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Awesome Beef Ribs

post #1 of 10
Thread Starter 

Hey guys,

Over the weekend I picked up a nice, thick rack of beef ribs from the butcher shop.

This was my second time attempting Beef Ribs, and they turned out freaking great.

Here's how it went down:

 

1. Set my WSM for about 250, fueled by Kingsford Competition coals and Oak Wood.

2. Filled the water bowl about half-way. (I'm a fan of using water - controls the temp better.)

3. Used some muscle to yank the membrane off the back, trimmed a tad. Rubbed the ribs in olive oil, then coarse salt/pepper, little bit of garlic powder. That's it.

4. Set them on and let it ride an hour and a half.

5. Spritzed with a water and bourbon mixture, 2x during the cook.

6. They were done pretty fast. In total, about 3 hours, which surprised me. Is that normal?!

7. Let them rest in foil for about 45 minutes.

8. Sliced, served and enjoyed.

 

Got a decent smoke ring, great bark, moist bites.

Here's the pic.

 

 

https://www.instagram.com/p/BJ6LSnBjCkn

post #2 of 10
Looks tasty! Usually they take longer than 3 hours at the pit temp you mention. Are you sure your therm
Is accurate?
post #3 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty! Usually they take longer than 3 hours at the pit temp you mention. Are you sure your therm
Is accurate?


Yep - had the dome temp gauge and a Maverick keeping tabs. I think maybe they were a little thin? I checked them at that 3rd hour and was like, welp, damn. They're done. Then let it go another 15-20, then yanked them, wrapped. So to be more accurate, 3.5 hours. But still, yeah. Seems too quick.

post #4 of 10

Wow, they sure look good!

 

Sometimes stuff just gets done quickly.

 

Al

post #5 of 10

I am liken the beef ribs - nice job!

post #6 of 10
Tasty looking ribs,as for the cook time sometimes you get lucky!icon14.gif As for the water pan a little trial and error you can control it pretty easy just need a little more practice tasty practice,or stick with the water I just found it a hassle.
post #7 of 10
The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner sausage.gif

Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


[

post #8 of 10
Looks awesome! I got some on deck for tomorrow.
Lance
post #9 of 10
Thread Starter 
Quote:
Originally Posted by BurgerBoy View Post

The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner sausage.gif

Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


[


Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...

post #10 of 10
Quote:
Originally Posted by EJ73 View Post


Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...
[/quote
Yeah, we don't see beef ribs like that around here Fo sho!
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