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fullback3233
07-12-2011, 04:23 PM
Never smoked beef ribs need good recipe for smoking them. Going to let some muslim convenience store owners taste them with hopes of them selling my bbq in their stores. Important to me to get help getting a bbq concession trailer

deguerre
07-12-2011, 04:27 PM
Ask them first if it's OK to cook them in something that's had pork in it.

landarc
07-12-2011, 04:31 PM
To my knowledge, there are no spice limitations under normal cooking techniques. I would suggest doing what you do best and let it fly. It has been my experience that going with the tried and true is the best way to proceed.

fullback3233
07-12-2011, 04:55 PM
So cook like pork ribs but use beef type rub. Any change in finishing sauce for beef ribs?

Ron_L
07-12-2011, 05:53 PM
Any rub that you would use for brisket would be good on beef ribs. I use Plowboys Bovine Bold or Montreal Steak Seasoning. I generally don't sauce beef ribs, but I think a bolder sauce with a little heat and not too sweet would be good.

landarc
07-12-2011, 06:02 PM
Pretty much I cook just like ribs (I am a no foil guy) and if I sauce, I treat it just like brisket that I would sauce.

ZBucket
07-12-2011, 06:43 PM
Same as pork just takes longer

Gore
07-12-2011, 06:45 PM
^^^ I was going to say that. Might change your spices, but I do mine like pork ribs, but I add about 1-2 hours. My beef ribs are pretty meaty though.

bam
07-12-2011, 06:50 PM
Ask them first if it's OK to cook them in something that's had pork in it.

This may be a problem. What type of beef ribs do you plan on cooking?

Westexbbq
07-13-2011, 11:25 AM
There is the old saying about beef ribs being "brisket on a stick".
I use a little worshey and rub with my favorite brisket blend and then cook at 250 or so for at least 5 or 6 hours, then wrap in foil for an hour or so as it does take longer for beefers than for pork spares.

shares
07-13-2011, 11:42 AM
Cook them at about 300 for 4 hours - works like a charm, don't worry about how they start looking like meteorites - that's proves the magic is happening.

I like to use a salt/pepper Santa Maria style rub - or something more herbly like Carls Prime Rib or Montreal. Keep your sauce on the savory side.

You'll want to keep all the ribs you make for yourself.

gtr
07-13-2011, 11:44 AM
Sea salt and cracked black pepper will never do you wrong on beef!

bigabyte
07-13-2011, 02:14 PM
I agree with what has been said. Season it like you would a brisket, and cook it like you would a brisket, until it is tender. It takes longer than you think, pretty much every time.