Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 11-08-2009, 03:18 PM   #1
Full Fledged Farker
Join Date: 07-30-09
Location: Alexandria, LA
Default Beef rib question

How do you get more flavor into the ribs?

Cooked some beef ribs for the first time at the camp yesterday along with a brisket and bone in shoulder roast (no camera, no pics-so it didn't happen). Smoked on the offset and did the ribs @ 200 for 2.5-1.5-.75 and they were fairly tender. I used Steve Raichlen's Lone Star Steak rub on everything and the brisket and roast were great, but the ribs didn't have much flavor once you got past the outside. I rubbed everything about 2 hours before I put it on.
Jet2 is offline   Reply With Quote

Old 11-08-2009, 03:28 PM   #2
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba's Avatar
Join Date: 05-03-07
Location: New Baltimore, Mi.

Thats like asking how to get more flavor inside a steak. Should be able to hold it's own.

Next time, just let em go till the meat looks like its gonna fall off the bones.
Lots of smokey flavor!
Attached Images
File Type: jpg cooking photos 005.jpg (100.0 KB, 72 views)
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote

Old 11-08-2009, 03:56 PM   #3
Full Fledged Farker
Join Date: 07-30-09
Location: Alexandria, LA

Had pretty good pullback on the bones, but probably rushed it-people were starving and I pulled everything together-guess I should have left the ribs on.
Jet2 is offline   Reply With Quote

Old 11-09-2009, 09:38 AM   #4
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN

I did my very first rack of beef ribs just a few weeks ago (neighbor cashed in a favor and said all they had was beef ribs at the store so we went with it).

I thought they turned out great, but I did make it a point to slather them up pretty well with some modified BBQ sauce.

Did you remove the membrane from the ribs?

I suspect you could always marinate them overnight.
Life's a party with a Backwoods Party!
TN_BBQ is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
beef rib question backwoods Q-talk 8 11-14-2010 07:32 AM
Beef Short Rib Question SpammyQ Q-talk 6 02-13-2009 05:29 PM
beef rib question...there must be a better way ibait2fish Q-talk 0 07-10-2008 12:11 PM
Beef Rib Question thunter Q-talk 7 02-17-2008 12:12 PM
Beef Rib Question Elkhound Q-talk 14 05-12-2005 11:05 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 04:26 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.