Question about beef ribs

Discussion in 'Beef' started by fire it up, Apr 17, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Hey everyone.
    Getting ready to rub some beef ribs with a bit of [​IMG] meowey's Rib rub..

    Want to make sure I get the best smoke since this is my first time doing ribs of any kind. Only question I have that I haven't been able to find a good answer on it how do I place them on the smoker, meat side down or bone side down?

    Not throwing on for about 3 hours but if anyone can give me a great answer on that I would really appreciate it.
    Thanks all
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    some say that by putting them bone-side up (curve-side up), the juices pool and you get a lot of the flavor back that you might lose. i've tried the both ways with spare ribs and i didn't notice any big difference.

    with that in mind, i'd say do some bone-side-up and some bone-side-down - then report on the results!
  3. fire it up

    fire it up Smoking Guru OTBS Member

    That's a great idea! That way I will know for sure which one I prefer, thanks!
    Though I have to report, I'm on my way back to the store to return the ribs. They looked fine yesterday but today I noticed the meat darkening a bit so I opened the package and they had gone bad, so hopefully they have some left, otherwise I don't know what I'll do...
  4. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    I'm always up for a good experiment...that being said, I always put them bone down and meat up. I also crack open the smoker and spritz every 25-30 minutes. I am surprised this is your go at ribs...they are one of my absolute favorites, and I'm sure this will be the first of many. Good luck and be sure to take lots of pics!

    Happy smokes!
  5. suprfast

    suprfast Meat Mopper

    beef ribs are my favorite hands down.
    I always put them bone side down(if i do a full rack). I do this so its easier to spritz the meat every 45-60 minutes.

    I have a link for you to drool on some HUGE dino bones.

    Damn you, now i have to throw on some beef ribs this weekend while i smoke the shoulder:)
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Great looking ribs suprfast, those things were HUGE!

    Unfortunately when I returned those ribs they didn't have any more.
    Checked 3 other places and none of them had anything other than beef spare ribs and of course they had pork ribs, but they are really pricey here.

    I wasn't not going to smoke something since I have thew smoker out and need my fix.

    Last place I decided to check for ribs was Acme, since they didn't have anything good I grabbed some packs of a 4 for $20 deal they had.

    Got 2 packs of pork spare ribs already sliced, an almost 3lb boneless pork shoulder roast, and a pack of filet mignon. Gonna go look up times and such for some of these. I included a picture and would love some ideas thrown my way.
    Gonna still use the rub for the ribs, but since they are so small should I still smoke them for a while then wrap and such?
    Really disappointed about the beef ribs, but as long as I get some smoke in me.
    Would like to pull the pork so I guess that's what I will attempt with the roast.
    Filets, meh, just gonna probably hit them with some smoke and then flash cook the outsides in a cast iron skillet, hopefully I can keep them about med-rare and pick up some smoke flavor.

    As always I appreciate any tips or ideas you guys can throw my way.

    Oh, also doing some chicken quarters but I'm just gonna throw them in a simple brine and rub 'em down.
  7. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  8. rivet

    rivet Master of the Pit OTBS Member

    Hey sorry to hear about them being out of ribs- know the feeling. Looks like you came up with a pretty good on-the-fly backup plan..let her smoke!

    Keep us posted too. [​IMG]
  9. mikey

    mikey Smoking Fanatic

    I do mine bone side down. I don't have a good explanation, but that's just the way I do them. As far as the spritz or mop, I don't. Just prolongs the cook every time the lid is opened.

Share This Page