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Beef Ribs: Angus Beef & Longhorn Beef

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ptcruiserguy

ptcruiserguy

Smoking Fanatic
Original poster
SMF Premier Member
Sep 16, 2011
662
14
Sharps Chapel, Tn
Okay Guys & Gals, lookin' for a little help here.

Yesterday I went to the Local Farmers Market and found

a Vendor that had some ribs I was interested in.

The pack on the left are Longhorn Ribs & the one on the right 

are Angus. What is a good rub and how do I cook these things?

I do pretty good with pork ribs with the 3-2-1 method, but I have never 

done Beef before but was told they are more Meaty than pork. My wife

wants more Meaty ribs. 
30.gif


Any help would be appreciated.

20170702_062804.jpg

20170702_062804.jpg

 
I like SPOG on beef,I would smoke them till they look good then wrap in foil till tender. I normally don't wrap meat while cooking but I think beef ribs really benefit from the braising. They will only have more meat on them if they purposely left more on them otherwise befriend a local butcher or buy the whole rib roast bone in and do it yourself.
 
I agree with b-one.  I've never smoked beef ribs to my liking.  Too greasy and not enough meat.  

Mike
 
I've never wrapped beef ribs, I'll try that the next time I find some decent looking ribs at the store.

Mike
 
b-one said:
I like SPOG on beef,I would smoke them till they look good then wrap in foil till tender. I normally don't wrap meat while cooking but I think beef ribs really benefit from the braising. They will only have more meat on them if they purposely left more on them otherwise befriend a local butcher or buy the whole rib roast bone in and do it yourself.
Click to expand...
Thank you b-one. They are at 197 right now. Will pull them around 203. I didn't wrap this time, but who knows, I might like the extra grease drippin off my chin. 
yahoo.gif
 I just rubbed them with the SPOG and set it and let it cook.

Here is a pic of what they look like right now

20170702_153221.jpg

20170702_153221.jpg

 
ptcruiserguy said:
b-one said:
I like SPOG on beef,I would smoke them till they look good then wrap in foil till tender. I normally don't wrap meat while cooking but I think beef ribs really benefit from the braising. They will only have more meat on them if they purposely left more on them otherwise befriend a local butcher or buy the whole rib roast bone in and do it yourself.
Click to expand...
Thank you b-one. They are at 197 right now. Will pull them around 203. I didn't wrap this time, but who knows, I might like the extra grease drippin off my chin. :yahoo:  I just rubbed them with the SPOG and set it and let it cook.

Here is a pic of what they look like right now
20170702_153221.jpg

20170702_153221.jpg

Click to expand...

it may not be to late just try wrapping a small one to see if there's a difference,may not be enough time. But I find it best to try multiple methods with fixed knowns to determine which you like best while learning.
 
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