Pork and beef ribs this saturday afternoon

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jaxrmrjmr

Smoking Fanatic
Original poster
Apr 21, 2013
523
54
Jacksonville, FL
One full untrimmed rack of pork spareribs.  What makes them even better is I picked them up for $.99/lb right before July 4th.

(2) 5 bone racks of beef ribs - they had them for $1.99/lb when I went to the grocery store this morning so I decided to throw some on there with the pork ribs.

Pork ribs got a yellow mustard rub down, then some store bought apple wood rub, then a rest.  Cooked at 240 with a mixture of pecan and hickory for a 3-1.5-.75.  Chef JJ's foil sauce using peach cider and honey.

Beef ribs got a quick message of Pirate's Gold followed by my favorite steak rub/dust.  Charred on charcoal Weber grill then in the smoker for 2.5 hrs.  Foiled with only beef broth for a the same 1.5 as pork ribs and followed up with the same .75 hr tighten up period back on the smoker.

I have the pork ribs pretty much nailed down how the family likes them.  The beef ribs are still new to me, but each time they get a little better and these were pretty good.






 
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That sure looks great!!! You got good pull back on both. Especialy for the beef ribs.  Mine look pretty much the same when done. Great job!!. Reinhard
 
I don't like to over do my beefies. Kinda like steak if they are meaty enough, I only do the 4 to 4 1/2 hour range. Got me some dino bones to do soon. Might even grill them.
 
Those both look great! What did you think of the apple wood?
Thanks.

I found a bunch of 9.25 oz. jars of McCormick Grill Mates Applewood Rub at Big Lots for $1.50 each.  They sell for $7-8 a jar in the grocery store.  I bought all they had which was probably 6-8 jars figuring that I could find something to do with it as I had never tasted it.  It turned out to be pretty good on ribs and I've been using for a while now.  I'm down to my last two jars.

It is good on ribs, but I'll go back to making my own rubs when I run out as I will not spend that much on rub.
 
 
I don't like to over do my beefies. Kinda like steak if they are meaty enough, I only do the 4 to 4 1/2 hour range. Got me some dino bones to do soon. Might even grill them.
The thing is that I had never had beef ribs before a few months ago.  It was a tough bone brought to me by my neighbor which he has grilled.  It tasted fantastic, but I was just knawing on it like a dog would a bone.......there was nothing there to eat.  That's what prompted me to try and smoke them.

So, the basis of the story is that I don't even know what flavor/texture combo I'm really looking for - I'll know it when I find it, but that could take a while to figure out.
 
The thing is that I had never had beef ribs before a few months ago.  It was a tough bone brought to me by my neighbor which he has grilled.  It tasted fantastic, but I was just knawing on it like a dog would a bone.......there was nothing there to eat.  That's what prompted me to try and smoke them.

So, the basis of the story is that I don't even know what flavor/texture combo I'm really looking for - I'll know it when I find it, but that could take a while to figure out.
 Understandable for sure. Personally I like all beef like I do my steak, in a medium rare area, around 140º IT.  Now depending on the quality of your beef, you might be knawing on some. Some of the dino bones I had were like butter. Even did them on the grill and it was like eating Prime Rib.

 
You got some good, meaty beef bones there. The ones I find around here never have much meat on them at all. And I don't like paying $3.49 lb. for bones.
 
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