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Questions for my first beef ribs

post #1 of 16
Thread Starter 

Hi all, I'm doing some beef back ribs on sunday, I've done  pork ribs before but no beef and I am thinking about doing a 3-2-1 method. I am definitely open to suggestions from you experts as to other methods/rubs/temps or what wood types to use. I'm hoping to "pick some brains' here for great ideas. Thanks all ! CM

post #2 of 16
I like to use the 3-2-1 method for beef ribs. I feel that they really need that time in the foil to braise. Get the thickest meatiest ribs you can. Ask the butcher for untrimmed ribs. Check out this cook:

http://www.smokingmeatforums.com/t/139185/3-2-1-2-2-1-blast-off
post #3 of 16
Thread Starter 

Dirtsailor, thanks for the info! I'm going to do a 2-2-1 with a foil pan @ 250* CM


Edited by CrazyMoon - 9/20/14 at 4:14am
post #4 of 16

Crazymoon , may I suggest using S/CBP and maybe Garlic and Onion for seasoning , Beef needs Pepper... IMHOThumbs Up.

 

Have fun and . . .

post #5 of 16
Ive always just done SPOG, at about 250 for 5-6 hours until they are done and they come out pretty good. I like a mix I hickory as apple! Can't wait to see the results!
post #6 of 16
Thread Starter 

Thanks for the help w/ the seasonings I had to think a minute to figure out the acronyms.( I'm old and feeble minded ! ) :icon_biggrin:

post #7 of 16
Thread Starter 


Seasoned and ready for the smoker.

post #8 of 16
Thread Starter 

   They came out great, thanks for the tips! little Q-view CM

post #9 of 16
Wow, they look terrific. Nice smoke!!! sausage.gifyahoo.gif
post #10 of 16
Looks awesome.

So how did you cook them?
post #11 of 16
They look great!
post #12 of 16

You did a great job!

 

Look delicious!

post #13 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks awesome.

So how did you cook them?


I ended up doing a 2 hours in smoke(apple/hickory) ,two hours covered and another hour with sauce applied.They sat in a tin foil pan the whole time at 225*.Applied salt,crushed black pepper, onion and garlic powder before the smoke as was suggested. still stuck to the bone but came off nicely,I will do this one again  

post #14 of 16

Hate to be dense, but I'm not figuring out what "S/CBP and maybe Garlic and Onion" means. Obviously I get the "garlic and onion" part... powders, I presume. But what is "S/CBP"???

 

Thanks!

post #15 of 16

CrazyMoon... it appears from the description that you used a dry-rub prep... but your finished product looks wet. Did you use a sauce/marinade at some point? If so, what did you use? They look amazing.

post #16 of 16
Quote:
Originally Posted by Basheirt View Post

Hate to be dense, but I'm not figuring out what "S/CBP and maybe Garlic and Onion" means. Obviously I get the "garlic and onion" part... powders, I presume. But what is "S/CBP"???

Thanks!

S = salt CBP= cracked black pepper

SPOG= salt, pepper, onion, garlic.

Yes all dry ingredients.
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