Beef ribs

Discussion in 'Beef' started by goat4444, Mar 2, 2010.

  1. goat4444

    goat4444 Fire Starter

    Never done beef ribs but ive done pork ribs is there any differents ,im sure the temp internal is lower than pork,any tips?
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    With ribs, I don't worry about the internal temps. Usually not a thick enough piece of meat to get a true reading. I haven't done any for quite awhile, so don't remember how long but I'm thinking 3-2-1. Good luck.
  3. goat4444

    goat4444 Fire Starter

    How long? im marinading them in worsteshire sauce,orange juice,liquied smoke,2 shots of vinager,spaish seasoning and a lil water. I plan on in the morning ill dry rubing with onion powder,not sure brown or white suger,pinch of chilli powder,is that to much any tips i plan on cooking in a electric smoker stays about 225 for 6 hours ,not sure to wrap in aluiminum i have no apple juice any tips please help?

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