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Beef Ribs Suck

post #1 of 19
Thread Starter 

OK guysand gals I have to confess my self .

 

This week end per my wife beef ribs were it, 1.99 lbs OK were doing good !

mustard and basic Montreal rub , smoked at 230 for 6 hrs . At 8:00pm  at nite I pulled them and they sucked from rub to tough as hell. very dry and not done.

some time we don't like to see the agony of defeat. 

 

Just thought i would share the bad also

 

John

post #2 of 19
I've fixed 'em but not for a couple years. I thought they were pretty good!
post #3 of 19
th_nopicsye3.gif your prolly wishing it never did happen.. but hey... we learn from our mistakes
post #4 of 19

I did these ribs a week or so ago.  They turned out excellent.  Check them out.

 

http://www.smokingmeatforums.com/gallery/image/view/id/126108/album/89413

 

http://www.smokingmeatforums.com/gallery/image/view/id/126110/album/89413

 

Smoke

 

 

 

 

 

 

 

 

 

 

 

 

post #5 of 19
Thread Starter 

hey climbed back on and did a fatty so no issue here!  but need a little help on the beef ribs . next time .

I like that no pic never happened idea.

 

John

post #6 of 19

Dont give up i've eaten and made some pretty finger lick'n cow ribs.............thumb1.gif

post #7 of 19

I've done beef ribs a few times that were IMHO very good.

I bought some of those $1.99 sale price ribs down here from a local grocer and smoked them just like any other beef rib, and like yours  they looked great but they were dry ,tough ,and lacked flavor. Like they say.I got what i paid for?

post #8 of 19

I do beef ribs all the time and they come out great.  

 

I do not rub them with mustard.  I spray them with a light coat of oil first, then with Montreal or SPOG.  IMHO, most spices are oil based, and the oil helps them adhere to the meat better.  Mustard is water based.  I don't know if that has any effect on the outcome or not.  I just know the wife loves them, so that means they are good.

 

Here are mine.  6 hours, no foil, no spritz.

 

Misc Q 022.jpg

 

Misc Q 025.jpg

 

Misc Q 026.jpg

post #9 of 19

Those look really nice scooper.    drool.gif

post #10 of 19

Did you foil them soslow? Like a 3-2-1? Or was it 6 hours in smoke? Foiling would have kept moisture in better.

post #11 of 19

Soslow-We learn from our mistakes, and you bounced right back by making a fattie. Good for you!

 

Scooper-your ribs look great!

post #12 of 19

"tough as hell. very dry and not done."

Well there's your problem. biggrin.gif

 

Without knowing a little more about your method, it's hard to guess. Eliminate any variables first by checking your temps. If the sale is still on, I'd ask the butcher which cut they are and get some more and try again. Try the 3-2-1 method, as it's a proven and time honored process for breaking down connective tissue and delivering "fall off the bone" tender ribs, no matter what the species. Once you get that dialed in you can tweak, twiddle, experiment and come up with what works best for you. 

Sometimes cooks just don't go our way. Glad to hear the fatty worked out, now let us know how the ribs work out next time!

post #13 of 19
Thread Starter 

I still got the bug, and got a chicken on now.

Scooper your killing me looks so good! I didn't do the 3-2-1  just 6 hrs at 225% temp was good I have temp  sensors all over.

My wife ate 2 ribs ( she loves me )( Like Eman) She also said screw the sale price they were bad ribs not much meat any way. I guess Being a poor boy growing up, just looked at price.

I have never used the mustard before just gave it a try.

By the way Scooper what ribs do you get ????

 

Thanks all for the positive input. I will be Back.

 

John

 

post #14 of 19

Them Ribs look real good...

post #15 of 19

Thank you guys!

 

I did not want to hijack soslow's thread, but I wanted him to see that not all beef ribs suck.  biggrin.gif

post #16 of 19

I've done beef ribs a few times & they always came out good, but I do them 3-2-1.

 

I still like pork ribs better.

post #17 of 19

I agree on spraying the beef ribs with oil.  Prok has more fat in it typically.  I have found that the only beef that we like to smoke is tri tip.  That is because the ones I buy are untrimmed and have a cap of fat on them that keeps them nice and moist.  Those ribs looks great.  So now when I am buying meats to smoke I make sure there is a layer of fat on the top or around at least as much as possible.

post #18 of 19

You did NOT prepare the beef ribs correctly.

You do NOT cook beef ribs long. They are not to be overdone.

Think rib eye steak. These ribs are from the rib eye. So you only have them on the gill a SHORT time.

Would you leave your steak on for 8 hours? NO

 

We use a jerk rub  Depending on how much meat are on the ribs, how long on each side. HOT grill.

A couple minutes on each side.

MMMMM GOOD!

post #19 of 19

Soslow ....beef ribs can be tricky..and it also depends on the rack ...where they just cut off a rib roast ?, like the ones Scooper showed, beautiful rack with a alot of meat ....Yours looked like the big cryo packs I see , alot of fat and little meat ...Get friendly with a butcher and get prime rib bones ...Another option is a rack of short ribs ...do the 3-2-1 and they come out beautifully...

 

 

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