Beef Ribs in Pork Country

Discussion in 'Beef' started by hickorybutt, Jul 25, 2014.

  1. hickorybutt

    hickorybutt Smoking Fanatic

    Living in Cincinnati, I've grown to expect pull pork and ribs slathered in sweet sauce since we're not too far from Kansas. I personally like smoked beef over pork (although I do love pork as well).

    My in-laws have a grass fed beef farm down in GA and they just gave us a qtr. cow for my wife's birthday (might as well be my birthday too!). I have 2 racks of beef back ribs that I just tossed on the smoker. We'll see how they turn out. Being grass fed, the fat marbling isn't that great. But since it is all natural I expect what fat the ribs do have to render down very well.

    Here's my stockpile in the basement (along with some pork):

    Ribs are thawed and ready for trimming:


    "Rubbed" with black pepper, salt, garlic powder, and cayenne pepper:

    On the smoker, larger halves closer to the firebox:

    Just cruising right along now about an hour in:

    I'll just sit right here and have another beer:

    More to come. These are my first beef ribs by the way, so I'm excited. I'd really like to try short ribs next if I can find some up this way.
     
    Last edited: Jul 25, 2014
    disco and gary s like this.
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Hey, hickory, you aren't the only one excited! I love beef ribs and I am looking forward to seeing yours. As for the marbling on grass fed, It may not have as high a fat content but I think it has a great flavour. I am jealous of your 1/4. Would your inlaws be willing to adopt a fat old Canadian?

    Disco
     
  3. hickorybutt

    hickorybutt Smoking Fanatic

    I'll have to see Disco. I had to work a blue collar 40 to get them to adopt me!

    The ground beef I've had has been excellent. The grass fed does have excellent flavor...
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har, I guess I will have to settle for store bought beef then. 

    I look forward to seeing your finished ribs.

    Disco
     
  5. hickorybutt

    hickorybutt Smoking Fanatic

    I always have to get a fire shot. All this hobby really is, is mastering a fire.
     
  6. hickorybutt

    hickorybutt Smoking Fanatic

    Just about to go in foil. I was hoping for some better bark by now (2.5 hours in), but I think the bark will start to take hold in the last hour when I take them out of the foil.

    I'm also beginning to think that I have one rack of short ribs and one rack of back ribs. If you look at the two halves on the right, they look more like shorties. Both racks were labelled as "spare ribs". Oh well. I'll cook them to tenderness either way and they'll be delicious.

     
  7. Hey HB, looking good, keep those pictures rolling. Like your stockpile !!!

    Gary S
     
  8. hickorybutt

    hickorybutt Smoking Fanatic

    Well I think they were certainly short ribs instead of back rib. It was hard to tell because it is a small cow.

    But they were UNREAL. I'm hooked.


     
  9. hickorybutt

    hickorybutt Smoking Fanatic

    Thanks Gary
     
  10. wudy

    wudy Fire Starter

    Where at in Ga, I might have to run by there. I have some beef ribs in the fridge for tomorrow,can't wait.
     
  11. hickorybutt

    hickorybutt Smoking Fanatic

    They are out in Rutledge, GA about 45 minutes east of Atlanta on I-20. Called Ridge Creek Farm -- www.ridgecreekfamilyfarm.com
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those look amazing. Beef ribs are one of my favorite things to eat and smoke. Looks like you nailed it! I wish I had relatives supplying me with all that beef!
     
  13. hickorybutt

    hickorybutt Smoking Fanatic

    Thanks! They were tasty.
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice ribs. My freezer done run out of beef ribs.
     
  15. hickorybutt

    hickorybutt Smoking Fanatic

    Thank you sir. I've never found beef ribs up this way. They're just not a popular cut of meat in OH.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking ribs! Think I need to go visit my butcher!
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome hb.... Dang, wish I had a couple of racks of them to throw in the TBS !
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great job, great post, great qview! Thanks

    Disco
     
  19. hickorybutt

    hickorybutt Smoking Fanatic

    Thanks guys.
     
  20. I've tried to do grass fed beef ribs twice now and they always come out super tough.

    I have tried high temp, low temp, foiling, adding moisture and so on. What was your temperature and duration of cook?

    Any other tips you can offer would be great.

    Thanks
     

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