Beef Ribs ?

[LADawg]

I come asking for HELP……. I have never cooked and Beef Ribs. I'm not talking about Beef Short Ribs, rather Beef Back Ribs. This week Publix had them on sale and for the price I thought I would give a try at cooking some of 'em. The package I bought are trimmed up nice, but do have some fat so I know that I need to keep this for flavor.
I think I will make a rub using about 2 Teaspoons Paprika, 1/2 Teaspoon each Onion Powder, Garlic Powder, Black Pepper, and Salt. Rub them down good with this and put them on my WSM at about 250° for 5 to 6 hours. I will use a rib rack when cooking them.
My question is what changes should I make to the rub, and is this about the correct cooking temperature and time??????

[Pitmaster T]

I GOT SCREWED by WALMART Beef Ribs - Pitmaster T's Half Assed BBQ Series - YouTube

I GOT SCREWED by WALMART Beef Ribs - Pitmaster T's Half Assed BBQ Series - YouTube

[JP7794]

Originally Posted by Pitmaster T

I GOT SCREWED by WALMART Beef Ribs - Pitmaster T's Half Assed BBQ Series - YouTube

Found this video as I was searching for a recipe on beef ribs that I bought from, that's right, Walmart!

I guess I can give them to the bassets.

[Boshizzle]

If you are lucky, you might get enough for one person out of them. If you cook them right, they are tasty just not much there but bones. Your dog will love you.

[Offthehook]

Reading your original post, 5-6 hours is gonna be way too long. They cook faster than pork. I always have good intentions making beef ribs but I usually regret the end product.

[BobM]

I have tried beef plate (short) ribs before and was not happy with how they came out. I bought a package of beef back ribs today, which I'm going to make tomorrow or Thursday.

I hope I do better with these.

Bob

[Boshizzle]

Here is how I cook beef ribs and they always turn out delicious. Two hours at about 290* then wrap for another two hours at 290*. I don't use anything in the foil when I wrap other than the ribs. Check tenderness, and remove from cooker when perfectly tender. Four and a half hours maximum time at 290*.

[---k---]

I tried those Walmart beef ribs - once.

Last week, I decided to try beef ribs again and got these from Restaurant Depot:





Maybe a little too meaty. I smoked them for 6 hours @ ~250*. The were good. Steak on a stick. Texture was closer to steak than fall apart beef ribs. Luckily I got another package of them in the fridge to keep practicing on.

[Sway]

I have had ok luck with beef ribs from wally world, but just NOT enough meat on them.

[Carbon]

No meat, just bones. There are exceptions.

[Wampus]

I did beef back ribs from Wal Mart once.



ONCE.



I did them at 300 for 1.5 hours and they were done (earlier than I thought).

Since then, I go to Restaurant Depot and get the beef short ribs. BIG difference.








VS

[jazzybadger]

Mmm, Dino bones.

[Southstar Jeff]

Maybe a little too meaty. I smoked them for 6 hours @ ~250*. The were good. Steak on a stick. Texture was closer to steak than fall apart beef ribs. Luckily I got another package of them in the fridge to keep practicing on.[/QUOTE]

I love the plate / short ribs from RD. I think you'll like them better cooked a little hotter. (275-300). The fat renders a little better. Biggest mistake I made when first doing these was under cooking them. They should probe VERY tender when done.

[BigBlock]

I don't care for the back ribs not enough meat but the short ribs are another story
i do the 3-2-1 one them at 250 and they turn out amazing
steake on a stick for sure

[---k---]

Originally Posted by Southstar Jeff

I love the plate / short ribs from RD. I think you'll like them better cooked a little hotter. (275-300). The fat renders a little better. Biggest mistake I made when first doing these was under cooking them. They should probe VERY tender when done.

Yeah i agree. I was shooting for 275* to 300*, but it was in the 20* outside and just wasn't working. They did probe fairly easy, but some of the meat on top is pretty lean.