Tips for smoking lean beef ribs

[stiggia]

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]

I heard lean beef is good for making jerky.

 

[jermoQ]

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]

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]

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

 

[Ol Skul '66]

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.