Beef Ribs with a Side of Pork Ribs

Discussion in 'Beef' started by disco, Sep 23, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    A friend was coming from out of town and asked me to smoke him beef ribs. I had never done them before so I decided to do some spareribs as well just in case I messed up. I did the pork ribs a way I have done before in my post:

    http://www.smokingmeatforums.com/t/146105/maple-glazed-pork-ribs-apologies-to-the-traditionalists

    I will be posting Qview of both ribs but not a lot of details about the pork as that is available in my prior post.

    I started the night before by pulling the silverskin off of the beef ribs.



    I then put on a rub of steak spice.


    Then I took the silverskin off the pork ribs.


    I put some Mrs Dash Onion and Herb spice on.


    And then a light rub of my Passing Wind Estates Rub.


    I then cut the ribs up into a size convenient for the Bradley and into the fridge overnight.


    The next morning I made my buddy a Denver Omelet with pulled ham made using Bearcarver's method. He really likes that ham!


    I put the ribs on the racks.



    I fired up the AMNPS (A-Maze-N Pellet Smoker) with a mixture of maple and whiskey barrel pellets.


    Everything was loaded into the Bradley preheated to 230 F for 2 1/2 hours.


    Here they are after 2 1/2 hours loaded into roasting pans.


    I melted some margarine on the beef ribs.


    Then I added 1/2 cup of apple juice to the pork ribs. I asked my buddy to bring his favourite bbq sauce for the beef ribs. He brough La Grille Wild Whisky Smoked Barbecue sauce. I mixed 1/4 cup of that with 1/4 cup of red wine and added it to the beef ribs. I covered both pans with foil and into a 230 F oven. I am cheap and it is cooler here now, so the oven is more efficient than the Bradley.


    After 2 hours, out of the pans and I brushed the pork ribs with the glaze from my prior post. all the ribs went into a 230 F oven.


    15 minutes later, a second glaze of the pork ribs and I brushed some of my buddy's barbecue sauce on the beef ribs. Back in the oven.



    Again at 30 minutes.



    Again at 45 minutes



    After an hour of 230 F and brushing, they are done. Here are the pork ribs.


    The Beef Ribs


    A Bear view of the Beef Ribs.


    A Bear view of the Pork Ribs


    She Who Must Be Obeyed, contributed her wonderful pasta salad. I grilled some peppers and summer squash and the meal was done.


    The verdict. Great! Way better than I expected. I have only had barbecued beef ribs in restaurants and they were dry and dull. This were juicy, spicy and tasted great. My buddy said they were the best ribs he ever had but he is my buddy.

    I will be making beef ribs again.

    Disco
     
  2. Hello Disco.  Great tutorial and a really good looking meal.  I'll bet that friend was mighty impressed.  Should you need another out of town friend to pay a visit I am usually available when food like that is involved. [​IMG]  Keep Smokin!

    Danny
     
  3. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    hey Disco,   you forgot my plate!!!

     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har, Danny. Start paddling across the pond. I'll cook for you when you get here! 

    I am going to England April of next year on the way to Ireland. Sadly, I will be visiting my wife's family. I suspect there will be little in the way of smoked food.

    Disco
    Har! Anyone this good looking will get a plate at my house anytime!

    Disco
     

  5. Looks really good Disco  [​IMG]   Beef ribs are great when done properly & yours appear to be done properly indeed  [​IMG]   [​IMG]
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Those look wonderful Disco!  I haven't tried the beef ribs yet....but want too.  

    Love the pics you put in your threads...makes me feel like I was there helping!

    Kat
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice job on those ribs! Nice pull back on both.
     
  8. An outstanding thread and those are some awesome looking ribs (both the beef and pork). Makes me wanting some!

    I did some beef back ribs (small like Baby Backs) a week or so ago and used melted butter and smoky au jus for the braising liquid. 
     
  9. bonedadddy

    bonedadddy Smoke Blower

    Very Nice Disco, ribs look great...and great walk-through with the qview.

    I have not tried Beef Ribs...you may have inspired me to go out this weekend and get some good beef ribs.
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Great job there buddy and it looks like you were enjoying myself.....as it should be, no stress dinner parties work for me. Nice pullback on the bones and a meaty looking beef rib as well. Around here they are just bone...no meat seems like. I like the hockey puck slices of squash.....get nicely grilled on both sides...will give that a whirl tomorrow for my 'guests' coming over for PP.....Willie
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, B. They did taste great.
    Thanks Kat, You should try the beef ribs they were surprisingly good. As for the photos, my buddy shot pictures while I cooked. He will get a swollen head now.

    Disco
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Todd. I will make these again.
    Thanks, Alesia.

    This was my first try and they turned out well but the au jus sounds like a wonderful idea.

    Disco
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, BoneDaddy. I would recommend trying beef ribs. They are tasty.
    Thanks, Willie. I brushed the squash with olive oil and sprinkled parmesan and Italian herbs. It is one of my favourites. 

    I missed my invitation for the pulled pork.

    Disco
     
  14. c farmer

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

    I have been afraid of beef ribs.

    This post makes me want to try some.

    Good job.   [​IMG]
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Actually, c farmer, I had the same problem and if it weren't for my buddy wanting them, I wouldn't have tried them. Now that I have, I will make them again.

    Thanks for the kind words.

    Disco
     
  16. troy fuller

    troy fuller Fire Starter

    I love beef ribs too!  The only problem is when you buy beef ribs there is not much meat left on them after cutting the Rib-Eye steaks off them.  A trick I discovered is to buy beef short ribs from the butcher before they cut them into small pieces.  There is a bunch more meat and the finished product is amazing.

    Here is the thread with some q-view . . . http://www.smokingmeatforums.com/t/126177/smoked-beef-ribs#post_865171
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the tip, Troy.

    Disco
     
  18. looks great disco! cant beat ribs with friends...i love me some beef ribs, well ribs of any kind really. lol. thanks for sharing. :)
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks Jose. They tasted great and food with friends is only beat by food with family!

    Disco
     
  20. webowabo

    webowabo Master of the Pit SMF Premier Member

    Outstanding post and even better looking ribs... specially those beef! Thanks for sharing!! 
     

Share This Page