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beef ribs, i want to master them!

post #1 of 18
Thread Starter 

hello.  looking for any and all beef ribs tips for the most tender possible.

 

specific question, salt...i have heard not to salt beef in a rub as it will draw out moisture?  agree or no?  is it okay to add once starting to smoke?  do you recommend an overnight rub with or without salt or not at all?

 

do you endorse 3-2-1 for beef ribs or something similar for steam to tenderize?

 

thanks for any inputs!

post #2 of 18

If there is salt in the rub I usually just put the rub on a couple of hours before I put them in the smoker, if no salt then overnight is OK, but not necessary. I do beef ribs the same as pork 3-2-1.

post #3 of 18

I'm with Al. I will add that when I do 3-2-1 with beef ribs I add beer to the foil pack, they turn out awesome.

post #4 of 18

The handy dandy search tool is yout friend..really!!

 

I put "beef ribs" in it and whoaaa!!!!

 

Look at this!!

 

http://www.smokingmeatforums.com/search.php?search=beef+ribs+ 

 

 Have a great day and enjoy the reading!!

 

  Craig

post #5 of 18

I use the 3-2-1 on my Beef ribs.

 

The rubs I use generally have about 1 TBS of salt per cup of rub.

I don't add any more salt, and I rub most things the night before smoking, including my Beef Ribs.

 

Also, I never taste any salt in anything that I do this way.

 

 

Bear

post #6 of 18
Thread Starter 

thanks guys...looks like i got some light reading to do :)

post #7 of 18
Delete
Edited by fmfa0801 - 6/4/13 at 6:41pm
post #8 of 18

Well, guess I am the Devil's advocate as I never take them that far (3-2-1). You like a "well-done" steak, then go for it. I like more of a medium one so opt for a 2-2- .5

No more than 4 1/2 hours, whatever configuration you might want. A great marinade is Mojo Crillio. Just stay away from the Goya brand.

 I even like leaving them in a pan of mojo and spoon it over the ribs as you smoke. These ribs have been pre-separated. Short ribs and beef backed ribs.

 

BR0013.jpg

 

BR0014.jpg

 

BRD0017.jpg

post #9 of 18

What don't you like about the Goya brand Mojo? Just curious. I like it, although i think its a bit salty. I use it for skirt steak often.

 

Quote:
Originally Posted by Flash View Post

Well, guess I am the Devil's advocate as I never take them that far (3-2-1). You like a "well-done" steak, then go for it. I like more of a medium one so opt for a 2-2- .5

No more than 4 1/2 hours, whatever configuration you might want. A great marinade is Mojo Crillio. Just stay away from the Goya brand.

 I even like leaving them in a pan of mojo and spoon it over the ribs as you smoke. These ribs have been pre-separated. Short ribs and beef backed ribs.

 

BR0013.jpg

 

BR0014.jpg

 

BRD0017.jpg



 

post #10 of 18
Quote:
Originally Posted by smokinstevo27 View Post

What don't you like about the Goya brand Mojo? Just curious. I like it, although i think its a bit salty. I use it for skirt steak often.

 



 


 I find Goya to watery actually. Probably more bitter Orange, I guess?  Doesn't adhere to the meat as well as Badia, Lizzy or other brands I've used. Even Winn Dixie and now Publix carry their own brands and are much thicker than Goya. I might force myself to use the Goya Chipolte though. Ever used that one?

 

 

 

post #11 of 18
Thread Starter 
Here's my plan. I think beef riBs will tenderize in the steam. Much like in a crock pot. So i am going to do a 2-4.5-1, with the 4.5 at about 190 degrees...stupid or no?
post #12 of 18

No but thank you for the list Flash. When my wallet isn't thin I've made mojo myself but that adds a few bucks to the grocery bill if you don't have the ingredients on hand. I will definitely be trying those other brands brother and I thank you for the tip!

Steve

 

Quote:
Originally Posted by Flash View Post




 I find Goya to watery actually. Probably more bitter Orange, I guess?  Doesn't adhere to the meat as well as Badia, Lizzy or other brands I've used. Even Winn Dixie and now Publix carry their own brands and are much thicker than Goya. I might force myself to use the Goya Chipolte though. Ever used that one?

 

 

 



 

post #13 of 18

you guys got me goin,    i just bought a rack and they are in the fridge rubbed down for a saturday smoke!

post #14 of 18

4.5 in foil @ 190º might be a little too long, I would do no more than 3hrs in the foil. But that's my 2¢

What ever way you decide to smoke them don't forget the Qview! banana_smiley.gif

 

post #15 of 18


 

Quote:
Originally Posted by drdrew View Post

Here's my plan. I think beef riBs will tenderize in the steam. Much like in a crock pot. So i am going to do a 2-4.5-1, with the 4.5 at about 190 degrees...stupid or no?


You will really not need the  -1 at the end of that. The 4.5 will have them literally falling off the bone....that is if you can find the bone. Remember the first number gives you your smoke, the 2nd braises them and the 3rd firms them up some. A 2-4.5-1 is a total of 7 1/2 hours, way to much for beef ribs....even pork for that matter.

 

post #16 of 18
Quote:
Originally Posted by smokinstevo27 View Post

No but thank you for the list Flash. When my wallet isn't thin I've made mojo myself but that adds a few bucks to the grocery bill if you don't have the ingredients on hand. I will definitely be trying those other brands brother and I thank you for the tip!

Steve

 



 


 Good luck. I find alot of my Mojo at Sav-A-Lot stores. Of course folks up North  may not see it as readily as we do down South. I have made it also, but just compare bottles. You with notice a more creamy consistency and much more spices in the Badia and other brands I mentioned. We usually pay no more than $1.97 here for a bottle.

 

post #17 of 18
Thread Starter 

but i don't want them soggy, so shouldnt i still do the firming up at the end?  i will check them in the foil for tenderness after 2 hrs and then every hour after untill desired tenderness?

post #18 of 18
Quote:
Originally Posted by drdrew View Post

but i don't want them soggy, so shouldnt i still do the firming up at the end?  i will check them in the foil for tenderness after 2 hrs and then every hour after untill desired tenderness?



 Well you know the saying, "Practice makes perfect". You may have to make a few attempt for you to find the consistency you like. My wife loves 3-2-1. I like alittle more bite, so I opt for 3.5-1.5-1

 You may find you will adjust either the 2nd or 3rd number or even both to reach the way YOU like them. And yes for firming them up, you will want to have some amount of time out of the foil.

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