First time doing Beef Ribs

Discussion in 'Beef' started by lom2638, Aug 30, 2016.

  1. lom2638

    lom2638 Newbie

    Last night I trimmed all the big hard clumps of fat off and coated them with Worcestershire and oil and got them rubbed down with some coarse black pepper, salt, granulated garlic&onion,chilli powder and ground cumin. Can't wait to see how they turn out.
     
  2. smokinal

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

    They look good so far!

    Al
     
  3. bummed

    bummed Smoke Blower

    I just picked some up today, looking forward to see how yours turns out.

    Good Luck!

    [​IMG]
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those are gonna be Great !![​IMG]

    You'll love them!!![​IMG]

    Beef Ribs are my Favorite.

    These are about the best I've made:

    Smoked Beef Prime Rib Dinos (With Extra Meat)

    Be Back:

    [​IMG]

    Bear
     
  5. Hi!
    Close to 3 years ago when I joined the forms I smoked some beef back ribs for the first time and they came out fantastic on my WSM I haven't had the same results since and I don't know why? I have about 45 pounds of meaty beef ribs that I got from my sisters butcher, my sister owns a restaurant. I have tryed probing the and taking them to 195 but they are inconsistent in the amount of meat from end to end. Help please!
    Randy, here is a shot of some of the ribs.
     
  6. tjdcorona

    tjdcorona Meat Mopper

    I wish I can find ribs like that here in SoCal - they trim a little closer to the bone, but we love them. I make them about 2x a month, so I will tell you what I do, and hopefully it works for you.

    I have an MES smoker, with the mailbox mod. I also have an AMPNS - which is fantastic, so I use the wood pellets. I use the oak or hickory mostly but am trying the competition blends now, to get a different taste.

    I have learned that time is the only thing that works for me for ribs. The magic number at 225 is 9 hrs, and at 9-1/2 it is still perfect. 8 hrs is more rare / med rare. the 9-1/2 is medium - for me perfect for beef ribs.

    make sure you take off the membrane on the back!!! It ruins the perfect meat!
     

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