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Old 02-01-2014, 02:23 PM   #1
Jeffm827i
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Default Beef Ribs

So I am doing Baby Backs and going to try some Beef Ribs fir the fight tonight. I have not done Beef ribs so looking for any suggestions as well as cook time. I am wide open to try anything. I plan on doing the ribs with membrane on HF until the Pig juice rises to the top.
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Old 02-01-2014, 02:59 PM   #2
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I only did them a few times last year, so please take my advise loosely. I put a nice rub on, which was mainly salt/pepper/garlic powder (it's just a personal preference). I definitely took the membrane off, since it is much much thicker than a pork rib membrane. If you wanna leave it on, that's your call. I used the 3-2-1 method (ish) @ 225-250 degrees. Roughly after 5 hours (again, ish) they were done. Rested em a bit, then showed no mercy! Very tender, juicy, delicious.
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Old 02-01-2014, 03:35 PM   #3
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Sounds like you are doing beef backs. Use whatever you like on brisket for rub. I like S&P or SPOG on beef ribs (generous amounts). For backs, I have found the best way to check for doneness is to probe with a toothpick for tenderness. There isn't a lot of meat to fee around in, so be careful. They can go from underdone to over quickly.
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Old 02-01-2014, 04:35 PM   #4
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Beef ribs are my fav thing to eat and smoke these days. There is more natural beef flavor in a rib than anything imho. 64 nailed it. 3-2-1 is much more applicable to beef ribs than pork. They can also handle higher heat as well - 325 or even hotter if you want to sear em off. Last week I dusted mine with Cavender's Greek and some extra fresh cracked black pepper. When you probe for doneness make sure to to test the meat 1 or 2 ribs in from each side. Mine last week were perfection on one end and a bit chewy on the other. Good luck!
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Old 02-01-2014, 10:15 PM   #5
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Beef ribs came out pretty good. Not bad for the first time.
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Old 02-01-2014, 10:17 PM   #6
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Looks great!
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Old 02-01-2014, 10:21 PM   #7
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I always like getting the big Dino bones
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Old 02-01-2014, 10:29 PM   #8
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Beef ribs are the King of all ribs, nice looking bones.
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Old 02-02-2014, 09:34 AM   #9
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Very nice.
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Old 02-02-2014, 03:13 PM   #10
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I've got some on the kettle right now, hoping they turn out half that good! I've only tried me once off an electric smoker
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Old 02-02-2014, 03:17 PM   #11
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Nice lookin' ribs....
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Old 02-02-2014, 03:40 PM   #12
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Looks really good!
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Old 02-02-2014, 03:45 PM   #13
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Nice. Those look terrific.
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Old 02-02-2014, 03:57 PM   #14
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I've done hundreds of racks of pork ribs but have never tried beef, this post may have just pushed me that way on my next session. Those look great!
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Old 02-02-2014, 05:42 PM   #15
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I've always done my beef ribs (dinosaur bones) with a 4-1-0.25 timing at 250 degrees. Always remove the tough membrane before cooking. As far as rub I use a Santa Maria style rub that I also use on beef tri-tip. Love beef ribs!!
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