SmokinJoe70
Well-known member
Has anyone used the 321 method to cook beef ribs and the ribs are done before the time? I have kept the fire around 225 to 240 degrees. any help?
beef ribs 321 method
- Thread starter SmokinJoe70
- Start date
boogiesnap
Babbling Farker
i've never foiled beef ribs. at those temps though, figure about 6 hours out of foil.
are you currently behind or ahead of schedule?
how long have they been on?
are you currently behind or ahead of schedule?
how long have they been on?
thillin
somebody shut me the fark up.
Beef ribs take forever. Not sure if it's enough time at those temps.
SmokinJoe70
Well-known member
I am at about 41/2 to 5hrs and i did the bend test and they are at that point.
bigabyte
somebody shut me the fark up.
Beef ribs are like brisket, they have wildly varying times until they are done. I am not sure you could time them, even with foil. Then again, I could be wrong. It's not like I've actually tried it. Still though, I would expect some variance in time, probably significant.
smokinQ2
Knows what a fatty is.
SmokinJoe, I tried Short ribs last weekend and wish I had Bigabyte's advice. I cooked mine for 5.5 hours and they easily needed 7 to 7.5 hours. I finished them off in the oven for another 2 hours at 250 and they were just right.
E
El Lobo
Guest
Wise words once again. Weight for weight I find beef ribs all over the place compared to swine. No idea why, they just need more TLC.
bmanMA
is one Smokin' Farker
yeah bend test... interesting. Does that apply for beef ribs? I have done short ribs and I go more for the probe test like I do a brisky.
parrdist
Full Fledged Farker
Did some short ribs today, 6 hours, probed tender. Wife and MIL said they were great, who I'm I to disagree.
boogiesnap
Babbling Farker
this is definately true, BUT, just like brisket you can strong-arm them with some high heat.
@ 325-350 on the WSM they will be tender, rendered, and crusty on the outside in 3 hours.
