short ribs.

Do I have to do them that hot? Looking to do some spares or baby backs too and I usually smoke those around 250-275.

bmonkman 06-12-2013 06:48 AM

I did my first beef ribs a couple of weeks back on my WSM and kept the temp at around 250. Used KB and cherry lump. And I filled the water pan with water. I seasoned them with Black Ops. I pulled them at around the 5 hour mark, wrapped them in towels and put them in a cooler to sit for about an hour.

They turned out pretty good for my first time. The taste was great, just a little bit too much of a pull when I bit into the meat. Next time I think I will push the pit temp higher and pull them when they probe tender (similar to brisket).

Hope this helps.

Brian

oldbill 06-12-2013 03:25 PM

Quote:

Originally Posted by pmezo (Post 2512858)
Looking to smoke some beef ribs this weekend on my weber smokey mountain, but have only ever done pork ribs, so I'm looking for some help doing some beef ribs.

The beef ribs I get are already pre-cut. I've never seen whole slabs dinosaur bones like i've seen in some of the pictures here. The one's i get are similar to the ones in this picture.

http://i45.photobucket.com/albums/f8...psf4a1f420.jpg

Any tips how i should go about smoking these? Am i shooting for an IT or is it a feel thing like with pork ribs? What pit temp and for about how long should i shoot for?

You might be able to find slabs at a good butcher shop near by. I get mine from a guy just outside of town and he actually cuts them off of a rib roast for me. They are the best ribs I've ever eaten beef, pork or otherwise and although they are a little pricey they are well worth it! Imagine smoked prime rib with a handle! OMG!!! I use a variation of the 321 at about 250 with them and begin probing for tenderness during the fourth hour. Some guys do them high and fast but I like to take my time with them as these are pretty good sized ribs with a lot of meat on them. When they probe tender I pull em' and they go into a dry cooler for an hour or two to rest. Don't need sauce or teef to eat that beef!!!:wink:

pmezo 06-12-2013 03:43 PM

So when you guys say to probe for tenderness. Just stick a toothpick in and it should feel like pork ribs? Don't even bother with an IT then?

I think I'll just shoot for 250-275 and start checking it around 4-5 hours and see how it feels. No wrapping either? I typically don't wrap my spares or baby backs. Don't like my ribs too mushy... i like some bite.

gtr 06-12-2013 04:01 PM

Quote:

Originally Posted by pmezo (Post 2513538)
So when you guys say to probe for tenderness. Just stick a toothpick in and it should feel like pork ribs? Don't even bother with an IT then?

I think I'll just shoot for 250-275 and start checking it around 4-5 hours and see how it feels. No wrapping either? I typically don't wrap my spares or baby backs. Don't like my ribs too mushy... i like some bite.

Sounds to me like you're good to go as far as method is concerned. I haven't done them cut apart, so maybe check them a little earlier - wouldn't hurt to check at 3 hours just to see what's up - ya can't uncook 'em, know what I mean? I don't wrap either btw. Short rib is getting to be my favorite cut of beef. :thumb:

pmezo 06-12-2013 04:49 PM

Should be able to handle this. Thanks for the tips guys. Much appreciated.

TheJackal 06-12-2013 07:12 PM

When you think they are done, cook them some more. You need to let them go like brisket rather than pork spares. Here is a rack I did not too long ago. I actually have another two racks in the fridge right now.

http://www.bbq-brethren.com/forum/sh...d.php?t=158077

martyleach 06-12-2013 10:33 PM

Sorry I didn't see this earlier. I do pre-cut beef ribs frequently and they are awesome. Here is one I did recently...
http://www.bbq-brethren.com/forum/sh...56&postcount=1

Vision 06-12-2013 10:40 PM

For a rack of beef back ribs I go 325. For short ribs I:

275 for two hours

foil with liquid for 1.5 hr

sauce and back on for 30 minutes


All times are GMT -5. The time now is 10:26 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
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.