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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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Old 10-26-2010, 09:15 PM   #1
energyzer
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Default Beef Back Ribs

Can anyone direct me toward a good beef rib "how too" thread? I have searched around and gather that I want to smoke at 200-225 using the 3-2-1 method? Also, is there a membrane that I need to cut off the bone side of the rack?
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Old 10-26-2010, 09:20 PM   #2
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Here is a link to my blog... http://smoke-n-brew.blogspot.com/201...spareribs.html
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Old 10-26-2010, 09:28 PM   #3
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Hope this helps.....http://www.bbq-brethren.com/forum/sh...ight=beef+ribs
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Old 10-27-2010, 01:38 AM   #4
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Thanks for all the comments, they all help. I should add that I will be using a UDS for this cook.
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Old 10-27-2010, 06:31 AM   #5
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Quote:
Originally Posted by energyzer View Post
Thanks for all the comments, they all help. I should add that I will be using a UDS for this cook.
Take a look at the link that bull posted. If you are looking for a 3-2-1 type cook, try the Adam Perry Lang beef rib recipe in my post.
Since you are using a drum, this would be a good one to try.
Definitely remove the membrane.
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Old 10-27-2010, 07:46 AM   #6
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I cook em very similarly to the way I cook pork ribs (remove membrane, season n smoke)

With beef ribs (n brisket), i usually go with less sugar and more chilli powder.
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Old 10-27-2010, 10:07 AM   #7
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i've had excellent results with this simple recipe:
brush on some wooster
dust with rub, onion powder, salt, and pepper
fire up smoker to 325*
add some cherry and hickory wood
cook for about 3 hours
sauce if you choose
pull em off when they look like this
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Old 10-27-2010, 11:50 AM   #8
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Here's what I did a couple weeks ago and they were AWESOME!

-Smoker set between 225* to 260* with a couple chunks of hickory (I had quite a bit of temp bounce that day)
-Ribs rubbed down with Plowboy's Yardbird a few minutes before they went on the UDS (no membrane removal or trimming)
-Left them alone in the UDS for about 6 hours. No foil.
-Brushed them with Gates BBQ sauce during the last 10 minutes

Dead simple and really very tasty and tender!
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Old 10-30-2010, 01:40 AM   #9
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Quote:
Originally Posted by misterrachel View Post
Here's what I did a couple weeks ago and they were AWESOME!

-Smoker set between 225* to 260* with a couple chunks of hickory (I had quite a bit of temp bounce that day)
-Ribs rubbed down with Plowboy's Yardbird a few minutes before they went on the UDS (no membrane removal or trimming)
-Left them alone in the UDS for about 6 hours. No foil.
-Brushed them with Gates BBQ sauce during the last 10 minutes

Dead simple and really very tasty and tender!
I wish I could get Yard bird here. The closest place I can get it is 2 hours away. I could order it, but the shipping is crazy everywhere.
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Old 10-30-2010, 03:08 AM   #10
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Quote:
Originally Posted by boogiesnap View Post
i've had excellent results with this simple recipe:
brush on some wooster
dust with rub, onion powder, salt, and pepper
fire up smoker to 325*
add some cherry and hickory wood
cook for about 3 hours
sauce if you choose
pull em off when they look like this
Now that's a beautiful looking rib. I cook @ 225 for 4 hrs until tender, with your rub of choice.
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