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Yakfishingfool
09-17-2008, 02:29 PM
OK guys, going to do some beef ribs, do you do the 3-2-1 method or, because it is beef, you cook for shorter period? Do you still foil? need some recommendations. Scott

PS, rubs, sauces, etc I got, just info on cooking. Scott

itschris
09-17-2008, 03:34 PM
I've done about a dozen or so racks of beef ribs and everytime I get fancy, I wish I would have just kept it simple. A little salt, pepper, garlic, and onion powder is all you need. Usually what i've doing lately is smoking them for about 3 hours and then foiling them for about another hour. You don't want the meat to be too shreddable, you still want be able to pull it off in chunk... but a chunk that is just stupid tender.

Sometimes when I'm cooking them along with baby backs, I just foil them at the same time as the bb's, but I pull them when I put the bbs back in the smoke and I just let them sit in the foil until bb's are done. I've had good results that way as well.

Either way, or regardless of what you do, it's gonna taste great. It's only the consistency that you have to work on to get to your liking.

Porky
09-17-2008, 03:35 PM
Scott-

Beef ribs take a little longer 4-2-1 especially if you get the ribs with a big slab of meat on them from Restaurant Depot, the short ribs with less meat would probably go 3-2-1. I did some a while ago in my BWS Party, and after 4 hours I put them into a half pan with beer and covered w/foil for 2 hours. I loved them, moist and tender and delish.

Yakfishingfool
09-17-2008, 03:37 PM
OK, good info, maybe a bit longer, and yes, KISS. Anybody else with a recommendation? Scott

SoEzzy
09-17-2008, 03:45 PM
If I was going to foil I'd look at a longer time rather than a shorter time, I don't use foil but I'd guess at 4:2:1 or even 4:2:1.5 if you want them tender.

I do cook them without foil, but I just cook them till the meat has shrunk down the bones at least an inch, and more often than not about and inch and a quarter. This is normally somewhere between 7 and 8 hours at about 235 F on the grate, if you increase the temperature you might knock 30 minutes off this or if you're down at 225 F at the grate add another 30 minutes.

I also spritz them every 20 minutes once past the 3 hour mark, with an apple juice (50%), oil (15%), cider vinegar (25%) and Worcestershire sauce (10%) mix.

YMMV.

tommykendall
09-17-2008, 03:50 PM
Most of the beef ribs out here cook up a lot faster than spares because the farking (yes - farking) purveyors divet out just about every scrap of meat they can from them. I think the international markets buy that chit up and marinade them as asada, bulgogi (that korean stuff), etc. After they get through with them they might as well sell the farking things a dog bones because for the most part they ain't worth anything else. Do I sound pissed? :wink:

Yakfishingfool
09-17-2008, 03:53 PM
Nah, these are fairly thick, figure bones are a solid 4-5 inches long, bigger than short ribs and shorter than dino's. Kind of surprised a longer cook is needed. Scott

Westexbbq
09-17-2008, 04:04 PM
Scott,

Had a lot of fun with these a few months ago, basics.

http://www.bbq-brethren.com/forum/showthread.php?t=46815

barbefunkoramaque
09-17-2008, 04:10 PM
well as a Texan I would have to say I would prefer the Gonzales Method. Beef ribs take smoke better because they have larger pores.

KISSANS method Keep it simple stoopid and no sugar. Salt and pepper and one or two more spices is best. Do Not foil. Get that fat all crackly and crunchy instead.

Unlike on Pork I actually suggest RUBBING the ribs with rub. The pores won't clog like Pork will. Like your rubbing your wife's feet.

Smoke in a metal pan you don;t care about at 275 - 330. Glass will work but foil pan don't crisp like metal or glass. Turn often to crisp up those sides. check for tenderness to determine doneness.

Hot and fast is the preferred method in Texas for those in the "know" namely Muellers, Taylor Cafe, Kreuz, Smittys, Mikeska, Meyer's Elgin. etc etc. If your concerned about smoke content being in the pan like that don.t be... if you still are... beef ribs hot and fast will be tender... but you can crank up the smoke more and they won;t get bitter like pork will.

Papa Hogg
09-17-2008, 04:30 PM
I agree keep it simple...I like a little Lowry's with some cayenne added to it. Sprinkle with some worcestershire then the lowry's mix & into the smoker for 7 - 8 hours at about 235*. DO NOT FOIL...I REPEAT DO NOT FOIL! Then Enjoy!

barbefunkoramaque
09-17-2008, 05:23 PM
see thats good too. I love lawrys... better yet, make a wett rub, not a paste, but a wett rubb out of worchestershire and the above ingredients to the thickness of latex paint and paint it on. the vinegar in the WS opens the pores even more.

Brewmaster
09-17-2008, 09:14 PM
I never have foiled beef ribs. Just some salt and pepper and cook for 4-5 hours depending on cooking temp.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_2002.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_2015.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_2021.jpg

Cheers,
Nate

Yakfishingfool
09-17-2008, 09:20 PM
damn those look good. Wish mine were that large!

barbefunkoramaque
09-17-2008, 09:36 PM
I stand accused... Of loving the ribs too much. Those musta smoked as long as one of Issac Hayes' introductions.

RichardF
09-17-2008, 09:40 PM
I agree keep it simple...I like a little Lowry's with some cayenne added to it. Sprinkle with some worcestershire then the lowry's mix & into the smoker for 7 - 8 hours at about 235*. DO NOT FOIL...I REPEAT DO NOT FOIL! Then Enjoy!

Foil... We don't need no stinkin' foil...

damn those look good.

Ain't that the truth

Wish mine were that large!

Yak - You having bone envy or is it the meat:shock:

barbefunkoramaque
09-18-2008, 09:17 AM
My son will give a lecture on why BrewMasters ribs are so good

http://www.youtube.com/watch?v=6Gt7gWRG36s

Pitbull
09-18-2008, 01:37 PM
I never have foiled beef ribs. Just some salt and pepper and cook for 4-5 hours depending on cooking temp.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_2002.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_2015.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_2021.jpg

Cheers,
Nate


Those look great. Where in the world did you find beef ribs with that much meat on them?

Papa Hogg
09-18-2008, 01:42 PM
Those look great. Where in the world did you find beef ribs with that much meat on them?

They look like the ones I get from Restaurant Depot...

Brewmaster
09-18-2008, 02:14 PM
They look like the ones I get from Restaurant Depot...

Good eye

Yakfishingfool
09-18-2008, 02:50 PM
I'm ashamed to say both!!!

BBQ_MAFIA
09-18-2008, 05:06 PM
I just remembered that I have a rack or two of beef ribs in the freezer.
I guess I now have something to cook this weekend.