1st Beef Ribs

Discussion in 'Beef' started by cinnamonkc, Jul 20, 2014.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I have a brisket on the smoke for supper tonight. (So at least I know we will be eating tonight.  [​IMG])

    My question is more around beef ribs.  I've done thousands of pounds of spare ribs, baby backs, short ribs, you name it...but I've never done standard beef ribs.

    A friend of mine gave me a rack of beef ribs yesterday, and since I have the smoke rolling, I figured I'd throw them on too.

    I'm planning on a dry rub with the 3,2,1 method.  I have a spritz of Gentleman Jack, apple juice and apple cider vinegar ready to go.

    They don't look super meaty, but there is meat on them.

    Any last minute thoughts or suggestions for me?  I'm putting them on in an hour.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    3-2-1 works fine. I've had hit and miss results when wrapping beef ribs due to the inconsistent amount of meat on the bones from one batch to the next.  I don't wrap mine any longer for that reason and use the poke test for doneness. 
     
    cinnamonkc likes this.
  3. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Thanks Noboundaries!  That's good info.  I think I will go unwrapped as well...these are very spare in their meatiness.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

  5. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Those look GREAT Bearcarver, and FAR meatier than mine!  I will post the before pics shortly.  I hope they are good for something other than the hounds!  LOL   [​IMG]
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    How's the ribs coming ?
     
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    So far so good...three hours in.  Been spritzing hourly with my Gentleman Jack, apple juice, apple cider vinegar spritz.

    This was them before I put them on.  Not very meaty in my opinion.

    The brisket is at 167 so I think everything will come off pretty close together.  I have baked beans going and will likely do some green beans just so there is a vegetable in the mix. [​IMG]


     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good, BTW... What times dinner ? LOL
     
  9. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    6:30 PST.  You better hurry up!!
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :avatar3972_3:
     
  11. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    The final product was good, but not great.  Tender enough, and the flavor was definitely there, but in comparison to the pork ribs I make (spare ribs or extra meaty baby backs) they were just okay.  I will try again, maybe with ribs I butcher myself from a prime rib roast, so they are meatier.

     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    They look real tasty from here!![​IMG]

    You did a good Job!!![​IMG]

    And yes if you read my "Prime Beef Ribs" post I gave you, you'll see that's how I get good Beef Ribs.

    I like my Prime Rib Med--Rare, but I like the fatty ribs done more, so it works out great to separate the Ribs when I buy my Prime Rib. Then I can leave more meat on the Ribs, and smoke them each at different times the way I like them.

    Bear
     
  13. knifebld

    knifebld Smoking Fanatic

    They look very good Cinnamon...I have not had a chance to try beef ribs yet...like you I have focussed on pork...but very curious about them. Cheers.
     
  14. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Thanks Bear, that post was great!

    Thanks Knife...give it a go!!
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Them look great, sorry I missed dinner..... Traffic was terrible ! Haha...... Them ribs do look tasty, sorry they didn't turn out as well as ya hoped !
     
  16. First Peel off the backside silver skin.  Then start with a good dry rub and let it rest as long as possible, preferably overnight.  Fire up your cooker, Low and Slow @ 235* for 3.5-4  hours then sauce & wrap them in foil for 1 hour.  They are my meat of choice... "Beef Ribs: It's what's for dinner!"




     
  17. I just did 14 lbs of them, not a lot of meat but what was there was great, tender juicy, and tasty. My picture didn't look as good as yours though:)
     
  18. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    It's a great pic!  [​IMG]
     
  19. Thank you, they really were good. I'm looking for some with more meat on them.
     
  20. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    That's my plan for the next go around.  Eithertry to find some that are meatier, or have my butcher cut them meatier.
     

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