need help with beef ribs

fullback3233 · Jul 12, 2011

Never smoked beef ribs need good recipe for smoking them. Going to let some muslim convenience store owners taste them with hopes of them selling my bbq in their stores. Important to me to get help getting a bbq concession trailer

deguerre · Jul 12, 2011

Ask them first if it's OK to cook them in something that's had pork in it.

landarc · Jul 12, 2011

To my knowledge, there are no spice limitations under normal cooking techniques. I would suggest doing what you do best and let it fly. It has been my experience that going with the tried and true is the best way to proceed.

fullback3233 · Jul 12, 2011

cook like pork ribs

So cook like pork ribs but use beef type rub. Any change in finishing sauce for beef ribs?

Ron_L · Jul 12, 2011

Any rub that you would use for brisket would be good on beef ribs. I use Plowboys Bovine Bold or Montreal Steak Seasoning. I generally don't sauce beef ribs, but I think a bolder sauce with a little heat and not too sweet would be good.

landarc · Jul 12, 2011

Pretty much I cook just like ribs (I am a no foil guy) and if I sauce, I treat it just like brisket that I would sauce.

ZBucket · Jul 12, 2011

Same as pork just takes longer

Gore · Jul 12, 2011

^^^ I was going to say that. Might change your spices, but I do mine like pork ribs, but I add about 1-2 hours. My beef ribs are pretty meaty though.

bam · Jul 12, 2011

deguerre said:
Ask them first if it's OK to cook them in something that's had pork in it.

This may be a problem. What type of beef ribs do you plan on cooking?

Westexbbq · Jul 13, 2011

There is the old saying about beef ribs being "brisket on a stick".
I use a little worshey and rub with my favorite brisket blend and then cook at 250 or so for at least 5 or 6 hours, then wrap in foil for an hour or so as it does take longer for beefers than for pork spares.

shares · Jul 13, 2011

Cook them at about 300 for 4 hours - works like a charm, don't worry about how they start looking like meteorites - that's proves the magic is happening.

I like to use a salt/pepper Santa Maria style rub - or something more herbly like Carls Prime Rib or Montreal. Keep your sauce on the savory side.

You'll want to keep all the ribs you make for yourself.

gtr · Jul 13, 2011

Sea salt and cracked black pepper will never do you wrong on beef!

bigabyte · Jul 13, 2011

I agree with what has been said. Season it like you would a brisket, and cook it like you would a brisket, until it is tender. It takes longer than you think, pretty much every time.

need help with beef ribs

fullback3233

Guest

deguerre

somebody shut me the fark up.

landarc

somebody shut me the fark up.

fullback3233

Guest

Ron_L

Administrator

landarc

somebody shut me the fark up.

ZBucket

Knows what a fatty is.

Gore

Phizzy

bam

is Blowin Smoke!

Westexbbq

Quintessential Chatty Farker

shares

is one Smokin' Farker

gtr

somebody shut me the fark up.

bigabyte

somebody shut me the fark up.

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