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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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06-15-2012, 11:16 AM | #1 |
Found some matches.
Join Date: 05-21-12
Location: Foley, AL
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Beef Ribs ?
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?????? |
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01-08-2013, 03:15 PM | #3 | |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Quote:
I guess I can give them to the bassets.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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01-08-2013, 05:07 PM | #4 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-08-2013, 05:17 PM | #5 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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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.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-08-2013, 06:16 PM | #6 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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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
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-08-2013, 06:59 PM | #7 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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*.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-08-2013, 07:13 PM | #8 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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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.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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01-08-2013, 08:02 PM | #9 |
Full Fledged Farker
Join Date: 01-18-12
Location: Rancho Cordova, Ca
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I have had ok luck with beef ribs from wally world, but just NOT enough meat on them.
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01-08-2013, 08:54 PM | #10 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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No meat, just bones. There are exceptions.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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01-08-2013, 10:22 PM | #11 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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01-08-2013, 10:25 PM | #12 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Mmm, Dino bones.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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01-08-2013, 10:36 PM | #13 |
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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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.
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01-09-2013, 07:12 AM | #14 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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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 |
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01-09-2013, 08:35 AM | #15 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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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.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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