Beef ribs

captainkenny

Newbie

Original poster

Nov 11, 2012

4

10

Savannah, Ga

• Nov 17, 2012

• #1

Ok, so yesterday I took some ribs I had in the freezer for a few months out. I have smoked mostly butts, and whole chickens and this was my first attempt at beef ribs. I did my homework on here and did the 3-2-1 method but more like 3-1.5-.5. I even found a rub on here that was simple and tasted pretty good. The ribs were terrible, 100 % garbage. The taste was terrible and hard to explain more related to the meat and not the rub. Also pretty dry? Maybe a little freezer burnt? Any ideas or thoughts?

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Nov 18, 2012

• #2

Kenny, morning..... What temp were you cooking at and what kind of wood....  What type of smoker are you using ???  

a little more info would sure help in figuring out your problem....   Dave

 

captainkenny

Newbie

Original poster

Thread starter

Nov 11, 2012

4

10

Savannah, Ga

• Nov 18, 2012

• #3

Ok yeah that may help right. Ok I used hickory chips, temp around 225, and it is a fairly new Masterbuilt gas smoker I purchased at Home Depot . When it comes to smoked meat there isn't really anything I wouldn't eat...I ate a few of these and threw em in the trash. I don't have the rub ingredients in front of me now, but it was one I found on here although I cant find it now either can't remember exactly how I searched it. anyway simple basic rub. When I get to the house I'll post it.

 

daveomak

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Omak,Washington,U.S.A.

• Nov 18, 2012

• #4

Kenny,..  Sounds like too much smoke to me.... or freezer burn....  either of those will make meat taste very bad.....    

Was the smoke thin ??  Wispy, see through bluish color ??  I am assuming your therm is calibrated to boiling water.....   You would know if it was the rub.... You probably wouldn't put something you didn't like on the ribs... Dave

 

captainkenny

Newbie

Original poster

Thread starter

Nov 11, 2012

4

10

Savannah, Ga

• Nov 18, 2012

• #5

Dave, thanks yes the thermometer is accurate I even have one I leave in the cooker to be sure and they read the same. Too much smoke interesting as I never really thought about that, and maybe did put too many chips in. Thinking back I put only a small amount less than I normally do when cooking much more weight. I wonder what would be an acceptable amount of wood? And as far as the color of the smoke I was gone for the first hour of cooking and am not sure.What should I be looking for? Thanks again.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Nov 18, 2012

• #6

Try them in a pan after you've marinaded them over night in Mojo crillio. I will drain most of the mojo off, but then leave enough to spoon over the ribs as they cook.  I average around 4 1/2 hours for my beef ribs.

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• flash
• Nov 18, 2012

BeefShortRibs0068.jpg

• flash
• Nov 18, 2012

BeefShortRibs0069.jpg

• flash
• Nov 18, 2012

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• flash
• Nov 18, 2012

Good smoke on right