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JoeB
07-06-2010, 03:49 PM
I did a search for this but couldn't find what I was looking for. I just bought three packs of beef ribs from Acme (the local butcher only has short ribs, wanted the dino bones). In past threads I've looked at they take longer than spare ribs, but the beef ribs I got are all individual ribs, not in a rack, so they will not take as long as a full rack of spares. I know that with smoking they are done when they are done, but has anyone smoked them when they are all separated and if so, how long did it take (and at what temp did you do them)? I'm trying to coordinate dinner with my Dad getting home from work, so any advice is appreciated.

antoant
07-06-2010, 03:56 PM
If I was you I would allow 8 hours for the cook and if they are done in 5 or 6 or even 4 I would cooler then .

JoeB
07-06-2010, 05:55 PM
If I was you I would allow 8 hours for the cook and if they are done in 5 or 6 or even 4 I would cooler then .

It's really going to take that long? The packs are 1.78lb, 2lb, and 2.3lbs total respectively, with three to four ribs in each pack. Averaging them together, I figure it's about 1/2-3/4 a pound per rib. I was thinking more along the lines of 4 hours, but I'm new to this so I am not sure.

LMAJ
07-06-2010, 07:40 PM
I would give it 6 - then you have plenty of cooler time if they get done quicker then you think. You need to break down that connective tissue - that's not something you can rush. I am sure someone with beef rib experience will chime in here soon.

Smokin' D
07-06-2010, 08:01 PM
Just did some full rack of Dino bones and full size short ribs. On the drum at 250*. 3 1/2 hours and then foiled for 45 minutes. Not fall of the bone by any means, just a nice chew. Beef ribs should have more pull to them than pork ribs IMHO and these were quite nice. Cook the ones you have for three hours and then take a bite. If they need a bit more time wrap in foil for 30 minutes or so and see what the difference is. Bet they will be just right or close to it.

JoeB
07-06-2010, 09:27 PM
Just did some full rack of Dino bones and full size short ribs. On the drum at 250*. 3 1/2 hours and then foiled for 45 minutes. Not fall of the bone by any means, just a nice chew. Beef ribs should have more pull to them than pork ribs IMHO and these were quite nice. Cook the ones you have for three hours and then take a bite. If they need a bit more time wrap in foil for 30 minutes or so and see what the difference is. Bet they will be just right or close to it.

Thanks for the advice Smokin' D. The ribs don't have a whole lot of meat on them either, so I'll try out what you suggested and see how it turns out. Pron will be posted.

LMAJ: I think that may overcook them, but I'll just keep cooking them until they are done and see how long it takes.

K-Barbecue
07-07-2010, 12:03 AM
I've always smoked them just like I was doin baby backs and they always come out great.

swamprb
07-07-2010, 12:23 AM
Foil is your friend!

I got a bunch of Center cut Beef Back Ribs @-2.5-3lbs and the instructions on the package say to cook at 350* in a foil covered baking dish for 2-2.5 hours.

....so I fired up the BGE to 275* and did a smoke job on them for 2 hours, wrapped them in foil for an hour (note to self: add some braising liquid next time) then kind of crispied them on the grill.

http://i163.photobucket.com/albums/t310/swamprb/IMG_2085.jpg

http://i163.photobucket.com/albums/t310/swamprb/IMG_2089.jpg

Apart from the shiners and the rub (Slabs) they turned out OK-nothing to write home about, but everyone else loved them.

I've cooked them direct for what seemed like forever and was never really impressed with the outcome.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_0607.jpg

I'd much rather do short ribs if I'm doing beef bones.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_0697.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_0700.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_0698.jpg

JoeB
07-07-2010, 02:52 PM
K-Barbecue: thanks for the tip.

Swamprb: Those beef ribs look really good, I'd eat those! Short ribs are next on my list after beef ribs, so I'll compare the two and see which one I like better. Thanks for the advice.

early mornin' smokin'
07-07-2010, 03:13 PM
short ribs, my favorite!! Smoke for 2hrs at 300, into a preheated pan of boiled down rootbeer, back on the smoker for another hour, pull em out, back on the smoker for sauce and such, 4 hrs total, melt in your mouth good

FattyMac
07-07-2010, 03:24 PM
The local megamart will put beef ribs on sale at 30% off as they get close to the best before date. I usually pick some up when I see that discount sticker and throw them in the freezer. As result I end up with pieces with 1 to 3 ribs and varying amounts of meat on the bones.

What I've been doing with some success is the 3-2-1 method, in the smoke at 225 for about 3 hours, two hours wrapped with liquid added and about an hour back in the smoke with some sauce.

I did some beef ribs for Canada day:
http://lh6.ggpht.com/_y9ZgCZQcE5A/TC0hJDyQX8I/AAAAAAAAAyQ/PmPRK7wIypE/s800/IMGP3693.JPG

After the three hours I threw them in the pan with some spicy sprite. They were probably the best beef ribs I have made this year.

Spicy sprite is the leftover sprite that I soaked my cut and cleaned jalapenos (for ABTs) in overnight. I have also used beef broth, undiluted consume out of a can and apple juice.

Best of luck and I look forward to some Pr0n! :thumb:

FattyMac
07-07-2010, 03:26 PM
I should also mention that I remove the membrane off the back and trim out any really big pockets of fat.

Just the big ones mind you, not all or it, as fat is flavor. Any big pockets that would give you a mouthful of fat.

kickassbbq
07-07-2010, 03:32 PM
PARTY!! I get mine at Restaurant Depot.
http://kickassbbq.com/shortribs3.JPG