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Beef ribs

post #1 of 11
Thread Starter 
Bought a pack of cross cut beef short ribs and put them on the BSKD about 45 minutes ago. Smoking them with some pecan wood and a light dusting of my normal rub and a little extra cajun seasonings. Rubbed them with garlic as my bro Joe suggested when he cooked his ribs. Here is a pic of them in the smoke after about 30 minutes.

Actually, it doesn't show the smoke at all, trust me it's there 8) .
post #2 of 11
Looking good there, Brother Rodger. Looking forward to seeing the "after" pics!
post #3 of 11
Thread Starter 

Re: Beef ribs

Ribs have been on for about 2.5 hrs at a pretty constant 250 deg. Smoked one split of pecan wood. Here's the pic when I just foiled them and put them back in. Put a little bit of gold medal brisket sauce in with them.

These make me think of cooking country style pork ribs. Something about the cross cut :?:
post #4 of 11

Those ribs look good....I can find that cut of rib here easier than a regular rack of beef ribs with any meat left on it....the brisket sauce sounds interesting also...What's in it? Never saw that around here either..

post #5 of 11

Re: Beef ribs

The beef ribs look good. They do resemble Country Style Pork. Yes, please tell us about the brisket sauce...
post #6 of 11
Thread Starter 

Re: Beef ribs

The sauce is something we buy at Wally World. The name is Gold Buckle brisket sauce (I know, I said Gold Medal before. Senior Moment :oops: )

Here is what the bottle looks like;

Here is a list of the ingredients, if you can read it,

what it lists is: Water, vinegar. brown sugar, salt, soy sauce, mesquite smoke flavoring, spice, caramel coloring, dried garlic, dried onion, tomato powder.

All I know is it tastes good with beef.
post #7 of 11

Thanks for the info...I know a trip to Wally World is on the ajenda for some time this weekend..have to see if I can find it..

Thanks again

post #8 of 11
Saw these ribs in the store 1 night, wife wanted, I did not pick em up, now I can't remember which store we were in. It sucks to get older....at least I am forgetting how sad it is to lose my mind...

Ribs looking good there. I wish I was going to be able to do some experimenting.
post #9 of 11
Thread Starter 
It sucks even worse not getting older, Iceman :D

I would not recommend this cut of rib. I was in a little bit of a hurry and maybe did not put the attention in to them that I should have, but even so I didn't care for the texture of the meat. If I try beef ribs again, it will be with a slab like Joe cooked a couple of weekends ago.
post #10 of 11
I have found beef ribs to be just too fatty and lack tenderness. I was hoping to try a variation of 3-2-1 and see if I can render enough fat out to get them tender. icon_question.gif
post #11 of 11
Funny how things work. I just pulled the exact same thing out of my smoker. I'm not terribly impressed with this style of rib cut myself. I know the wife won't be due to the fat content. The meat is tender and tastes good, just not much there for the effort.... Just my pennies worth.

Keep Smokin
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