Need a good simple Beef Rib Recipe Please

gaspipe1 · 07-22-2011, 10:10 AM

I am having a party this weekend and one of the guests doesn't eat Pork

. Anyway I was looking to make him some beef ribs. I have made them once before and I was not crazy how they came out. Can someone please point me to a really good, simple recipe that I can make on my UDS along with the BB ribs I plan on maken for the day?

Thanks in advance
-Gaspare

Westexbbq · 07-22-2011, 10:34 AM

Never cooked on an UDS but on my offset Texas Smokemaster, they come out real nice.
I usually just start with some worshey and rub on some of my brisket rub.
Into the pit at 250-275 for several hours, think like brisket on a stick, say at least 6hrs.
In the past I have both foiled and not foiled, doesn't really matter. A little mop of beef broth and a little aj doesn't hurt. There are several threads and links from lots of folks so you might try the "search" function for more ideas.
If I can find one of my earlier posts with pics, I will try and add it here.
Enjoy.

http://www.bbq-brethren.com/forum/sh...ight=beef+ribs

http://www.bbq-brethren.com/forum/sh...ight=beef+ribs

Cook · 07-22-2011, 10:50 AM

Salt, pepper, smoke till tender.

Simple enough?

Lake Dogs · 07-22-2011, 10:55 AM

Quote:

Originally Posted by Cook

Salt, pepper, smoke till tender.

Simple enough?

Son of a .... You are too fast!!!

I was going to say:

Black Pepper, a little salt, go for it!

colonel00 · 07-22-2011, 11:09 AM

Throw on a chuckie and make pulled beef. If you want to go crazy you can make the stout pepper beef.

Edit: Sorry for the random response. Somehow I missed "rib" and just saw beef. As others mentioned S&P is the way to go.

gtr · 07-22-2011, 11:22 AM

I'm with Cook & Lake Dogs on this. Sea salt (or kosher salt), cracked black pepper, cook till probe tender. Keep it simple & you'll be glad you did - beef ribs are fantastic & don't need much help.

gaspipe1 · 07-22-2011, 11:59 AM

TY very much... Last time I made them I:
Ribs:
-Chuck Beef Ribs (not short)
-rub is a 75% pepper 25% salt mixture, sprinkle and rub on
-Grate Temp 300-325* with a pan of Sauce next to ribs
-cook Meet Side up and closer to the heat source
-after 1.5 hours wrap in Butchers Paper and smoke for 2 more hours

I was not that happy with the results to be honest. Seems that the meat reduced in size but did not "puff" up. Also some of the bones had like no meat on it. Seems I disintegrated it.

Perhaps the 250-275* for 5-6 hours will do the trick... foil or no?

I haven't had much time to finalize my past threads... but I might as well tell ya how it went on my 4th of July Q party.

-The Brisket was almost over cooked, what saved me was that I never cleaned out the ash pan, and seems the fire was being smothered so the temp went from 300* to 200* when I woke up. Seems it's true.. I rather be lucky than good any day! Lesson 1 always start with a clean/ash free firebox
-On to the beef ribs. After I wrapped the ribs in butcher's paper it was fine. Until I grabbed them to unfoil... seems all the "liquid" dropped onto the bottom and caused a grease fire. Which in turn set the remaining wrapped ribs on fire.. Paper ash is now fly'n in the air, arm hairs are on fire and my neighbor is asking what smells so good. What did I learn from this lesson.. I bought gloves that can stand 500* plus and a pair of the black rubber insulated gloves that I saw posted on here.

Seems that no matter how far in advance I try to plan, I will mess something up. Ahhh the joy of smoking

landarc · 07-22-2011, 12:06 PM

You are making it too complicated. Just rub them with a 50/50 of salt and black pepper, or if you must get fancy, a 50/50 0f lemon pepper, garlic salt and then throw them on the cooker, 250F for 5 to 7 hours. The chuck ribs do drawback a lot. But, one full rib should still be enough for most folks.

bigabyte · 07-22-2011, 12:29 PM

I dunno, I prefer more of a 47/53 ratio of salt/pepper, but I agree that's all it really needs. Garlic and cayenne won't hurt either.

deguerre · 07-22-2011, 12:33 PM

Cayenne never hurts...much.

Westexbbq · 07-22-2011, 01:38 PM

Sorry I was too complicated.....

wildflower · 07-22-2011, 01:50 PM

salt/pepper been doing it that way in Texas for 200 years!

Cook · 07-22-2011, 02:22 PM

Quote:

Originally Posted by lake dogs

son of a .... You are too fast!!!

I was going to say:

Black pepper, a little salt, go for it!

lmao

stuworld · 07-22-2011, 03:23 PM

1 rib/person???

What beast do you source your from?

Hub · 07-23-2011, 05:11 AM

Keep it simple with beef ribs. Light sprinkle of Montreal Steak or just salt, pepper and a little garlic powder. 5 hours at 225. Spritz with water every hour. Ribs will be moist and tender but not fall off/mush.

