Beef back ribs call me crazy

Discussion in 'Beef' started by smokininidaho, Nov 22, 2011.

  1. smokininidaho

    smokininidaho Smoke Blower

    [​IMG]Hi folks, well finally got a day off work and I had a hankering for some beef ribs, went down to the local market this morning and got a nice rack of choice beef. Got home pulled off the membrane, now for the rub, I used grill mates cowboy rub as the main rub, then just a nice sprinkle of spicy montreal steak, next a touch of  dark brown sugar. So call me crazy it's like 38-40 degrees here or so strong winds and on and off rain (mostly on), oh well. Wrapped the ribs in plastic wrap for about 4 hours, then I got my little Brinkmann vertical smoker going with some lump Royal Oak and cherry wood chunks. Put the ribs on when the smoker hit 250 and had some nice TBS going. Gonna try to keep it between 220 and 250 for 3 hours then wrap in foil for 2 hours before going back on naked [​IMG]. Will debate then whether or not to sauce with chipolte bbq sauce or just wait and dip. Leaning towards waiting and dipping. Here's some q-view before they hit the smoke. Forgot to mention will be adding some nice seasoned maple when I need to add more lump. Also mopping with apple cider every hour or so, can't wait! (but I'll have to.)

    Last edited: Nov 22, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man o man those guys look good!!!

    Can't wait to see how they turn out!
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    These are gonna be GREAT !!!

    Com'on Al, move over---Beef Ribs are my favorite!!!


  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looking good - I have some short riba on the pit as I type...
  5. tom c

    tom c Smoking Fanatic

    I love Beef Ribs my last ones were my best ever. I did them 90 minutes / 45 minutes / 45  minutes they came out almost fall off the bone with just enought tug.

  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Can't wait to see them finished
  7. smokininidaho

    smokininidaho Smoke Blower

    Okay folks, they are looking good, about ready to foil or just may let them go and keep mopping, put the maple wood on awhile ago and I wish you were here to smell these guys. BTW Royal Oak rules, screw cowboy lump, forgot how hot and long this stuff burns, had to take a few lumps out as I started my cook to get temps down, also Royal Oak has a much better smell to it when burning. Here's some q-view![​IMG][​IMG]
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG !!!

    That looks great already !!!!

    I'll be back tomorrow for the cut up internal Qviews & BearViews!!!

    Wow, I can't wait !!

    Thanks Idaho!!!

  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good, 

    Bear; i'm gonna wait this one out! [​IMG]
  10. big andy a

    big andy a Smoking Fanatic

    Great looking ribs.  I can almost smell them through the computer screen!  

    Beef ribs are hard to beat.

    Thanks for sharing.

  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  12. smokininidaho

    smokininidaho Smoke Blower

    [​IMG]Well folks, it's all good! These are the best I've ever made, a little spicy, a little sweet and some great tasting meat. The cherry and maple combination  is one I will use again. The Royal Oak lump is what made this my best ever, bad weather conditions I was able to hold even temps with my vents. Here's the finished product after a few kids stole some meaty bones.[​IMG]
  13. smokininidaho

    smokininidaho Smoke Blower

    Guess I need to learn how to post pics better, any help would be appreciated.
  14. dewetha

    dewetha Smoking Fanatic

    awesome looking ribs.
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Dinos!

    I like the cherry, maple combo myself

  16. jak757

    jak757 Smoking Fanatic Group Lead

    Get me a bib and hand me a rib, man those look good!!

    Excellent job.  
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Perfect, Idaho !!!!

    Dang I love those Beef Ribs !!!!

    Each time you submit a picture, hit the "return" key ("enter" on some keyboards)---hit it about 3 or 4 times.

    This will put blank spaces between your pictures.

    Then after all your pics are in, you can put your wording in between the pics.

    Put the words closer to the pic you're talking about, so people know which words go with which pics.

    I also like to hit preview now and then, so you don't lose everything, if something screwy happens.

    Hope this helps,

  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    it is to die for  
  19. big andy a

    big andy a Smoking Fanatic

    I need to find some place local to get beef ribs.  All the major markets only carry pork ribs and beef short ribs.  Those dinos look great.

  20. flash

    flash Smoking Guru OTBS Member

    Other than a little long on the smoke (if you did do a 3-2-1) they look great. Remember beef doesn't have to be done as long as Pork. I usually don't don beefies longer than 4 to 4 1/2 hours. Keep on smokin.

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