Beef chuck ribs what to do??

Skidder · Mar 27, 2013

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. Skidder

deguerre · Mar 27, 2013

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

landarc · Mar 27, 2013

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 · Mar 27, 2013

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.

chicagokp · Mar 27, 2013

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

DriverWild · Mar 27, 2013

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 · Mar 27, 2013

Lookin' Good!!!!

Bbq Bubba · Mar 28, 2013

No foil!

savageford · Mar 28, 2013

landarc said:
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 · Mar 28, 2013

Are these different than short ribs?

Zin · Mar 28, 2013

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

buccaneer · Mar 28, 2013

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

boogiesnap · Mar 28, 2013

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 · Mar 28, 2013

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

Beef chuck ribs what to do??

Skidder

Babbling Farker

deguerre

somebody shut me the fark up.

landarc

somebody shut me the fark up.

Skidder

Babbling Farker

chicagokp

Babbling Farker

DriverWild

is one Smokin' Farker

Cohiba

Guest

Bbq Bubba

somebody shut me the fark up.

savageford

is one Smokin' Farker

ToddM

Full Fledged Farker

Zin

is Blowin Smoke!

buccaneer

somebody shut me the fark up.

boogiesnap

Babbling Farker

stargate823

Knows what a fatty is.

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