07-22-2011, 10:10 AM	#1
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ Downloads: 0 Uploads: 0	Need a good simple Beef Rib Recipe Please I am having a party this weekend and one of the guests doesn't eat Pork . Anyway I was looking to make him some beef ribs. I have made them once before and I was not crazy how they came out. Can someone please point me to a really good, simple recipe that I can make on my UDS along with the BB ribs I plan on maken for the day? Thanks in advance -Gaspare

07-22-2011, 10:34 AM	#2
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Never cooked on an UDS but on my offset Texas Smokemaster, they come out real nice. I usually just start with some worshey and rub on some of my brisket rub. Into the pit at 250-275 for several hours, think like brisket on a stick, say at least 6hrs. In the past I have both foiled and not foiled, doesn't really matter. A little mop of beef broth and a little aj doesn't hurt. There are several threads and links from lots of folks so you might try the "search" function for more ideas. If I can find one of my earlier posts with pics, I will try and add it here. Enjoy. http://www.bbq-brethren.com/forum/sh...ight=beef+ribs http://www.bbq-brethren.com/forum/sh...ight=beef+ribs __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

07-22-2011, 11:09 AM	#5
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Throw on a chuckie and make pulled beef. If you want to go crazy you can make the stout pepper beef. Edit: Sorry for the random response. Somehow I missed "rib" and just saw beef. As others mentioned S&P is the way to go. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers Last edited by colonel00; 07-22-2011 at 11:39 AM..

07-22-2011, 11:22 AM	#6
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I'm with Cook & Lake Dogs on this. Sea salt (or kosher salt), cracked black pepper, cook till probe tender. Keep it simple & you'll be glad you did - beef ribs are fantastic & don't need much help. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-22-2011, 12:06 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You are making it too complicated. Just rub them with a 50/50 of salt and black pepper, or if you must get fancy, a 50/50 0f lemon pepper, garlic salt and then throw them on the cooker, 250F for 5 to 7 hours. The chuck ribs do drawback a lot. But, one full rib should still be enough for most folks. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-22-2011, 10:50 AM	#3
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	Salt, pepper, smoke till tender. Simple enough?

07-22-2011, 11:59 AM	#7
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ Downloads: 0 Uploads: 0	TY very much... Last time I made them I: Ribs: -Chuck Beef Ribs (not short) -rub is a 75% pepper 25% salt mixture, sprinkle and rub on -Grate Temp 300-325* with a pan of Sauce next to ribs -cook Meet Side up and closer to the heat source -after 1.5 hours wrap in Butchers Paper and smoke for 2 more hours I was not that happy with the results to be honest. Seems that the meat reduced in size but did not "puff" up. Also some of the bones had like no meat on it. Seems I disintegrated it. Perhaps the 250-275* for 5-6 hours will do the trick... foil or no? I haven't had much time to finalize my past threads... but I might as well tell ya how it went on my 4th of July Q party. -The Brisket was almost over cooked, what saved me was that I never cleaned out the ash pan, and seems the fire was being smothered so the temp went from 300* to 200* when I woke up. Seems it's true.. I rather be lucky than good any day! Lesson 1 always start with a clean/ash free firebox -On to the beef ribs. After I wrapped the ribs in butcher's paper it was fine. Until I grabbed them to unfoil... seems all the "liquid" dropped onto the bottom and caused a grease fire. Which in turn set the remaining wrapped ribs on fire.. Paper ash is now fly'n in the air, arm hairs are on fire and my neighbor is asking what smells so good. What did I learn from this lesson.. I bought gloves that can stand 500* plus and a pair of the black rubber insulated gloves that I saw posted on here. Seems that no matter how far in advance I try to plan, I will mess something up. Ahhh the joy of smoking

07-22-2011, 12:29 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I dunno, I prefer more of a 47/53 ratio of salt/pepper, but I agree that's all it really needs. Garlic and cayenne won't hurt either. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-22-2011, 12:33 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Cayenne never hurts...much. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-22-2011, 01:38 PM	#11
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Sorry I was too complicated..... __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

07-22-2011, 01:50 PM	#12
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY Downloads: 0 Uploads: 0	salt/pepper been doing it that way in Texas for 200 years!

07-22-2011, 03:23 PM	#14
stuworld Is lookin for wood to cook with. Join Date: 02-05-11 Location: Parkland, FL Downloads: 0 Uploads: 0	1 rib/person??? What beast do you source your from? __________________ Large BGE \| Super Fast Green Thermapen \| Stoker

07-23-2011, 05:11 AM	#15
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	Keep it simple with beef ribs. Light sprinkle of Montreal Steak or just salt, pepper and a little garlic powder. 5 hours at 225. Spritz with water every hour. Ribs will be moist and tender but not fall off/mush. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

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