Beef ribs first timer

gramason

Smoking Fanatic

Original poster

OTBS Member

Aug 29, 2007

871

11

HdG Maryland

• Sep 3, 2007

• #1

Hello, I'm doing some beef rids up tommorow and just wanted to get some tips. How long do they usually take and is there anything I need to do to keep them from drying out? I cooked a pork butt today, and made some wicked baked beans. Things turned out better since I made some mods to my char griller. I'll have some pics soon, thanks for the help.

 

smokebuzz

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jul 14, 2006

1,818

82

IOWA!!

• Sep 3, 2007

• #2

I useally cook them till the bones show 1/2-3/4 inch, keep them spray'd with what ever you like. time is not as relevent, it could be 3 hours to 6 or 7 hours, it all depends on the meat and if it fites the cooking process.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Sep 3, 2007

• #3

try this: http://www.wyntk.us/food/3-2-1-rib-method.shtml

 

gramason

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Aug 29, 2007

871

11

HdG Maryland

• Sep 3, 2007

• #4

Thanks for the help, I have cooked pork ribs with the 3-2-1 method, but I was'nt sure if that was the same with beef.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Sep 3, 2007

• #5

Pretty much - just watch them and I think beef ribs renders fat slower than pork for some reason. Good luck!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 3, 2007

• #6

http://www.smokingmeatforums.com/for...ead.php?t=7714

Here's my last beef ribs post. I find beef ribs more forgiving. Once they have good color, they are done.

 

sir smokesalot

Newbie

May 21, 2007

9

10

near toronto

• Sep 3, 2007

• #7

Hi Gramason,
I've done beef ribs a few different ways and i ound the only ones worth doing are the prime rib bones. if they are seperated they take less time but i did a 6 bone roast thursday and it stayed in at 230 degrees for just under 7 hours. i used jeffs rub, mived 50-50 with montreal steak spice. they stayed moist without and other liquid. the 3-2-1 method works well. The regular beef back ribs are way too fatty and difficult to eat, but the family dog sure found a way to get all the meat off(ooops). go prime rib, use 3-2-1 and enjoy! If you are in canada there is a sauce called Memories of Kobe that is a good marinade if you go the wet rub method.
Either way, you will be a here!
Wayne