Toggle sidebar

First beef back ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Hey Gunny, drop a line after you do these and let us know how it went.

I've tried a few times in the past few years.  Failed every time.  So, if you figure out what works, I'd like to read the AAR.

Take care,
Tom
 
More great info for future smokes, thanks for the post and the replies. I will share my results when i get around to actually smoking the beef ribs.
 
Personally I never do a 3-2-1 on beef ribs. I don't like my beef steaks well done, neither my ribs. More like a 2.5-1-1 or 2.5-1-.5 depending on thickness. Alot of times we slice them first if they come in a rack. Try marinading them with Mojo Crillio. Really nice with beef.

BR0013.jpg

BR0013.jpg


Draining0010.jpg

Draining0010.jpg

 
Will do. After I got them open last night I saw just how little meat is actually on them. I'm thinking 4 hours at the most at 225, along with some baby backs. I'll start a new thread in a bit and let everyone know how it turns out.
 
SmokinGunny said:
 
Will do. After I got them open last night I saw just how little meat is actually on them. I'm thinking 4 hours at the most at 225, along with some baby backs. I'll start a new thread in a bit and let everyone know how it turns out.
Click to expand...
Yeah, it is sad on some beef ribs are sliced down. Look for some of the Dino Ribs, although we don't see them that often anymore. Outstanding. But you will pay for them too.

PrimeBone017.jpg

PrimeBone017.jpg

 
  • Like
Reactions: lauralee
Great thread, good info. I'ev done 321 on beef ribs in the past and they had a good falvor, but a bit dry in spots- jerky like.

Just tossed a nice rack of ~ 5+ lbs on at 230 , apple and hickory chunk. Didn't get a before pic, forgot.

I think I'll try a 2.5, foil-1, .5 or so and see where we are. What Int temp would you guys be shooting for?
 
2.5 at 235 got me to 151. Foiled now and climbing, at 163 in about 30 minutes.

Going to take them to ~170 and unwrap. Finish them to 180-185 andlet 'em rest. The probe is going in these pretty easy already so hopes aree high. haha.
 
Backyardboss said:
 
2.5 at 235 got me to 151. Foiled now and climbing, at 163 in about 30 minutes.

Going to take them to ~170 and unwrap. Finish them to 180-185 andlet 'em rest. The probe is going in these pretty easy already so hopes aree high. haha.
Click to expand...
The single dino rib I did above was pulled at 140º IT. The group photo was based on time only. Hard to get an accurate reading due to the bone and not a whole heck of a lot of meat.
 
Jay1340 said:
 
Remove membrane if there is one.

Don't trim unless more than 1/3" fat

Paint lightly with olive oil

Rub lightly in salt and pepper

Smoke with mesquite, or pe can at 225-250*, secret is consistent temp, not so much the temp.

Texas crutch at 150*, remove at 180*, take to 190/195*

Rest 30-45 minutes, if you can wait, if not well, have at em.

Or instead of Texas crutch, I throw em in an old blue metal roaster pan and foil tightly, saves the Ju and moistures better.

Should pull off the bone.
Click to expand...
I am doing my first beef ribs in the smoker tomorrow.

I am going to try to follow this.  

Does "Texas Crutch" mean wrap in foil?  Or when you throw them in the roaster pan and "foil tightly" instead - are you using the foil to seal the pan so the ribs are in an air pocket, or is it wrapped right around the meat?

Should I be using water in the smoker water pan?

Last question - I only have Apple wood chips.  Will that taste OK with beef or is that a major faux pas?

Thanks all!

Laura
 

PS Jay in your signature block you say welcome to Austin but please don't move here -- I would like to apologize in advance, I'm trying to talk my husband into moving there.  Sorry!
 
Texas crutch is wrap in foil. Or you could put in a pan of some sort and then cover with foil. For a while I was using one of those old blue & white speckled porcelain coated roaster pans and just slapping the lid on it. 

Right now I'm trying butcher paper wrap on some babies and 2 14+lber briskets. The babies went 2 hours bare. Then been in the paper for about 2.75 hours. seems that they aren't loosing the firmness that they do with foil.

