or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Beef Ribs - How long to smoke these???
New Posts  All Forums:Forum Nav:

Beef Ribs - How long to smoke these???

post #1 of 26
Thread Starter 
Well folks,

Here we go again. The butchers at the local "super" markets really don't know what to do with ribs of any kind. They don't cut spares or babies well. The other day I saw these "Beef Spareribs" in the case, so I picked up a pack.




Here they are as taken out of the package




I've rubbed them and plastic wrapped them. I'm thinking of a modified 3-2-1 timing. My best guess because they have been separated to one bone segments is 2-1.5-.75 hours in smoke, foil, smoke.

Anyone have any other suggestions??? I'm all eyes and ears!!

Take care, have fun, and do good!

Regards,

Meowey
post #2 of 26
Have only done beef ribs twice. always racks of back ribs, not seperated.
the only advice I would give is be sure to remove ALL the membrane. This stuff will not cook away. It sucks to mix a good tender rib with a mouth full of rubber. Also I cook with a slightly lower temp for a little longer.Theese things have lots of connective tissue that needs to melt away. Patience is the key to beef ribs
post #3 of 26
We get those all the time. Called Spare Ribs, short ribs....whatever. Some one on here said they were beef boned ribs.
At any rate. I love to marinade them in mojo. Then throw them in a aluminum pan, leave some mojo in the bottom of pan, enough to baste with. I smoked them for around 3 1/2 hours and was very happy with them.
post #4 of 26
Thread Starter 
These critters each have a bone in them. I'm not totally happy that the butcher separated them, as it will affect the cooking time by increasing the surface to mass ratio.

Thanks for the replies. They are in the smoker now. Will post some Q-view later.

Take care, have fun, and do good!

Regards,

Meowey
post #5 of 26
No, those are exactly what I had. I love those. Actually more meat than racks. IMHO Worst part is removing membrane. Shoot for 3 1/2 to 4 hours.
post #6 of 26
Thread Starter 
Thanks Flash!!!

BTW - I love your signature tag line!! Wise words!!

Take care, have fun, and do good!

Regards,

Meowey
post #7 of 26
Here ya go. Some of my beef ribs.



post #8 of 26
Thread Starter 
Here are mine at 2 hours



The fatty to the left is my attempt to do a scotch egg fatty. See Zilla's post http://www.smokingmeatforums.com/for...ghlight=scotch

More later.

Take care, have fun, and do good!

Regards,

Meowey

P.S. - Yes Illini, I'm trying to vaporize the rum in the spray!
post #9 of 26
By the way. I never did foil them thru out my smoke.
Gonna try a fatty soon. What internal temp do you shot for?
post #10 of 26
Thread Starter 
Fatties are usually pork. I like to get to 165F.

Take care, have fun, and do good!

Regards,

Meowey
post #11 of 26
FWIW, I just did some short ribs(separated/individual) last week. Did them ~3~1~.5. 1hr in foil was too long so watch that closely. I also checked the temp about 15min after I took out of foil, they were at 186*, so I quickly put some "special sauce" on them and pulled them off.

After I did my taste test I realized that they may have been better if I'd have taken them to 205 or so. I also am not 100% on the first 3 hrs of my smoke, I didn't time it I just went by how far the meat had pulled from the bone, ie looks.

Special sauce that I like to use is save'n the juice from foil stage, put some in a bowl and mix in a tad of c.vinegar and bbq sauce to a consistancy that I like, smooth and a bit runny. Tastes really good, we like it anyway.

Good luck, I've never seen beef ribs like that. Should be interesting.
post #12 of 26
Thread Starter 
Thanks BigAl

Here we are at 3 hours



More later

Take care, have fun, and do good!

Regards,

Meowey
post #13 of 26
OUCH!!! I'm drink'n lunch right now and I'm hungry!

Looks very good Meowey, that is no surprise.
post #14 of 26
Thread Starter 
Here is the "Scotch Egg Fatty". Fantastic taste! Wow! Thanks Zilla!!!



Take care, have fun, and do good!

Regards,

Meowey
post #15 of 26
Wow, that fatty looks way cool !!!

Question, the clip holding your temp probe, what is it ??? I need a better way to hold the probe in my smoke chamber. Thanks !!
post #16 of 26
Thread Starter 
The clip came with an old Pampered Chef digital thermo that I've had for years. I went back to get another one and they have discontinued the item. Usually I just cut a hunk of potato and stick the probe through it and lay it on the grate. No potatoes in the house today so i had to look for the clip.

Thanks for asking!

Take care, have fun, and do good!

Regards,

Meowey
post #17 of 26
Nice look'n fattie. I see scrambled eggs and cheese in my next one.

BTW, in your signature......are the "bastards" democrats............or dogs(in your case)? PDT_Armataz_01_12.gifPDT_Armataz_01_34.gif

(I had to look that up, it might be "illegitimi" instead of 2 't's)

Thats a good one........if you mean democraps........er i mean democrats.icon_lol.gif
post #18 of 26
I should know better than to come home from work hungry and check the forums before I eat. Thanks alot !!!icon_lol.gif
post #19 of 26
Thread Starter 
Here is the picture plate. These babies tasted as good as they looked. I will be looking for more of these puppies, err, I mean kitties, err, I mean critters.



BigAl

I've seen it both ways as well as Non Carborundum Illegittimi. It's just all in fun. (Dogs, Cats - Whatever! LOL)

Take care, have fun, and do good!

Regards,

Meowey
post #20 of 26
As always, you do very well Meowey! That is a plate fit for a "BigAL"! PDT_Armataz_01_22.gif

NIce job, very nice.

PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Beef Ribs - How long to smoke these???