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Beef Ribs - first time

post #1 of 12
Thread Starter 

Ok, so I got ahold of a rack of beef ribs from Wal-Mart (don't judge...they were cheap - like 4 bucks). 

 

I had planned on smoking them like I would any other ribs, but I definitely wanted to check in here because I've read a couple things that don't line up.

 

1) I typically use Memphis Dust on pork ribs...will that not work as well with beef?

2) 225-250 still work for a 3-2-1 for beef ribs?

3) I keep hearing about adding liquid during phase 2...so the butter/brown sugar combo isn't applicable here?

 

And yes...I'll post Q View. :)

 

Kurt

post #2 of 12
If you like Mephis dust why not try out another meathead classic his big bad beef rub isn't bad. Maybe some broth or beer in the foil but you don't need much really if any,I wouldn't add any sugar but a touch of butter could be ok. Hopefully there's some meat on your ribs to make it worth the time!
post #3 of 12
Quote:
Originally Posted by Kurt Boutin View Post
 

Ok, so I got ahold of a rack of beef ribs from Wal-Mart (don't judge...they were cheap - like 4 bucks). 

 

I had planned on smoking them like I would any other ribs, but I definitely wanted to check in here because I've read a couple things that don't line up.

 

1) I typically use Memphis Dust on pork ribs...will that not work as well with beef?

2) 225-250 still work for a 3-2-1 for beef ribs?

3) I keep hearing about adding liquid during phase 2...so the butter/brown sugar combo isn't applicable here?

 

And yes...I'll post Q View. :)

 

Kurt


Just did these a short while ago. They were Awesome!

 

 
Bear
 
post #4 of 12

When I find a decent set of beef dinos, I season them just as a steak or a chuck with KS CP and Rosemary.. I don't foil them either..

post #5 of 12
Thread Starter 

Thanks!  I am going to use that big bad beef rub! 

post #6 of 12
Thread Starter 

These are definitely NOT dinos, so I guess I'll stick with 3-2-1 and see what happens.  I'll foil for the second stage.

 

Kurt

post #7 of 12
Quote:
Originally Posted by Kurt Boutin View Post
 

These are definitely NOT dinos, so I guess I'll stick with 3-2-1 and see what happens.  I'll foil for the second stage.

 

Kurt


That's basically what I do with all of my Beef Ribs, except I don't remove the Ribs from the foil for step #3---I just open the foil up, and leave them in the foil pan.

 

 

Bear

post #8 of 12

i love cooking  beef back ribs  they are so good!

  what i do is cook them at 275  for 2 hours then ill take a look at them  see if they are the colour  i want, then if they need to go darker i spritz  them then  cook them another hour .  then after the 3 hour mark  ill  take a look  usually at that point ill foil them,  meat side down  spray the foil with whatever you want.  wrap them up tight then cook them another hour or 1 1/2  till  they feel tender  when i pick them up then ill take them off rest them for 30-40 min  and  they  are super tasty total cook time is usually 4- 4 1/2  hours 

post #9 of 12
Thread Starter 

So I decided to do these today.  Completely forgot to Q-View before pictures.  I'll make sure to do the afters, though. 

 

Anyhow, I start up the smoker and low and behold, it gets up to 180 and hangs there...I go to find out why...turns out I didn't actually turn on the grill gas, only the ball valve that I installed inline.

 

Once I turned the smoker to low (I have a masterbuilt gas smokehouse), the temp started to climb.  I expect it to go to 230 or so.  Now, the fact that it's about 100 degrees here today, this may go up a bit, but I'm not worried.

 

The biggest issue is that it sat at 180 for about an hour and a half...not sure what that'll do to cooking time.  I'll have to keep an eye on it.

 

Kurt

post #10 of 12
Thread Starter 

Ok, so I just foiled them.  They'd pulled away from the bones quite a bit.  I'll leave them in foil for about an hour and a half and see where we are.  I think because I've had them in at a lower temp for a long time, the overall foil stage probably can be shortened.

 

Kurt

post #11 of 12
Thread Starter 
Q view!
post #12 of 12

They look good, but you need a lot of them for a meal.

 

Not much meat after cooking them!

 

Al

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