On the beef ribs, I did something a little different the last time. I took them to 150*, wrapped in foil, took them out, to 185*, then started probing the meat every 5* with a meat thermometer looking for the feel of sticking the probe in a stick of butter that stays out on the counter. Which ended up being about 205*!! We like our ribs falling off the bone tender though!!! Yeah, I know all them competition cookers say you want just a bite and good teeth marks. My girlfriend and I prefer to keep our teeth till we die, not leave them on a plate o Q, so we like it tender!!!

All I use in my water pan is water. Some use apple this or a whole bunch of other stuff. You can experiment if you like, but if I was making a recommendation, I'd say get your beef ribs' smoking technique down before ya go experimenting!!!!

I've been using pecan with my beef.

But have used mesquite, just go VERY light with mesquite, it can be over powering!!!

I wouldn't think apple would be bad. We've found beef doesn't like sugar so we only use salt & pepper on ours. Apple's not overly sweet, like peach or cherry so should be alright.

And as far as moving here. Oh hell, just what we need another Caleefornee!

The big issue in Texas with Y'all is, most of youns move here and want to change shit!!! Don't do that!! If you're going to move to a place and make it like the place ya left, then just stay there!! 

I'll be honest, my girlfriend took me to San Diego area twice, I wasn't impressed. Oh the view was nice, but the ocean was cold when I stuck my toes in. But just wasn't my thing. So rather than knock the place or upset the locals, I just stay here in Texas or go somewhere else I like better.
 
Water or sand in the water pan. I like oak and cherry for wood, but as you can see you can use many types.   I love the pan short ribs in mojo, but have also pulled them out of the pan to finish firming them up.

BeefShortRibs0065.jpg

BeefShortRibs0065.jpg


BeefShortRibs0068.jpg

BeefShortRibs0068.jpg


BeefShortRibs0069.jpg

BeefShortRibs0069.jpg


Beef takes on a color. Seems to let you know when they are done. I still tend to keep them on no more than 4 to 4 1/2 hours.
 
Well, my ribs turned out "so so" -- I thought they were great, but my husband complained there wasn't enough meat on them.  To me, that's beef ribs but the taste - there's just nothing like smoked beef rib meat to me.  I did some braised short ribs recently and they were good but I felt that beefy flavor disappeared.  I definitely prefer smoked beef.

What went wrong:
First, I read a few other methods that didn't foil so I was going to smoke them all the way through but they were getter pretty dry so I did foil them for about an hour or two.  

Second, I did put some rub on them the night before, but I only did one coating of BBQ sauce awhile before I foiled them.

Third, after about 5.5 - 6 hours they were still a little tough, but we were starving and I pulled them.

I should have done more sauce - they were a little dry and bland.

And I should have been better with my timing to let them cook completely.

Next time!

They were still delicious, IMO, I just want more, moister, and more tender next time!  

And there definitely will be a next time.  

PS Jay - don't worry - if I get my way and move to Texas I will assimilate quickly and completely.  It is not right move into someone else's area and take advantage of all the benefits they offer but expect them to cater to the ways you're used to -- ways which probably have a lot to do with why the place got so screwed you felt compelled to leave  in the first place!.  (I stumbled upon this recently, you may appreciate it: https://www.youtube.com/embed/4CDFxeB7Y-s)
 
  • Like
Reactions: jay1340
SmokinGunny said:
 
I'm glad I saw this since I'm smoking beef back ribs tomorrow. I got them on sale at the commissary for cheap so I figured why not? Except they aren't cut in a rack, it's almost like they are cut into the serving portion, kind of like the braised short ribs you'd get at Olive Garden.
Click to expand...
That's how they package them at my grocer too.  Unfortunately they often don't have enough meat on them to justify a purchase.  They are often mostly bone with just a little meat, like something you'd buy as a treat for your dog.  Whenever I see them with a decent amount of meat though, I buy them.  My wife loves beef ribs.
 
LauraLee said:
 
Well, my ribs turned out "so so" -- I thought they were great, but my husband complained there wasn't enough meat on them.  To me, that's beef ribs but the taste - there's just nothing like smoked beef rib meat to me.  I did some braised short ribs recently and they were good but I felt that beefy flavor disappeared.  I definitely prefer smoked beef.

