First time doing Beef Ribs

[lom2638]

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.

IMAG0334.jpg

• lom2638
• Aug 30, 2016

 

[SmokinAl]

They look good so far!

Al

 

[Bummed]

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

Good Luck!

 

[Bearcarver]

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. 

Those are gonna be Great !!

You'll love them!!!

Beef Ribs are my Favorite.

These are about the best I've made:

Smoked Beef Prime Rib Dinos (With Extra Meat)

Be Back:

Bear

 

[remsr]

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.

image.jpeg

• remsr
• Sep 5, 2016

 

[tjdcorona]

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!