Beef Rib Advice

[qndummy]

Going to try beef ribs for the first time this weekend and I could use some help. I've read that it takes 4 to 5 hours to cook, but i don't remember seeing how they were prepped.

Would I prep them as I would my baby backs. For my baby backs I drench them in whorsty sauce and then coat them with PB Bovine or Texas BBQ Original rub.

With the beef rib throwdown just winding down I hope there's plenty of ideas out there, any hints would be greatly appreciated.

If I can fiqure out how to do it, I'll post some pron after they,re done.

 

[Chef Jim]

I like mine Texas style. My own rub recipe overnight in the fridge and then in the box. Just like a pig, only bigger and better!

 

[starvinmarvin]

Definitely low and slow - beef seems to dry out faster than pork. 4+ is usually about right, when the meat shrinks back from the ends. Sauce em or wrap em in foil at 3hrs and you should wind up with some good eatin.

 

[K-Barbecue]

Tried and true beef rib (Dinosaur Bones) recipe

I've made this many time and will be doing them this Sunday. This recipe has always turned out great. Here goes....

Buy the large full size beef ribs, not the "short ribs"

Rub:

3 TB onion powder
3 TB white sugar
2 TB garlic powder
2 TB Old Bay
1/2 TB black pepper
2 tsp celery salt
2 tsp paprika
2 tsp oregano
1 tsp kosher salt
1/2 tsp powdered sage
1/2 tsp ground nutmeg

Remove membrane from back of meat just like pork ribs

Season with rub

Wrap in plastic and refrigerate overnight

Smoke at 225 for 4.5 hours

Wrap in foil and continue to cook at 225 until tender about 1-1.5 hours more until tender.

Ribs are done when can be pulled apart at the bones or use a toothpick to check for doneness

Ribs can be sauced but are best with no sauce

Open beer and enjoy !

 

[littlechief]

I keep my beef seasoning simple, garlic, salt & pepper only. Smoker temp @ 250* first 2 hours no foil, second 2 hours in foil with some red wine. At this point they are usually done. Depending on my mood I may sauce and throw back on for 15-20 min.

 

[landarc]

I rub em in worcestershire sauce and then let them get a little dry, add rub, real simple is good, and then cook them just like any other ribs.

More details, although the short answer is already given above... http://smoke-n-brew.blogspot.com/2010/02/beef-spareribs.html

 

[big matt]

I've been doing beef ribs for a couple of years now..a couple tips,make sure to get the membrane off the back and some of the excess fat..then once my color is set maybe 2/12 hours i pan them on a wire rack and add about a cup of beef stock to the pan and foil until done

 

[jgarofalo]

I just did what big matt did yesterday only I added some A1 to the beef broth. Let's just say my wife has declared a new favorite.

 

[Desert Dweller]

Unless your cooker is running hot, I find no need to foil.
I prep by rinsing in cool clear water
patting dry with paper towel
remove membrane
EVOO slather
rub
cover in plastic wrap and place in fridge 8-12 hours
remove from fridge, remove plastic wrap, more rub
in the smoke with pecan, hickory or oak at 220-225
remove from smoker when 1/2 inch of rib bone appears as meat pulls back in cooking.

Serve with sauce on the side for those who think BBQ is sauced meat...