What went wrong:
First, I read a few other methods that didn't foil so I was going to smoke them all the way through but they were getter pretty dry so I did foil them for about an hour or two.  

Second, I did put some rub on them the night before, but I only did one coating of BBQ sauce awhile before I foiled them.

Third, after about 5.5 - 6 hours they were still a little tough, but we were starving and I pulled them.

I should have done more sauce - they were a little dry and bland.

And I should have been better with my timing to let them cook completely.

Next time!

They were still delicious, IMO, I just want more, moister, and more tender next time!  

And there definitely will be a next time.  

PS Jay - don't worry - if I get my way and move to Texas I will assimilate quickly and completely.  It is not right move into someone else's area and take advantage of all the benefits they offer but expect them to cater to the ways you're used to -- ways which probably have a lot to do with why the place got so screwed you felt compelled to leave  in the first place!.  (I stumbled upon this recently, you may appreciate it: https://www.youtube.com/embed/4CDFxeB7Y-s)
Click to expand...
Sometimes it is hard to find "meaty" beef ribs, be they Backed or Short Ribs. We hit different grocery stores when we travel and are heading home. Sometimes we get lucky. If you like a tang to your beef, try some of the mojo crillio. I really like what it does to beef.
 
SmokinGunny said:
 
I'm glad I saw this since I'm smoking beef back ribs tomorrow. I got them on sale at the commissary for cheap so I figured why not? Except they aren't cut in a rack, it's almost like they are cut into the serving portion, kind of like the braised short ribs you'd get at Olive Garden.
Click to expand...
I think I am going to keep my eyes open for a good priced bone in rib eye roast, and cut the ribs off leaving generous meat.  Then make steaks from the rest.  I read someone on here did that.  

Also, this was grass fed beef so maybe not as meaty as corn finished.  (We are trying to eat mostly grass fed for health reasons having to do with the fatty acid profile and an auto immune disorder -- if anyone cares - sorry if that's TMI) but anyhow, the grass fed typically has less fat.  I could see that making it less juicy, not sure if I should expect less meat on grass fed.  But I think I am more to blame, I should have foiled it sooner and basted it with BBQ sauce more toward the end.  

I thought there was a reasonable amount of beef on them for beef ribs.  I think my husband was comparing them to one's you'd get at a barbecue place where I assume they cut them for the restaurant and leave more meat.
 
I don't get my beef ribs from the grocer anymore. I go to the butcher.

Johnny Gs Meat Market, South Austin. Yeah, I'm paying but there's easily twice the meat that there is bones!

You might need one of Bill Whittle's black Caleefornee liberal causing firearms to get there though!! Depending on what route you take or the time of day you go. South Austin can be a little imposing to a foreigner!! I do just fine in my jacked up, dented, scratched 20 year old pickup that gets 15 mpg.

As for sauce on beef, I wouldn't mention that around here to much! Some places thems fightin words!

Oh, them dino ribs, you have to probe them for the tenderness test, not go by temp. Just like a brisket. As for foiling, go ahead if ya like, but I just found butcher paper is the HOLY GRAIL of wrapping your meat for smoking!! I smoked 2 14+ lbers up for an Easter shindig and folks went nuts, I thought I was going to have to break out a podium and explain brisket smokin!!!
 
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

912smoker
Beef ribs on the menu
Replies
19
Views
632
Beef
Brokenhandle
Brokenhandle
bigwayne
Smoked Short Ribs, finished Sous Vide style
Replies
1
Views
457
Beef
JLeonard
JLeonard
Culinary Otter
A happy short rib accident
Replies
23
Views
2K
Beef
chilerelleno
chilerelleno
indaswamp
Beef back ribs....
Replies
21
Views
3K
Beef
jcam222
jcam222
edmonds
Beef Bacon - first try
Replies
16
Views
2K
Beef
edmonds
edmonds
tumbleweed1
Brisket Flat
Replies
10
Views
728
Beef
tumbleweed1
tumbleweed1
schlotz
Piedmontese Competition Brisket
Replies
16
Views
623
Beef
schlotz
schlotz
D
new here looking for expert advise
Replies
23
Views
1K
Roll Call
fxsales1959
fxsales1959

Latest posts

Hot Threads

Top Bottom
Back
Clicky