Beef back ribs call me crazy

smokininidaho

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Nov 11, 2011

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N. Idaho

• Nov 22, 2011

• #1

Hi folks, well finally got a day off work and I had a hankering for some beef ribs, went down to the local market this morning and got a nice rack of choice beef. Got home pulled off the membrane, now for the rub, I used grill mates cowboy rub as the main rub, then just a nice sprinkle of spicy montreal steak, next a touch of  dark brown sugar. So call me crazy it's like 38-40 degrees here or so strong winds and on and off rain (mostly on), oh well. Wrapped the ribs in plastic wrap for about 4 hours, then I got my little Brinkmann vertical smoker going with some lump Royal Oak and cherry wood chunks. Put the ribs on when the smoker hit 250 and had some nice TBS going. Gonna try to keep it between 220 and 250 for 3 hours then wrap in foil for 2 hours before going back on naked

. Will debate then whether or not to sauce with chipolte bbq sauce or just wait and dip. Leaning towards waiting and dipping. Here's some q-view before they hit the smoke. Forgot to mention will be adding some nice seasoned maple when I need to add more lump. Also mopping with apple cider every hour or so, can't wait! (but I'll have to.)

 

Last edited: Nov 22, 2011

SmokinAl

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• Nov 22, 2011

• #2

Man o man those guys look good!!!

Can't wait to see how they turn out!

 

Bearcarver

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• Nov 22, 2011

• #3

These are gonna be GREAT !!!

Com'on Al, move over---Beef Ribs are my favorite!!!

Bear

 

ellymae

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• Nov 22, 2011

• #4

Looking good - I have some short riba on the pit as I type...

 

tom c

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Aug 26, 2011

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Orlando, FL

• Nov 22, 2011

• #5

I love Beef Ribs my last ones were my best ever. I did them 90 minutes / 45 minutes / 45  minutes they came out almost fall off the bone with just enought tug.

 

rdknb

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Chester (Kent Island), Md

• Nov 22, 2011

• #6

Can't wait to see them finished

 

smokininidaho

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• Nov 22, 2011

• #7

Okay folks, they are looking good, about ready to foil or just may let them go and keep mopping, put the maple wood on awhile ago and I wish you were here to smell these guys. BTW Royal Oak rules, screw cowboy lump, forgot how hot and long this stuff burns, had to take a few lumps out as I started my cook to get temps down, also Royal Oak has a much better smell to it when burning. Here's some q-view!

 

Bearcarver

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• Nov 22, 2011

• #8

OMG !!!

That looks great already !!!!

I'll be back tomorrow for the cut up internal Qviews & BearViews!!!

Wow, I can't wait !!

Thanks Idaho!!!

Bear

 

raptor700

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Crestview, Florida

• Nov 22, 2011

• #9

Looking good, 

Bear; i'm gonna wait this one out! 

 

B

big andy a

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Nov 7, 2011

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Loudon, Tennessee

• Nov 22, 2011

• #10

Great looking ribs.  I can almost smell them through the computer screen!  

Beef ribs are hard to beat.

Thanks for sharing.

Curt.

 

boykjo

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• Nov 22, 2011

• #11

 

smokininidaho

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N. Idaho

• Nov 22, 2011

• #12

Well folks, it's all good! These are the best I've ever made, a little spicy, a little sweet and some great tasting meat. The cherry and maple combination  is one I will use again. The Royal Oak lump is what made this my best ever, bad weather conditions I was able to hold even temps with my vents. Here's the finished product after a few kids stole some meaty bones.

 

smokininidaho

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N. Idaho

• Nov 22, 2011

• #13

Guess I need to learn how to post pics better, any help would be appreciated.

 

dewetha

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Aug 21, 2011

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Chicago - south Burbs

• Nov 22, 2011

• #14

awesome looking ribs.

 

raptor700

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Crestview, Florida

• Nov 22, 2011

• #15

Very nice Dinos!

I like the cherry, maple combo myself

                 

 

jak757

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Dec 4, 2009

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Akron, Ohio

• Nov 23, 2011

• #16

Get me a bib and hand me a rib, man those look good!!

Excellent job.  

 

Bearcarver

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• Nov 23, 2011

• #17

Looks Perfect, Idaho !!!!

Dang I love those Beef Ribs !!!!

Each time you submit a picture, hit the "return" key ("enter" on some keyboards)---hit it about 3 or 4 times.

This will put blank spaces between your pictures.

Then after all your pics are in, you can put your wording in between the pics.

Put the words closer to the pic you're talking about, so people know which words go with which pics.

I also like to hit preview now and then, so you don't lose everything, if something screwy happens.

Hope this helps,

Bear

 

africanmeat

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• Dec 1, 2011

• #18

it is to die for  

 

B

big andy a

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Loudon, Tennessee

• Dec 1, 2011

• #19

I need to find some place local to get beef ribs.  All the major markets only carry pork ribs and beef short ribs.  Those dinos look great.

Curt.

 

flash

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Chiefland/Cedar Key, Fl

• Dec 1, 2011

• #20

Other than a little long on the smoke (if you did do a 3-2-1) they look great. Remember beef doesn't have to be done as long as Pork. I usually don't don beefies longer than 4 to 4 1/2 hours. Keep on smokin.