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porkingINpublic
05-12-2012, 09:48 PM
Growing up close to Memphis there wasn't much beef on the grill unless it was steak.... So in other words I have no clue how to cook beef ribs. I have a half rack in the fridge and I'm wanting to try out my simply marvelous peppered cow on it.... Any suggestions? Cook time? Temp? Etc?

Thanks

DMSinTexas
05-12-2012, 10:18 PM
I treat them just like pork spares. 3-2-1 at 250-275F. Might need to adjust to 3-3-1 depending upon size, etc. Make sure you get that membrane off.

Sway
05-12-2012, 10:19 PM
I just did some, temp was about 225-250? it took about 3hrs for the IT to hit 170.

http://www.supermotors.net/getfile/921296/original/100media$imag0550.jpg

Sway
05-12-2012, 10:25 PM
Just before I pulled them off.

http://www.supermotors.net/getfile/921299/original/100media$imag0560.jpg

criffaaa1
05-12-2012, 10:37 PM
love beef ribs, yours look great

criffaaa1
05-12-2012, 10:39 PM
oh and the legs,shoulder and peppers look great too

IamMadMan
05-12-2012, 10:41 PM
Yummmmmm..

Greg1911
05-12-2012, 10:44 PM
Doin some tomorrow with a turkey in the WSM. :thumb:

Moose
05-12-2012, 10:45 PM
Growing up close to Memphis there wasn't much beef on the grill unless it was steak.... So in other words I have no clue how to cook beef ribs. I have a half rack in the fridge and I'm wanting to try out my simply marvelous peppered cow on it.... Any suggestions? Cook time? Temp? Etc?

Thanks

I know it sounds simplistic, but just cook them till they're done.

Beef ribs typically have a lot of fat on them, so you want as much of it to render as possible. When it comes to ribs, temps aren't important - you're looking for considerable pull back from the bone, and if the rack is big enough, use the bend test.

These days, I do most of my smoking at 275, so I'd say at that temp, you'd be looking at about 4+ hours.

It also helps if you bring your meat close to room temp before you put it one, especially with those big bones. It will definitely cut down your cook time, not to mention the outer edges of the meat will be less dry.

Especially with beef ribs, no need to foil. Since this is your first time, keep it simple!

porkingINpublic
05-12-2012, 11:34 PM
Thanks guys! I'll use the kiss method... Keep it simple stupid!