First time beef ribs with Qview

lutznutz

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Original poster

Jan 24, 2010

31

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Lutz, FL

• Jul 4, 2011

• #1

this was my first attempt to make beef ribs. I made a rub similar to what you'd use with prime rib, that is, heavy on the pepper, with salt and garlic powder. I toned it down and gave it a Florida twist with celery seed and orange peel.

They turned out pretty good. They didn't even need a sauce (contrary to my wife's opinion, who sauces everything). They shrunk a lot but the meat was more tender and fattier than brisket.

 

camping hoosiers

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Aug 14, 2007

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Louisville Kentucky

• Jul 4, 2011

• #2

Those look really good! I have never had beef ribs so I think I'll be giving those a try before long! Great job!

 

beer-b-q

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May 1, 2007

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• Jul 4, 2011

• #3

Great Looking Ribs...

 

SmokinAl

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Jun 22, 2009

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• Jul 5, 2011

• #4

They look great. It's amazing how much beef ribs shrink when you smoke them.

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Jul 5, 2011

• #5

it looks great and yummy well done

 

scooper

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May 20, 2011

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Boca Raton, FL

• Jul 9, 2011

• #6

They look awesome!

What method did you use?  3-2-1?

 

lutznutz

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Jan 24, 2010

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Lutz, FL

• Jul 9, 2011

• #7

It was more like a 5-2 than 3-2-1. I guess I treated them more like brisket than ribs.

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Jul 9, 2011

• #8

LutzNutz said:

It was more like a 5-2 than 3-2-1. I guess I treated them more like brisket than ribs.

Click to expand...

 I would assume you do not like your steak well done, why the beefies? I never do them more than 4 1/2 hours. Still want some pink in mine. A modified 3-2-1 at 2.5- 1.5 - .5 works good for that purpose.

 

Last edited: Jul 9, 2011

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Jul 9, 2011

• #9

I could go for a few of those with my coffee. 

 

lutznutz

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Jan 24, 2010

31

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Lutz, FL

• Jul 9, 2011

• #10

Quote:
Well, it was the first time I had done them, so I was kind of winging it on the times. I do think they where in the smoker longer than necessary since they cooked pretty quick. They probably could have been foiled at 4 hours.

I do prefer my steaks rare but have noticed that rare meat on the bone can be a little tough and/or stringy, which I'd like to avoid. The next time I do them I'll try a shorter initial smoke and a longer foil.

 

scooper

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May 20, 2011

389

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Boca Raton, FL

• Jul 9, 2011

• #11

LutzNutz said:

Quote:

Well, it was the first time I had done them, so I was kind of winging it on the times. I do think they where in the smoker longer than necessary since they cooked pretty quick. They probably could have been foiled at 4 hours.

I do prefer my steaks rare but have noticed that rare meat on the bone can be a little tough and/or stringy, which I'd like to avoid. The next time I do them I'll try a shorter initial smoke and a longer foil.

Click to expand...

I am with you on the stringyness of beef ribs.  I love a rare steak, but the rib bones have to be cooked.

I did some whole beef shorts ribs a while back.  I wanted them tender, but not falling apart.  Here is what I did, and was pleased with the results.  http://www.smokingmeatforums.com/forum/thread/108159/whole-short-ribs-first-attempt

I want to do some rib bones, but they want $2.99 lb. for them, and they are trimmed right to the bone.  One time last summer Whole Foods had them on sale for $0.99.  I had to get there early and stock up. 

 

raptor700

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May 20, 2010

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Crestview, Florida

• Jul 9, 2011

• #12

I'm with scooper on this on.

I am with you on the stringyness of beef ribs.  I love a rare steak, but the rib bones have to be cooked.

Click to expand...

 

flash

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Chiefland/Cedar Key, Fl

• Jul 9, 2011

• #13

LutzNutz said:

Quote:

Well, it was the first time I had done them, so I was kind of winging it on the times. I do think they where in the smoker longer than necessary since they cooked pretty quick. They probably could have been foiled at 4 hours.

I do prefer my steaks rare but have noticed that rare meat on the bone can be a little tough and/or stringy, which I'd like to avoid. The next time I do them I'll try a shorter initial smoke and a longer foil.

Click to expand...

 Get a good meaty beef rib and you will not feel that way. Medium rare was outstanding.

 

scooper

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May 20, 2011

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Boca Raton, FL

• Jul 10, 2011

• #14

Flash, that rib looks amazing.  What was the seasoning and mop?