First beef ribs

hillbillyrkstr · May 16, 2016

Found some beef ribs a while back and decided to give them a shot. We don't see beef ribs around here much so I have no experience prior to this smoke.

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hillbillyrkstr
May 16, 2016

Ribs in the smoker around 2 pm.

Used olive oil, and SPOG with a few red pepper flakes to season. Trying to keep it simple.

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hillbillyrkstr
May 16, 2016

Few hours in I decided to baste so I put the ribs in a pan to avoid mes clean up. Mixed up some beef broth, dales, and Sriracha. Aggressively coated the ribs every hour from 4 pm to 8 pm. After 6 hours in the smoker (set at 210) the ribs were at 135. I took the pan in the house and warmed up the oven. I then added beef broth to the bottom of the pan, foil covered and cooked another 2 hours to get the ribs up to 200 degrees.

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hillbillyrkstr
May 16, 2016

Good pull back.

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hillbillyrkstr
May 16, 2016

Decent looking rib.

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hillbillyrkstr
May 16, 2016

Whole slab cut.

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hillbillyrkstr
May 16, 2016

The Wonder Dog is waiting for one to fall off the counter while I cut them.

Ribs were still tough. Had great flavor but they were tough. My guess is I should have cooked them longer. Maybe to 210? And maybe a little slower. The 250 in the oven might have been to much. I was tired and just wanted to get them finished.

I have a few more slabs any suggestions on making them more tender would be appreciated. Thanks.

SmokinAl · May 16, 2016

If they were tough they just weren't done.

Sounds like you did everything right, but sometimes they just need a little more cooking time.

Al

hillbillyrkstr · May 16, 2016

Yeah I heard you can take them to 210 Al but I pulled them just after 200. I was tired. I underestimated the time it would take to cook them properly. I wish I would have stuck it out a while longer.

raastros2 · May 16, 2016

Iv never had any luck with beef ribs

phatbac · May 16, 2016

Did you pull the silver skin/membrane on the back? beef back ribs have a really thick one on them and while some people recommend leaving on for pork ribs (i don't, i pull it off there too) you have to pull it off for beef. Next time pull the silver skin off the back and smoke at about 250 degrees for about 5-6 hours. i don't really take IT on beef ribs i go by feel. with as much bone as your pic is showing it looks like the meat is done just may need to be prepped a little more. give it a try and let us know how it goes.

Hope this helps!

phatbac (Aaron)

hillbillyrkstr · May 16, 2016

Aaron, I did pull the membrane off the back of these beef ribs. It was way thicker than pork ribs. I pull it off the pork ribs to. The pull back was great. I don't ever take the IT if pork ribs but without ever doing befriend before i wanted to have a gauge. I'm thinking a little longer would have paid off big time.

phatbac · May 17, 2016

hillbillyrkstr said:
Aaron, I did pull the membrane off the back of these beef ribs. It was way thicker than pork ribs. I pull it off the pork ribs to. The pull back was great. I don't ever take the IT if pork ribs but without ever doing befriend before i wanted to have a gauge. I'm thinking a little longer would have paid off big time.

Well maybe you are right 30-45 more minutes might have been all you need. this hobby is all about practice. i used to make beef ribs all the time for practice because they are so cheap and harder than pork. i figured if i can make good beef ribs then pork would be a breeze. and if i make some dog food along the way it doesn't cost much and the dogs love you for it.

Happy Smoking,

phatbac (Aaron)

okie362 · May 17, 2016

I did beef ribs last week but decided to play with the sous vide circulator I had just acquired s couple days prior. Stripped the membrane, rubbed them down and into the water bath for 18 hours at 140f. After the bath I didn't have time to put them on the smoker so fired up the gasser just to sear them a bit. I must say I was rather impressed with the outcome and can't wait to do another batch with a proper treatment of gentle loving smoke.

If you have the means to do so I'd definitely recommend at least trying this method. Very tender and not overdone.

SmokyMose · May 17, 2016

I think just a little longer cook may have made a difference, like you suspected, and the 250 oven treatment probably didn't help. I've only made short ribs so I can't really say, but they took a long time. We've all been guilty of being tired of waiting. Live and learn!
"Tough" or not, I bet they got eaten...
We have a Shitz Tzu that does the same thing. He doesn't beg or pester you, but he's right there in case something drops LOL!
Dan

SmokyMose · May 17, 2016

Oops. Sp. Correction. Shi Tzu. One of these days I'll actually use preview...

skipdonohue · May 18, 2016

210 deg smoker temp seems very low for me.. I smoke beef plate ribs all the time which are around 6lbs each rack..I get my smoker up to 275 and they are cooked perfectly in 7-8 hrs...

SmokyMose · May 18, 2016

skipdonohue said:
210 deg smoker temp seems very low for me.. I smoke beef plate ribs all the time which are around 6lbs each rack..I get my smoker up to 275 and they are cooked perfectly in 7-8 hrs...

I missed that part, skip. I thought 210 was only an IT target.
I would try cooking at no lower than 240 next time, hillbilly...

First beef ribs

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