Tips for smoking lean beef ribs

stiggia · 03-20-2019, 10:53 AM

Hello

Time ago a bought at the supermarket 4 pieces of beef ribs.
I had a misundestandig with the butcher and i got it of "piemontese" cow,
a famous italian breed that is famous for be super leen(i'm in italy).

I cooked a couple and put the others in the freezer.

They turned out decent but not super good.

I need some suggestion for smoking the other 2 pieces and ho to handle lean meats in general.

thanks

Stefano

EyeBurnEverything · 03-20-2019, 11:53 AM

I heard lean beef is good for making jerky.

jermoQ · 03-20-2019, 12:11 PM

I would smoke for a few hours, and then put in foil, with some liquid to finish. It might help to inject, and maybe use some squeeze butter or oil, on top when you wrap, so there is more fat and moisture to help keep it moist?

Smoking Piney · 03-20-2019, 07:06 PM

Smoke to the color you like, pan them with a shallow bath of beef broth and some butter.

Cover tightly and put them back on the cooker.

Let them steam to tenderness in the broth.

Save the broth as an au jus when you serve them.

Smoke on Badger Mountain · 03-20-2019, 10:12 PM

I would smoke them for an hour and a half or so then wrap in foil.

Ol Skul '66 · 03-21-2019, 06:52 PM

Quote:

Originally Posted by Smoke on Badger Mountain

I would smoke them for an hour and a half or so then wrap in foil.

I agree. I just did beef ribs and that is what I did and they came out fantastic.

03-20-2019, 10:53 AM	#1
stiggia Wandering around with a bag of matchlight, looking for a match. Join Date: 08-25-18 Location: COMO Name/Nickname : Stefano	Tips for smoking lean beef ribs Hello Time ago a bought at the supermarket 4 pieces of beef ribs. I had a misundestandig with the butcher and i got it of "piemontese" cow, a famous italian breed that is famous for be super leen(i'm in italy). I cooked a couple and put the others in the freezer. They turned out decent but not super good. I need some suggestion for smoking the other 2 pieces and ho to handle lean meats in general. thanks Stefano

03-20-2019, 11:53 AM	#2
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	I heard lean beef is good for making jerky. __________________ Timberline 1300, Rec Tec Controlled Pit Boss 820D, Weber Master touch, MES30, Fireboard Extreme

03-20-2019, 12:11 PM	#3
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	I would smoke for a few hours, and then put in foil, with some liquid to finish. It might help to inject, and maybe use some squeeze butter or oil, on top when you wrap, so there is more fat and moisture to help keep it moist? __________________ 9 out of 10 cannibals agree...vegetarians taste better!

03-20-2019, 07:06 PM	#4
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Smoke to the color you like, pan them with a shallow bath of beef broth and some butter. Cover tightly and put them back on the cooker. Let them steam to tenderness in the broth. Save the broth as an au jus when you serve them. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

03-20-2019, 10:12 PM	#5
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	I would smoke them for an hour and a half or so then wrap in foil. __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]