A friend was coming from out of town and asked me to smoke him beef ribs. I had never done them before so I decided to do some spareribs as well just in case I messed up. I did the pork ribs a way I have done before in my post:
http://www.smokingmeatforums.com/t/146105/maple-glazed-pork-ribs-apologies-to-the-traditionalists
I will be posting Qview of both ribs but not a lot of details about the pork as that is available in my prior post.
I started the night before by pulling the silverskin off of the beef ribs.
I then put on a rub of steak spice.
Then I took the silverskin off the pork ribs.
I put some Mrs Dash Onion and Herb spice on.
And then a light rub of my Passing Wind Estates Rub.
I then cut the ribs up into a size convenient for the Bradley and into the fridge overnight.
The next morning I made my buddy a Denver Omelet with pulled ham made using Bearcarver's method. He really likes that ham!
I put the ribs on the racks.
I fired up the AMNPS (A-Maze-N Pellet Smoker) with a mixture of maple and whiskey barrel pellets.
Everything was loaded into the Bradley preheated to 230 F for 2 1/2 hours.
Here they are after 2 1/2 hours loaded into roasting pans.
I melted some margarine on the beef ribs.
Then I added 1/2 cup of apple juice to the pork ribs. I asked my buddy to bring his favourite bbq sauce for the beef ribs. He brough La Grille Wild Whisky Smoked Barbecue sauce. I mixed 1/4 cup of that with 1/4 cup of red wine and added it to the beef ribs. I covered both pans with foil and into a 230 F oven. I am cheap and it is cooler here now, so the oven is more efficient than the Bradley.
After 2 hours, out of the pans and I brushed the pork ribs with the glaze from my prior post. all the ribs went into a 230 F oven.
15 minutes later, a second glaze of the pork ribs and I brushed some of my buddy's barbecue sauce on the beef ribs. Back in the oven.
Again at 30 minutes.
Again at 45 minutes
After an hour of 230 F and brushing, they are done. Here are the pork ribs.
The Beef Ribs
A Bear view of the Beef Ribs.
A Bear view of the Pork Ribs
She Who Must Be Obeyed, contributed her wonderful pasta salad. I grilled some peppers and summer squash and the meal was done.
The verdict. Great! Way better than I expected. I have only had barbecued beef ribs in restaurants and they were dry and dull. This were juicy, spicy and tasted great. My buddy said they were the best ribs he ever had but he is my buddy.
I will be making beef ribs again.
Disco
http://www.smokingmeatforums.com/t/146105/maple-glazed-pork-ribs-apologies-to-the-traditionalists
I will be posting Qview of both ribs but not a lot of details about the pork as that is available in my prior post.
I started the night before by pulling the silverskin off of the beef ribs.
I then put on a rub of steak spice.
Then I took the silverskin off the pork ribs.
I put some Mrs Dash Onion and Herb spice on.
And then a light rub of my Passing Wind Estates Rub.
I then cut the ribs up into a size convenient for the Bradley and into the fridge overnight.
The next morning I made my buddy a Denver Omelet with pulled ham made using Bearcarver's method. He really likes that ham!
I put the ribs on the racks.
I fired up the AMNPS (A-Maze-N Pellet Smoker) with a mixture of maple and whiskey barrel pellets.
Everything was loaded into the Bradley preheated to 230 F for 2 1/2 hours.
Here they are after 2 1/2 hours loaded into roasting pans.
I melted some margarine on the beef ribs.
Then I added 1/2 cup of apple juice to the pork ribs. I asked my buddy to bring his favourite bbq sauce for the beef ribs. He brough La Grille Wild Whisky Smoked Barbecue sauce. I mixed 1/4 cup of that with 1/4 cup of red wine and added it to the beef ribs. I covered both pans with foil and into a 230 F oven. I am cheap and it is cooler here now, so the oven is more efficient than the Bradley.
After 2 hours, out of the pans and I brushed the pork ribs with the glaze from my prior post. all the ribs went into a 230 F oven.
15 minutes later, a second glaze of the pork ribs and I brushed some of my buddy's barbecue sauce on the beef ribs. Back in the oven.
Again at 30 minutes.
Again at 45 minutes
After an hour of 230 F and brushing, they are done. Here are the pork ribs.
The Beef Ribs
A Bear view of the Beef Ribs.
A Bear view of the Pork Ribs
She Who Must Be Obeyed, contributed her wonderful pasta salad. I grilled some peppers and summer squash and the meal was done.
The verdict. Great! Way better than I expected. I have only had barbecued beef ribs in restaurants and they were dry and dull. This were juicy, spicy and tasted great. My buddy said they were the best ribs he ever had but he is my buddy.
I will be making beef ribs again.
Disco
