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Quick! If anyone is there... Beef Ribs question

PorkSword

Knows what WELOCME spells.
Joined
Feb 11, 2004
Location
Austin, TX
I'm leaving in about 15-30 minutes to go buy some beef ribs. I'd rather pork, but one of my friends can't eat pork.. :(

Do I still use the apple cider/vinegar spray for beef? Or is there a less fruity alternative?

Also, has anyone made the hickory sauce recipe in the recipe section for beef ribs before? I was thinking about trying it out...

Thanks!!
 
shucks.. no advice this time.. I guess I should give you old timers a little more time to reply.. :P

I'll let you know how it turns out.
 
Joey,

Beef ribs are great. There was a thread on ribs (including beef) not too long ago. I would not put vinegar in the spray for beef. Veg oil (25-30%) and apple juice (the rest) should be fine. Sorry I'm late.
 
I think you did fine TK. I bet he checks back here before he's 2 hours in to see if anyone responded. I've never done beef ribs in the smoker, gonna have to try that! :)
 
Yes!!! Beef is definately apple juice and bourbon!!! a 50/50mix of apple juice/cheap bourbon.. with a touch of vinegar is ok. I'd just skip the vinegar.
 
PorkSword,
No advice to give, other than your new avitar now clears up your monicker.

You dont want to know what I was thinking.
 
I would not use vinegar on beef ribs. Smoke just like pork ribs, using a good dry rub. Just don't over cook them. The cooking time will vary on the thickness, the ammount of fat and the type of cut (short or long). I prefer the shorts.
 
Well.. the ribs turned out pretty good. Unfortunately, I don't have internet acces from home, so once I left work on Friday, I couldn't check for your responses.
But, fortunately, I did bone up on the pork ribs techniques, and those worked fine for beef.

here's what I did:

I removed the membrane from the ribs (called finger ribs in the store... not sure if that's spare or back)
dry rubbed and let sit in fridge overnight
brought the ribs to room temp while firing up the dera
sprayed with a mixture of apple juice, splash of cider vinegar, swig of Jameson's Irish whiskey (didn't have any cheapo bourbon on me), and a little water for fear of the Apple juice being too sweet.
hung on rib racks and smoked with mesquite and a little pecan for 3 hours spraying every hour
mopped with jalapeno jelly thinned with a little warmed water and wrapped tight in foil
smoked for another 3.5 hours without opening the foil.

I was afraid it was going to be sweet because of the apple juice and pepper jelly, but it was very tasty. Meaty with a nice smoke flavor. it was a little difficult to adequately spray the ribs all over because of their large size, so the ends against the back of the smoker turned out a little dry. The meat didn't pull back from the bone during the first 3 hours, but did considerably while in the foil.

In essence, I followed your pork rib techniques with a 3-3 cook method, and the beef turned out fine.

Thanks for your responses. I'm happy to know that I didn't do anything too glaringly wrong for beef. (*whew*)

oh, and Bill,
your new avitar now clears up your monicker.
You dont want to know what I was thinking.

You were most likely thinking correctly.. :D
I almost made the avatar animated, with the weiner slipping into the bun, but decided to leave a little to your filthy imaginations!! :lol:
 
I did 2 racks of beef back ribs and southern flavor chicken titties yesterday. Removed the membrane from the racks and rubbed with a homemade concoction. The ribs cooked at 250 degrees for 2.5 in the smoke and 2 wrapped in foil. Came out sweet and smoky, but seemed oily in comparison to spares.
 
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