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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-19-2013, 08:46 AM
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#1 |
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Got Wood.
Join Date: 01-20-13
Location: Brookside, NJ
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Smoking Beef Ribs- A little help
Looking to try smoking some beef ribs soon; never done this before and just looking for any pointers you guys/gals may have. Any recommendations for marinade vs. dry rubs or any help on what is the best way to know when they are ready to come of?
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WSM 18.5#, Weber Kettle, Weber Summit S670 & Lynx L36PSR. Maverick ET733. |
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04-19-2013, 09:02 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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What rubs do you have. I cook at 225-250 and take off when I can see bone They will take longer than pork ribs You can wrap in foil and add a little beer to it for an hour or so
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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04-19-2013, 09:05 AM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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S&P, Montreal Steak Seasoning or any beef rub. I really like Plowboys Bovine Bold.
As far as foil, that's up to you. I foil mine once the bark gets to the color I like. I treat beef ribs like brisket on a stick :) I cook until the meat is probe tender.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-19-2013, 10:23 AM
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#5 |
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somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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^^^^^^^^^^^
Exactly what he says!
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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!" |
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04-19-2013, 10:49 AM
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#6 |
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Full Fledged Farker
Join Date: 03-28-13
Location: NorCal
Name/Nickname : RemoGaggi
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A little salt, ground pepper, and a pinch of cayenne will do great as a rub. If you have time, put the rub on (sparingly with the salt), and let it "dry brine" in the fridge for a couple hours. Then smoke at 225-250 for 4-5 hours. I don't foil mine. If you want to put a little sauce on yours, brush the sauce on at the 4hr mark and let it cook in.
Alternatively, if you get your hands on some Obie-que "Smooth Move" rub, that works great on Beef Ribs. The thought of some beef ribs is making me hungry right now! |
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04-19-2013, 11:12 AM
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#7 |
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is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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04-19-2013, 11:24 AM
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#8 |
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Full Fledged Farker
Join Date: 03-28-13
Location: NorCal
Name/Nickname : RemoGaggi
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Luke,
All I can say is Wow...... |
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04-19-2013, 11:32 AM
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#9 |
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Got Wood.
Join Date: 11-20-12
Location: Sacramento, CA
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Good night'a livin' Those are some beautiful ribs!
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04-19-2013, 11:43 AM
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#10 |
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Full Fledged Farker
Join Date: 01-31-11
Location: Jasper, Alabama
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4 hours in the smoke 2 hours in foil @ around 225 the entire time.
Here they are before foil.
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Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan) |
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04-19-2013, 11:55 AM
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#12 |
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Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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04-19-2013, 01:46 PM
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#13 | ||
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is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
Quote:
I cook mine the same way, but they don't always turn out as well as John's do.  |
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