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Beef Rib Crisis I Need Some Help!

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mavven

mavven

Fire Starter
Original poster
Aug 7, 2013
66
10
So here is my story in short. I recently purchased a cookshack 009 smoker and have been smoking (new to this) st louis ribs and baby back ribs. My girlfriends family friends ate my ribs several times and loved them so much. We are going to said friends house tomorrow for dinner. They have loved my ribs so much, they have asked my girlfriend if they buy the ribs and drop them off if I will smoke them for dinner tomorrow night.

fast forward to today. They dropped off 3 racks of baby backs which is no problem, I've made them a bunch of times. Here's where the "crisis" comes in. They dropped off two racks of beef ribs! I have never attempted to cook beef ribs. I'm totally in the dark on this.

First and formost I only like my pork ribs with apple wood and I'm not going to go out and buy any other wood for the beef ribs. I hope that's ok? Where do I start with beef. There are pictures below. Do I cook them at 250-270° like I do my ribs? Do I foil them like pork ribs? How long do I cook them?

Can I do Johnny Trigg style with them?

I'd love some advice from anyone who has experience smoking beef ribs.

20130927_172227.jpg

20130927_172227.jpg

20130927_172221.jpg

20130927_172221.jpg

 
mavven said:
So here is my story in short. I recently purchased a cookshack 009 smoker and have been smoking (new to this) st louis ribs and baby back ribs. My girlfriends family friends ate my ribs several times and loved them so much. We are going to said friends house tomorrow for dinner. They have loved my ribs so much, they have asked my girlfriend if they buy the ribs and drop them off if I will smoke them for dinner tomorrow night.

fast forward to today. They dropped off 3 racks of baby backs which is no problem, I've made them a bunch of times. Here's where the "crisis" comes in. They dropped off two racks of beef ribs! I have never attempted to cook beef ribs. I'm totally in the dark on this.

First and formost I only like my pork ribs with apple wood and I'm not going to go out and buy any other wood for the beef ribs. I hope that's ok? Where do I start with beef. There are pictures below. Do I cook them at 250-270° like I do my ribs? Do I foil them like pork ribs? How long do I cook them?

Can I do Johnny Trigg style with them?

I'd love some advice from anyone who has experience smoking beef ribs.

btw. These beef ribs are each 5 pounds from the butcher shop. They paid $53 dollars for 10 pounds so I really don't want to mess them up.

20130927_172227.jpg

20130927_172227.jpg

20130927_172221.jpg

20130927_172221.jpg

Click to expand...
 
Trim off some of the surface fat, sprinkle on spog and follow the 3-2-1 rib method around 250 deg or so.  During the wrapping phase use some beef broth and maybe a splash of worsty.  Simple is generally better for beef.
 
njfoses said:
Trim off some of the surface fat, sprinkle on spog and follow the 3-2-1 rib method around 250 deg or so.  During the wrapping phase use some beef broth and maybe a splash of worsty.  Simple is generally better for beef.
Click to expand...
Ok a couple of things. Please forgive me but what is spog? This is all new to me. Also... am I keeping the rack whole like I would with pork ribs or am I cutting the beef ribs and then smoking them.
 
njfoses said:
spog= Salt, Pepper, Onion, Garlic.  Keep the rack whole.  Here are some i did not to long ago.  http://www.smokingmeatforums.com/t/140947/dino-bones-q-view
Click to expand...
thanks for the quick responses man, your great! I just read your thread and saw the time it took. I've been reading a lot of post the last hour and everyone of them said no more than 4 1/2 hours for beef ribs. Also is apple wood ok? That's all I got. And did you put them in the foil pan when you added the broth and all those ingredients?
 
I find 3-2-1 for beefies over done. I don't like my steak well done either, but 3-2-1 will get you thru your crisis. I like to marinate them in mojo crillio. Cut them apart or leave the whole.

BeefShortRibs0068.jpg

BeefShortRibs0068.jpg


Individual beef short ribs in pan

PrimeBone017.jpg

PrimeBone017.jpg


Long bone beef short rib.

Draining0010.jpg

Draining0010.jpg


You can easily tell when beefies are done by their rich beef color.
 
Apple wood is fine for your beef ribs. Cherry and pecan are my favorites for all beef cuts. If apple is what you have use it. I do mix cherry and apple for pork ribs. I would keep those ribs whole, and as mentioned season with SPOG and use the 3-2-1 method or cook straight through with no foiling. Plan on 6 hours, but start checking at around 4hrs. When I use the 3-2-1 method I check for doneness before foiling, half way through the foil and at the end if the foil. I use the tooth pick method. When it goes in without resistance the ribs are done.
 
Flash said:
I find 3-2-1 for beefies over done. I don't like my steak well done either, but 3-2-1 will get you thru your crisis. I like to marinate them in mojo crillio. Cut them apart or leave the whole.

BeefShortRibs0068.jpg

BeefShortRibs0068.jpg



Individual beef short ribs in pan

PrimeBone017.jpg

PrimeBone017.jpg



Long bone beef short rib.

Draining0010.jpg

Draining0010.jpg



You can easily tell when beefies are done by their rich beef color.
Click to expand...

They are on the smoker as we speak. Went on at 7:06 AM I have 3 racks of ribs and the 2 beef racks. They won't all fit on my 009 so I'm doing the beef first. I seasoned them last night, very simple rub. I wet them with worcestshire and then rubbed them with a mix of salt pepper garlic onion dry mustard and paprika.

My 009 maxes out at 250° on the thermostat so these ribs are a combined 10 pounds, so I cranked it to 250° am my reliable taylor digital gauge is reading between 235 and 245.

