Beef Ribs

mikelens

Smoke Blower

Original poster

Aug 17, 2016

107

99

Bay Shore, Long Island, NY

• Nov 19, 2016

• #1

Got an order at work for Boneless Rib Eye Steaks; so I commandeered the bones.[emoji]128512[/emoji]
A lil yellow mustard & my take on a rub. Thinking oak chips at 245 till they hit 155 then foil them with some liquid till they hit 175. Then open them up, some BBQ sauce till they hit 195. Am I in the ballpark or out in left field?

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• mikelens
• Nov 19, 2016

 

pc farmer

Epic Pitmaster

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Feb 17, 2013

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Central Pa

• Nov 19, 2016

• #2

Sounds like a plan

 

3montes

Master of the Pit

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Dec 26, 2007

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Beautifull shores of Lake Superior

• Nov 20, 2016

• #3

Should work! I made beef ribs last weekend. I put some Black Ops Brisket Rub from Oak Ridge BBQ on them and threw them in the smoker with some oak and apple wood. No foil for this guy.

I treat them almost like I do pork ribs. Give them the bend test or tooth pick test. They have turned out excellent every time! I get a really nice bark on them by not foiling. The bark that forms on beef in a smoker is something special I think!

 

SmokinAl

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Central Florida (Sebring)

• Nov 20, 2016

• #4

Sounds like a solid plan to me!

Let us know how they turn out!

Al

 

mikelens

Smoke Blower

Original poster

Thread starter

Aug 17, 2016

107

99

Bay Shore, Long Island, NY

• Nov 20, 2016

• #5

Let em go for 2 1/2 hrs. Poke test was fairly tender. Wrapped in foil with apple juice,honey & bbq sauce. Gave them 2 hrs. They were pull apart tender. Gave up on the saucing idea. Just let em rest in a cooler for 15 mins. Damn, were they good.

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• mikelens
• Nov 20, 2016

 

donegotfat

Meat Mopper

Oct 16, 2016

192

122

Fort Leonard Wood, Missouri

• Nov 20, 2016

• #6

I have never been a fan of beef ribs, but those sure do look great.

I may have to pick up some and give them another try.