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Is there a guide on how to smoke beef ribs?

post #1 of 15
Thread Starter 

I've cooked a few racks already, for 8hrs, the meat fell off of the bone!

 

But I just seasoned the ribs, then stuck em in for 8hrs, and feed wood chips every hr.

 

Then ends came out a bit dry, but the middle was SOO good.

 

But I read the 3-2-1 steps for spare ribs, then the 2-2-1 for baby back.

 

Should I be wrapping the beef ribs with foil after the 3rd hr?

 

Thanks.

post #2 of 15

Depends on the cut of ribs?

 Short / cross cut  ribs can pretty much be smoked to  touch.

Back ribs can be foiled if you so desire. i usually just cook them till they are tender.

 i smoke em at around 230°

post #3 of 15

I just did my best beef ribs to date and I treated them like I do my spares 3 2 1. I foiled with beer and they were ridiculously good. I don't have a whole lot of experience with them and I'm sure the Bear can throw his hat into the ring and help you better than I can! BTW are you talking about short ribs or beef back ribs?

post #4 of 15
Thread Starter 

Alright, I turned up my temp to 230 from 220.

 

thanks.

 

I have no idea what cut they are.

 

they are long, the bones is about 10" long.

 

Quote:
Originally Posted by eman View Post

Depends on the cut of ribs?

 Short / cross cut  ribs can pretty much be smoked to  touch.

Back ribs can be foiled if you so desire. i usually just cook them till they are tender.

 i smoke em at around 230°

post #5 of 15
Thread Starter 

I think they are beef back ribs.  10" bone.

 

I will try the 3-2-1.

 

So...

 

Smoke em for 3hrs

Foil em up for 2hrs

Take off foil for last 1hr, smoke is optional.   (I will smoke again.)

 

Am I missing anything?

 

Thanks.

 

Quote:
Originally Posted by smokinstevo27 View Post

I just did my best beef ribs to date and I treated them like I do my spares 3 2 1. I foiled with beer and they were ridiculously good. I don't have a whole lot of experience with them and I'm sure the Bear can throw his hat into the ring and help you better than I can! BTW are you talking about short ribs or beef back ribs?

post #6 of 15

Just don't forget the liquid in the foil. Beer worked well for me.

 

Quote:
Originally Posted by English-bulldog View Post

I think they are beef back ribs.  10" bone.

 

I will try the 3-2-1.

 

So...

 

Smoke em for 3hrs

Foil em up for 2hrs

Take off foil for last 1hr, smoke is optional.   (I will smoke again.)

 

Am I missing anything?

 

Thanks.

 


 
post #7 of 15

 

Well are the bones about 1 1/2" wide and about 8-10" long??? I think that you have long short ribs. If they are like theses then you have long/short ribs then.

So if you have the regular beef ribs you can smoke then with the 3-2-1 method and they willbe fine. But if you have the long bone ribs I would smoke them to about 205° like a brisket and theywill be really yummO

                                                  Then theses are regular beef ribs

 IMG_0001.jpg image by mballi3011
Theses are regular beef ribs. IMG_0001-4.jpg image by mballi3011
post #8 of 15

Ok let me fix things here. Theses are

 IMG_0001.jpg image by mballi3011 the long bone beef ribs and theses
 IMG_0001-4.jpg image by mballi3011

 are the regular beef ribs.

Now thats we are straight with type we can smoke some ribs. Now the beef ribs can be smoked using the 3-2-1 method and you'll be fine. But the long bone ribs to me need to be smoked by temp not time. After all you are smoking an larger hunk of meat so I smoke them almost like a brisket and they have came out really good

 IMG_0008-1.jpg image by mballi3011

see you have a large chunk of meat with the long bone ribs hense the name "Dino Bones"

I hope I helped you because I almost screwed this whole thing up.

post #9 of 15
Thread Starter 

Thanks guys, I am going to use a beer.

 

Do I pour the beer over the meat, or at the bottom of the foil?

 

Thanks.

post #10 of 15

Just pour it all over them, most of it is going to end up in the bottom anyway, and then pour some of it down your gullet!
 

Quote:
Originally Posted by English-bulldog View Post

Thanks guys, I am going to use a beer.

 

Do I pour the beer over the meat, or at the bottom of the foil?

 

Thanks.

post #11 of 15
Thread Starter 

Hah, thanks for the tips.

 

I am going to do it right now.

 

Quote:
Originally Posted by smokinstevo27 View Post

Just pour it all over them, most of it is going to end up in the bottom anyway, and then pour some of it down your gullet!
 


 
post #12 of 15
Thread Starter 

Alright, beer added / foiled.

 

post #13 of 15

Don't forget the Qveiw!

post #14 of 15
Thread Starter 

Wow guys, they are VERY good.

 

Way way better than the ribs I cooked for 8hrs the other day.

 

My mom could not wait, she wanted a rib after I took them out of the foil, the meat was VERY tender.

post #15 of 15

alright! im getting my mom hooked on smoked fare too. so the beer worked out for ya?

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