So what was your cooking time and temp for the above ribs? Also can I go buy this mojo sauce in the store? And can it be added to the foiling process? Also should I foil or put in aluminum pan? Thanks for your reply and help.

ohhhhh almost forgot... how do I store these, as dinner will be at 6:00 pm and these will be done way before that?
 
Last edited:
Apple will be fine. You said it: it's what you have. This is not a crisis. This is cooking. You're gonna go fine. Cook em the way you do your pork ribs. Go with what you know. Experiment on your own dime later. BTW you're gonna love beef ribs cooks Trigg's way.

When they're done let em cool. Wrap them in foil. Then about 30-45 min before guests arrive heat them in a low temp oven or your pit turned down low just to warm them.


Mojo Criollo

1 cup sour orange juice **
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb
1 teaspoon cumin
4 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in Mojo Criollo
** You can replace the sour orange juice with the following mix;

6 oz. orange juice
2 oz. lemon juice

Peel and mash the garlic cloves. Mix all the ingredients and let it sit for a minimum of one hour.

HTH
 
Last edited:
Bama BBQ said:
Apple will be fine. You said it: it's what you have. This is not a crisis. This is cooking. You're gonna go fine. Cook em the way you do your pork ribs. Go with what you know. Experiment on your own dime later. BTW you're gonna love beef ribs cooks Trigg's way.



When they're done let em cool. Wrap them in foil. Then about 30-45 min before guests arrive heat them in a low temp oven or your pot turned down low just to warm them.

HTH
Click to expand...


lol I'm pretty dramatic with "crisis" huh! I just don't want to mess them up. I'm doing the pork ribs in trigg sauce, would it br overkill to do the beef in trigg as well? Or as said above, should I use mojo (if I can find it in the store)
 
Last edited:
mavven said:
lol I'm pretty dramatic with "crisis" huh! I just don't want to mess them up. I'm doing the pork ribs in trigg sauce, would it br overkill to do the beef in trigg as well? Or as said above, should I use mojo (if I can find it in the store)
Click to expand...

You can find it but I'd stick with what I know. I added a mojo recipe above but I mostly use it on poultry and pork.

You said they like your cookin. Tell me again why you're gonna change?
 
Last edited:
Hey bama... you said when there done let them cool then wrap them in foil. Do I leave them at room temp or put in fridge. They will be done around 12-1 and dinner is at 6-6:30?
 
mavven said:
They are on the smoker as we speak. Went on at 7:06 AM I have 3 racks of ribs and the 2 beef racks. They won't all fit on my 009 so I'm doing the beef first. I seasoned them last night, very simple rub. I wet them with worcestshire and then rubbed them with a mix of salt pepper garlic onion dry mustard and paprika.

My 009 maxes out at 250° on the thermostat so these ribs are a combined 10 pounds, so I cranked it to 250° am my reliable taylor digital gauge is reading between 235 and 245.

So what was your cooking time and temp for the above ribs? Also can I go buy this mojo sauce in the store? And can it be added to the foiling process? Also should I foil or put in aluminum pan? Thanks for your reply and help.

ohhhhh almost forgot... how do I store these, as dinner will be at 6:00 pm and these will be done way before that?
Click to expand...
Alot of places do not have Mojo, more a South thing. Cuban origin (?) Someone put up a recipe.  I suppose these ribs, unless in the pan were more a 2-2-1/2. If I leave them in the pan, I just leave alittle mojo in the pan and rotate them around and spoon the mojo over them. After about 4 hours (235º-240º), I pull them out and finish them on the grates.  I always spritz them. Usually Makers Mark or Wisers Deluxe and Apple Juice.  Adding Mojo in foil would not hurt, it tends to give beef a "tang" which I personally like.  As to pan or foil, that is up to you. If you are just using a rub, I would do the foil. Here is another Mojo recipe:

Mojo:
4 garlic cloves, minced  ( I use minced from jar)
1 jalapeno, minced  (Used crushed red peppers instead 1 ½ tsp)
1 large handful fresh cilantro leaves, finely chopped  (used 1 tblsp Parsley)
Kosher salt and freshly ground black pepper  (1 tsp salt, 1 tsp pepper)
2 limes, juiced  (used one of the store bought lime juice limes, around ½ cup)
1 orange, juiced  (used store bought OJ, around ½ cup)
2 tablespoons white vinegar
1/2 cup olive oil
¼ cup bitter orange
½ cup red onion chopped

Finely chop and mix together the garlic, jalapeno, cilantro, salt, and pepper. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
 
Last edited:
So here's a update. These things are monsters at 5 pounds each! I just put them in the oven because I want a internal temperature of 180ish... at 175 now. Had to get them off the smoker because the ribs have to go on and be ready for 6:00 PM geezzzz...

here is a pic of one of the racks. I will giv details later. Ohhhhhh and thanks a ton for all the advice/help! Greatly appreciated on my end!

20130928_122628.jpg

20130928_122628.jpg

 
mavven said:
Here are pics of the final products! You can tell the difference between the two, one has 3 bones and the other rack has 4 bones :) will give details later, I'm going to take a power nap while the ribs smoke!

20130928_132036.jpg

20130928_132036.jpg

20130928_132641.jpg

20130928_132641.jpg

20130928_133014.jpg

20130928_133014.jpg

Click to expand...
By the size of those bones, it looks like Dino Ribs. I even slide those on the grill if they are on the meaty side.

PrimeBone017.jpg

PrimeBone017.jpg


BeefBackedRibs0012.jpg

BeefBackedRibs0012.jpg

 
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