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First time doing Beef Ribs

post #1 of 6
Thread Starter 
Last night I trimmed all the big hard clumps of fat off and coated them with Worcestershire and oil and got them rubbed down with some coarse black pepper, salt, granulated garlic&onion,chilli powder and ground cumin. Can't wait to see how they turn out.
post #2 of 6

They look good so far!

 

Al

post #3 of 6

I just picked some up today, looking forward to see how yours turns out.

 

Good Luck!

 

:Looks-Great:

post #4 of 6
Quote:
Originally Posted by lom2638 View Post

Last night I trimmed all the big hard clumps of fat off and coated them with Worcestershire and oil and got them rubbed down with some coarse black pepper, salt, granulated garlic&onion,chilli powder and ground cumin. Can't wait to see how they turn out. 

 

Those are gonna be Great !!:drool

You'll love them!!!Thumbs Up

 

Beef Ribs are my Favorite.

These are about the best I've made:

 
Be Back:
 
:popcorn
 
 
Bear
post #5 of 6
Hi!
Close to 3 years ago when I joined the forms I smoked some beef back ribs for the first time and they came out fantastic on my WSM I haven't had the same results since and I don't know why? I have about 45 pounds of meaty beef ribs that I got from my sisters butcher, my sister owns a restaurant. I have tryed probing the and taking them to 195 but they are inconsistent in the amount of meat from end to end. Help please!
Randy, here is a shot of some of the ribs.
post #6 of 6

I wish I can find ribs like that here in SoCal - they trim a little closer to the bone, but we love them. I make them about 2x a month, so I will tell you what I do, and hopefully it works for you.

 

I have an MES smoker, with the mailbox mod. I also have an AMPNS - which is fantastic, so I use the wood pellets. I use the oak or hickory mostly but am trying the competition blends now, to get a different taste.

 

I have learned that time is the only thing that works for me for ribs. The magic number at 225 is 9 hrs, and at 9-1/2 it is still perfect. 8 hrs is more rare / med rare. the 9-1/2 is medium - for me perfect for beef ribs.

 

make sure you take off the membrane on the back!!! It ruins the perfect meat!

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