Beef ribs, take 2

Discussion in 'Beef' started by jcbigler, Jul 16, 2016.

  1. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Making my second attempt at beef ribs today.

    Went to a different butcher and got a 4-bone rack of plate short ribs. These were fresh and not frozen solid like the last ones that I got, so hopefully they will be more moist this time. I didn't notice the big gash across the top when I was at the shop. Oh well.

    Salt, pepper, and hickory wood. Sprizted with apple juice every hour or so. I'm trying to keep the cook temps around 250 since they are a smaller cut of meat, only about 4.45lbs. I think they will be done in about 6 or 7 hours. Plan to wrap in butcher paper at about 4 or 5 hours.

    Side note: we had a huge storm come through a couple days ago with 70-90 mph winds. We have several trees down and large limbs from other trees, maple and pecan, and black jack oak mostly.

  2. Ribs look like they should be dynamite. Bad news about the storm, but at least the ample supply of good wood is a silver lining.
  3. b-one

    b-one Smoking Guru OTBS Member

    Mmmm beef ribs,be back later!:biggrin:
  4. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    5 hours in about 170 degrees. Wrapped in butcher paper. And threw on some potatoes.

    Had a heck of a time getting the fire back up and going. And then it wanted to creep up towards 325-350. I actually had to open the lid to cool it down several times.

    Beef ribs seem to take a lot longer to cook than brisket, even though it's a lot thinner and smaller piece of meat.

  5. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Beautiful job!! Points
  6. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I pulled them off right about 7 1/2 hours. They were 203 degrees. Let them rest about a half hour before serving.

    They were better than the last ones I did, but still not as tender as a good brisket. Have to work on them some more. And I definitely need to trim the fat cap off next time.

    Apparently my daughter has suddenly developed an aversion to eating any meat that has bones in it.

    Last edited: Jul 16, 2016
    bearcarver and b-one like this.
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They sure look great! Some time in Foil with Beef Broth would save some time and get them really tender. I had a similar experience with Short Ribs...JJ
  8. smokinal

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

    Man those sure look good from here!

    Nice job!

  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I agree! Beef ribs are the only thing that I foil when smoking. They really benefit from the braise.
  10. b-one

    b-one Smoking Guru OTBS Member

    Those sure look tasty,after having them myself I have to agree with the foiling of beef ribs,the wife isn't a bark fan so I wrapped her's and I stole one of her's :biggrin: Much better I was very surprised.
  11. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Next time I will definitely wrap in foil. Even with the butcher paper, these had a lot of juice and fat in the paper. More than with a large brisket.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Ribs look Great, Justice!![​IMG]----[​IMG]

    Beef Ribs are my Favorite!!![​IMG]

  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Fine looking ribs. I'm with the others that beef ribs need foil and some liquid to get a nice texture.


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