First time beef ribs with Qview

Discussion in 'Beef' started by lutznutz, Jul 4, 2011.

  1. lutznutz

    lutznutz Fire Starter

    this was my first attempt to make beef ribs. I made a rub similar to what you'd use with prime rib, that is, heavy on the pepper, with salt and garlic powder. I toned it down and gave it a Florida twist with celery seed and orange peel.

    They turned out pretty good. They didn't even need a sauce (contrary to my wife's opinion, who sauces everything). They shrunk a lot but the meat was more tender and fattier than brisket.



  2. Those look really good! I have never had beef ribs so I think I'll be giving those a try before long! Great job!
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Ribs...
  4. smokinal

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

    They look great. It's amazing how much beef ribs shrink when you smoke them.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]it looks great and yummy well done
  6. scooper

    scooper Smoking Fanatic

    They look awesome!

    What method did you use?  3-2-1?
  7. lutznutz

    lutznutz Fire Starter

    It was more like a 5-2 than 3-2-1. I guess I treated them more like brisket than ribs.
  8. flash

    flash Smoking Guru OTBS Member

     I would assume you do not like your steak well done, why the beefies? I never do them more than 4 1/2 hours. Still want some pink in mine. A modified 3-2-1 at 2.5- 1.5 - .5 works good for that purpose.
    Last edited: Jul 9, 2011
  9. meateater

    meateater Smoking Guru SMF Premier Member

    I could go for a few of those with my coffee. [​IMG]
  10. lutznutz

    lutznutz Fire Starter

    Well, it was the first time I had done them, so I was kind of winging it on the times. I do think they where in the smoker longer than necessary since they cooked pretty quick. They probably could have been foiled at 4 hours.

    I do prefer my steaks rare but have noticed that rare meat on the bone can be a little tough and/or stringy, which I'd like to avoid. The next time I do them I'll try a shorter initial smoke and a longer foil.
  11. scooper

    scooper Smoking Fanatic

    I am with you on the stringyness of beef ribs.  I love a rare steak, but the rib bones have to be cooked.

    I did some whole beef shorts ribs a while back.  I wanted them tender, but not falling apart.  Here is what I did, and was pleased with the results.

    I want to do some rib bones, but they want $2.99 lb. for them, and they are trimmed right to the bone.  One time last summer Whole Foods had them on sale for $0.99.  I had to get there early and stock up. 
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    I'm with scooper on this on.
  13. flash

    flash Smoking Guru OTBS Member

     Get a good meaty beef rib and you will not feel that way. Medium rare was outstanding.

  14. scooper

    scooper Smoking Fanatic

    Flash, that rib looks amazing.  What was the seasoning and mop?

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