Beef Rib Question

Discussion in 'Beef' started by rmpflyfish, Jun 14, 2008.

  1. rmpflyfish

    rmpflyfish Newbie

    Guys,
    I picked up some beef ribs on sale ($1.49 lb.) and I have two racks. One rack is marinating in Mojo. I'm not sure how to do the second rack. I'm thinking either a simple garlic/pepper rub but the wife thinks I should marinate in some teriyake that we have. Any suggestions?? This is my first try at beef ribs so I'm a little nervous.
    Also have a rack of St Louis ribs, 40 ABT's and two fatties planned (One Jimmy Dean & One homemade venison).
    The GOSM is gonna be crowded in the morning....[​IMG]

    Thanks,
    RMP.....
     
  2. flash

    flash Smoking Guru OTBS Member

    You can do a modified 3-2-1 but as Tex states beefies don't need the same time as Pork ribs. I usually smoke mine from 4 to 4 1/2 hours, around 250º. Mojo was a good choice for beef, my fav. The others, look up MDM rub or use Jeffs if you have it. They'll be great. Did you remove the membrane?
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I'm with T-H... I do like teriyaki, but I did some beef ribs a few weeks ago, rubbed with steak seasoning then splashed with mojo when I went to foil. Without question the best tasting beef anything I have ever eaten!! The ribs are toughter than any pork ribs you have ever had, don't let that make you think you didn't do good! Also like T-H said, cook a little less. Beef can be pink and still be good. Might even try 1.5-2-1. The foiling part is what gets them tender.
     
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    YES!! Remove the membranes!!!! They were pretty easy, and man they were thick!
     
  5. flash

    flash Smoking Guru OTBS Member

    I know when I cut them into individual ribs or get beef backed ribs, I never foil, just pop them in an aluminum pan and keep spooning some mojo over them until they look like a great colorful steak. Excellent.





    [​IMG] Can't beat mojo on beef....JMHO
     
  6. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    They look great ! [​IMG]
     
  7. rmpflyfish

    rmpflyfish Newbie

    Flash,

    Great looking ribs there. I'll definately go with the mojo in a pan. My ribs don't have near that much meat on them. I think I'll go with Soboke's
    1.5-2-1 format. Thanks for all of the help guys. The Family thinks I am a smoking master. They just don't know my secret is SMF!

    Thanks again..
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    What are you talking about??? What DON'T you put mojo on??? [​IMG]
     
  9. rmpflyfish

    rmpflyfish Newbie

    The Mojo ribs turned out great! I should have gotten some more fat off. Just a touch fatty for me. Other than that, they were good. I almost liked them more than pork ribs.. Thanks for the advice.

    RMP...
     
  10. flash

    flash Smoking Guru OTBS Member

    Chicken [​IMG] I'd rather use Memphis Rub. [​IMG]
     
  11. 1894

    1894 Smoking Fanatic SMF Premier Member

    Congrats [​IMG] I gotta try some beef ribs , but the few I see around in the stores don't look like there is much meat on them . Guess I should try some and find out [​IMG]
     
  12. flash

    flash Smoking Guru OTBS Member

    alot of time this is our problem too. I look for individual ribs. Short Ribs, beef backed ribs are two to look for. We find them at Winn Dixie.
     

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