View Full Version : Beef Rib Cook Help...

09-02-2017, 05:40 PM
I'm smoking some of those big beef ribs tomorrow and need some help, as I've only done pork ribs. Do you cook them the same or is there a different procedure?

09-02-2017, 06:01 PM
Beef ribs have little in common with pork ribs, but they have much more flavor, meat, fat, and connective tissue.

For smoked beef ribs there are two types of beef ribs available to the consumer; Beef Short Ribs and Beef Back Ribs.

1) Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs and they can take as long as 8 hours before they are done.

2) Back ribs are usually cut from the ends of a prime rib roast, a very desirable and an expensive cut. There is a lot of tasty meat between the bones. Back ribs can are usually sold in slabs of 8 or more bones which can be up to 8" long. Depending on how much meat is on them and the thickness of the bones, they can be finished in as little as three hours. These have much less meat, but they are big on flavor.

Beef short ribs have more meat than beef back ribs.

Remove the fat and the very tough silverskin from the top of the short ribs. You can leave the membrane intact on the back side of the bones. They help to hold the meat on the bone when it is done.

Salt and pepper the meat in advance, up to 24 hours if possible. Lightly coat the meat with vegetable oil so the oil soluble spices in the rub will stick a bit.

I prefer to leave the slabs whole, but many people cut slabs into individual bones or double bones. The whole slab takes longer to cook, but they also have more flavor. This will also expose more surface to heat to tenderize and develop browning via the Maillard reaction. Inevitably some bones in a package have little meat and lot of fat. Trim them anyhow and cook them.

I Setup my cooker at 250F. and put the ribs on, bone side down

09-02-2017, 06:07 PM
If they are a plate of short ribs, cook 'em like a brisket.
They like smoke and a S&P rub.
Cook till probe tender

I call them brisket on a stick

09-02-2017, 06:26 PM
Honestly, don't even know what they're called. I just saw these big ribs and saw they were labeled beef ribs. Do you 3-2-1 them, foil and all or straight cook or what?

09-02-2017, 07:12 PM
Honestly, don't even know what they're called. I just saw these big ribs and saw they were labeled beef ribs. Do you 3-2-1 them, foil and all or straight cook or what?3-2-1 not no but heck No!

I cook them at 275, Beef Short Ribs naked they usually take 5 to 6 hours give or take at that temp, cook until probe tender, like said above you cook them just like a Brisket.

Tonights cook.


Big George's BBQ
09-02-2017, 07:33 PM
Check out cooks by Silverfinger He is a master of beef ribs

09-02-2017, 07:49 PM
Yep - brisket on a stick. I cook them like brisket. Trim pretty aggressively and get rid of the silverskin.

09-02-2017, 07:58 PM
Yep - brisket on a stick.


09-02-2017, 08:17 PM
Definitely brisket on a stick.


09-02-2017, 08:31 PM
Oh MAN! That looks great! Is that amount of pullback on the bones typical?

09-02-2017, 08:40 PM
Oh MAN! That looks great! Is that amount of pullback on the bones typical?

Yes. The meat on my picture covered the entire bone originally.

09-02-2017, 09:49 PM
Beef ribs cook faster for me than pork ribs. I smoked some chuck short ribs yesterday and it only took about 2 hours and 45 minutes at 275 F. I light my charcoal and apply the rub to the ribs while the smoker comes up to temp. I don't ever rub the meat in advance.

I took two small bites.


Haole Pete
09-02-2017, 09:52 PM
My last bunch of beef ribs not NEARLY that meaty :mmph:

(And yes, this is pic was taken before I started eating... :wink:)

09-02-2017, 09:59 PM
Back or short:plate ribs make difference I prefer short ribs uncut but back are good. I go for savory profile

09-02-2017, 10:10 PM
I cook untrimmed pork spareribs, so for me short ribs cook the same. Start the grill, establish your temp, remove the membrane, rub, and cook undisturbed until a toothpick goes in and out with ease.

09-02-2017, 11:09 PM
The back ribs I get here, I remove the back membrane then score the heck out of the back side the help with the sinew , cook them at the house temp of 250, I almost always foil , so around 2 to 3 hrs in check your colour, then in a foil pack for up to 3 hrs - foil pack has water and some rub. When they are soft pull them and cut them up. Sauce at that time or not.

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