Beef Back Ribs

energyzer · Oct 26, 2010

Can anyone direct me toward a good beef rib "how too" thread? I have searched around and gather that I want to smoke at 200-225 using the 3-2-1 method? Also, is there a membrane that I need to cut off the bone side of the rack?

landarc · Oct 26, 2010

Here is a link to my blog... http://smoke-n-brew.blogspot.com/2010/02/beef-spareribs.html

bbqbull · Oct 26, 2010

Hope this helps.....http://www.bbq-brethren.com/forum/showthread.php?t=93887&highlight=beef+ribs

energyzer · Oct 27, 2010

Thanks for all the comments, they all help. I should add that I will be using a UDS for this cook.

swamprb · Oct 27, 2010

energyzer said:
Thanks for all the comments, they all help. I should add that I will be using a UDS for this cook.

Take a look at the link that bull posted. If you are looking for a 3-2-1 type cook, try the Adam Perry Lang beef rib recipe in my post.
Since you are using a drum, this would be a good one to try.
Definitely remove the membrane.

TN_BBQ · Oct 27, 2010

I cook em very similarly to the way I cook pork ribs (remove membrane, season n smoke)

With beef ribs (n brisket), i usually go with less sugar and more chilli powder.

boogiesnap · Oct 27, 2010

i've had excellent results with this simple recipe:
brush on some wooster
dust with rub, onion powder, salt, and pepper
fire up smoker to 325*
add some cherry and hickory wood
cook for about 3 hours
sauce if you choose
pull em off when they look like this

misterrachel · Oct 27, 2010

Here's what I did a couple weeks ago and they were AWESOME!

-Smoker set between 225* to 260* with a couple chunks of hickory (I had quite a bit of temp bounce that day)
-Ribs rubbed down with Plowboy's Yardbird a few minutes before they went on the UDS (no membrane removal or trimming)
-Left them alone in the UDS for about 6 hours. No foil.
-Brushed them with Gates BBQ sauce during the last 10 minutes

Dead simple and really very tasty and tender!

energyzer · Oct 30, 2010

misterrachel said:
Here's what I did a couple weeks ago and they were AWESOME!

-Smoker set between 225* to 260* with a couple chunks of hickory (I had quite a bit of temp bounce that day)
-Ribs rubbed down with Plowboy's Yardbird a few minutes before they went on the UDS (no membrane removal or trimming)
-Left them alone in the UDS for about 6 hours. No foil.
-Brushed them with Gates BBQ sauce during the last 10 minutes

Dead simple and really very tasty and tender!

I wish I could get Yard bird here. The closest place I can get it is 2 hours away. I could order it, but the shipping is crazy everywhere.

Paulie G. · Oct 30, 2010

boogiesnap said:
i've had excellent results with this simple recipe:
brush on some wooster
dust with rub, onion powder, salt, and pepper
fire up smoker to 325*
add some cherry and hickory wood
cook for about 3 hours
sauce if you choose
pull em off when they look like this

Now that's a beautiful looking rib. I cook @ 225 for 4 hrs until tender, with your rub of choice.

Beef Back Ribs

energyzer

is one Smokin' Farker

landarc

somebody shut me the fark up.

bbqbull

Watching over us.

energyzer

is one Smokin' Farker

swamprb

somebody shut me the fark up.

TN_BBQ

is Blowin Smoke!

boogiesnap

Babbling Farker

misterrachel

Knows what a fatty is.

energyzer

is one Smokin' Farker

Paulie G.

is one Smokin' Farker

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