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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-12-2008, 09:31 PM
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#1 |
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is one Smokin' Farker
Join Date: 12-27-07
Location: Blue Springs, MO
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Beef Ribs
OK so my sister-in-law wants me to cook ribs for her Birthday because she got some on sale...I thought Ut Oh, wonder what she bought..Probably spares...
Well she brings them over tonight and they are BEEF Ribs...Never in my life have I cooks beef ribs... How? They just like BBB Ribs in the cryo-vac, but they are BEEF.. How long do I cook these things? What temp 250??? Thanks...
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Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B] |
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07-12-2008, 09:48 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thirdeye has great info on smoking beef ribs on his blog under beef in the recipe section
http://playingwithfireandsmoke.blogspot.com/
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-12-2008, 10:29 PM
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#3 |
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is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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Salt, pepper, lots of smoke @ 250 then pull 'em when the bones start to fell loose in the meat
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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07-12-2008, 10:37 PM
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#4 |
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On the road to being a farker
 
Join Date: 04-05-08
Location: Aurora, IL
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I do mine the same as spares and the turn out great. When the meat shrinks and shows the bone a 1/4" or so and pulls apart easy they are done.
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Viking cabinet smoker Big Green Egg Medium 22.5 kettle w/rotisserie 18.5 kettle Genesis gasser smokey joe |
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