What to do, What to do

Discussion in 'Beef' started by rip, Nov 30, 2007.

  1. rip

    rip Smoking Fanatic

    Alright I stopped at the packing house again on the way home, this is getting to be an every friday thing.[​IMG] And I got these Beef Short Ribs.

    Now what do ya'll think I should do with them before they go on the smoker tomorrow? I like asking ya'll about this stuff, I get all kinds of good answers and ideas. So lets hear it!
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    me also.......i dn't have much luck with beef ribs.......they tend to dry out to much for me

    inquiring minds would like to know
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

  4. rub them down and send them to bed for the night
     
  5. rip

    rip Smoking Fanatic

    Thanks D Thats a good thread. I like doing this to see what people come up with, and we have so many new people everyday it will hopefully get them posting and asking ?'s.
     
  6. jbg4208

    jbg4208 StickBurners

    I like to do a honey mustard base first then rub. over night in the fridge
     
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I remember seeing a post on smokin' these puppies, but it slips by me at the moment.

    I did some a few weeks ago, they were not bad, but somewhat greasey. Mine were individually cut and didn't look as lean as yours do though. What I did was install Jeff's rub, let them sit in the fridge overnight. Next day, I put them in an open aluminum pan, spritzed with apple juice, applied S&P, then into the CG at 230-240.

    I let them go for a couple of hours, drained off some of the fat, re-spritzed then foiled for an hour or so. I removed them from the pan and placed them directly on the grates, applied a mop of BBQ sauce and cooked them for 1/2 hour or so.

    They were tender and flavorful, but too greasey for me. Maybe if I had eliminated the pan, they would have been better.

    Good luck and keep us posted on your results!
     
  8. flash

    flash Smoking Guru OTBS Member

    RIP, ol buddy, I will not stear you wrong. Can you get Mojo Crillio up there? If you do, marinade them over night and you will not need much else. I just did up some beef ribs again the other night and DAM!!! [​IMG]

    http://www.smokingmeatforums.com/for...ad.php?t=10300
     
  9. rip

    rip Smoking Fanatic

    Thanks Flash I didn't have the stuff to mix up the Mojo but will give it a try real soon, sounds like good stuff.
     
  10. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    I did some a few weeks back... started them here and finished em' at Gramasons place.... Rubbed, in fridge overnight, 3-2-1- method they came out good... rub was a simple one.... some garllic power, a little of old bay, and just a few things in the "Busted Luck Hangout" rack and i covered with a little "hickory grillin sauce" ( i got up in PA at the Kettle Kitchen- an Amish place) during the last 1 stage
     
  11. flash

    flash Smoking Guru OTBS Member

    Remember that beef really does not need the full 3-2-1 process. I like my beef med to med. rare. I don't think I ever go more than 3 1/2 hours when doing beef ribs. If you found them more than enough done, try backing off to a 2-1.5-.5 and see how that goes. JMHO of course [​IMG]
     
  12. rip

    rip Smoking Fanatic

    I thought I would watch for pull back. As soon as the meat pulled back from the bone I will wrap.
     
  13. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    you are right.... the ribs i did a few weeks ago were pork.... duh!
     
  14. goat

    goat Smoking Fanatic OTBS Member

    RIP,
    I do not know what you have decided to do with your ribs. Here is the way I cook mine in a Dutch Oven.

    Bar-B-Q Beef Ribs

    These will be the best beef ribs that you ever wrapped a lip around. Daryle


    1 onion chopped
    1 cup water
    1/4 cup Worcestershire sauce
    1/4 tsp ground cinnamon
    1/2 tsp pepper
    1/4 tsp ground cloves
    1 tsp A-1 Steak Sauce
    2 tablespoons brown sugar
    1 can tomato soup
    1/4 cup vinegar
    1 1/4 cups catsup
    1 1/2 tsp paprika
    1 1/2 tsp chili powder
    1/8 tsp cayenne pepper
    1 1/4 tablespoons vegetable oil
    salt



    Brown ribs in a cast iron pot. Combine all ingredients in a sauce pan and simmer for 10 minutes, pour over ribs and bake 2 to 3 hours at 300°.
     
  15. deejaydebi

    deejaydebi Smoking Guru

    I haven't used these yet - haven't seen them either but yours look fatty enough to just smoke on the grate and maybe add your favoite sauce at the end.
     
  16. rip

    rip Smoking Fanatic

    I haven't trimed the fat cap off of them yet, I took the pic as soon as I got them home. They look really good under the fat cap. Look for a play by play later on today.
     

Share This Page