What to do, What to do

rip · Nov 30, 2007

Alright I stopped at the packing house again on the way home, this is getting to be an every friday thing.

And I got these Beef Short Ribs.
http://i157.photobucket.com/albums/t79/RIP57/DSCF0222.jpg
Now what do ya'll think I should do with them before they go on the smoker tomorrow? I like asking ya'll about this stuff, I get all kinds of good answers and ideas. So lets hear it!

walking dude · Nov 30, 2007

me also.......i dn't have much luck with beef ribs.......they tend to dry out to much for me

inquiring minds would like to know

walking dude · Nov 30, 2007

rip......did a quick search and came up with this

http://www.smokingmeatforums.com/for...ight=Beef+Ribs

hth

got smoke · Nov 30, 2007

rub them down and send them to bed for the night

rip · Nov 30, 2007

Thanks D Thats a good thread. I like doing this to see what people come up with, and we have so many new people everyday it will hopefully get them posting and asking ?'s.

jbg4208 · Nov 30, 2007

I like to do a honey mustard base first then rub. over night in the fridge

hawgheaven · Nov 30, 2007

I remember seeing a post on smokin' these puppies, but it slips by me at the moment.

I did some a few weeks ago, they were not bad, but somewhat greasey. Mine were individually cut and didn't look as lean as yours do though. What I did was install Jeff's rub, let them sit in the fridge overnight. Next day, I put them in an open aluminum pan, spritzed with apple juice, applied S&P, then into the CG at 230-240.

I let them go for a couple of hours, drained off some of the fat, re-spritzed then foiled for an hour or so. I removed them from the pan and placed them directly on the grates, applied a mop of BBQ sauce and cooked them for 1/2 hour or so.

They were tender and flavorful, but too greasey for me. Maybe if I had eliminated the pan, they would have been better.

Good luck and keep us posted on your results!

flash · Nov 30, 2007

RIP, ol buddy, I will not stear you wrong. Can you get Mojo Crillio up there? If you do, marinade them over night and you will not need much else. I just did up some beef ribs again the other night and DAM!!!

http://www.smokingmeatforums.com/for...ad.php?t=10300

rip · Dec 1, 2007

Thanks Flash I didn't have the stuff to mix up the Mojo but will give it a try real soon, sounds like good stuff.

bustedluckbarbq · Dec 1, 2007

I did some a few weeks back... started them here and finished em' at Gramasons place.... Rubbed, in fridge overnight, 3-2-1- method they came out good... rub was a simple one.... some garllic power, a little of old bay, and just a few things in the "Busted Luck Hangout" rack and i covered with a little "hickory grillin sauce" ( i got up in PA at the Kettle Kitchen- an Amish place) during the last 1 stage

flash · Dec 1, 2007

Remember that beef really does not need the full 3-2-1 process. I like my beef med to med. rare. I don't think I ever go more than 3 1/2 hours when doing beef ribs. If you found them more than enough done, try backing off to a 2-1.5-.5 and see how that goes. JMHO of course

rip · Dec 1, 2007

I thought I would watch for pull back. As soon as the meat pulled back from the bone I will wrap.

bustedluckbarbq · Dec 1, 2007

you are right.... the ribs i did a few weeks ago were pork.... duh!

goat · Dec 1, 2007

RIP,
I do not know what you have decided to do with your ribs. Here is the way I cook mine in a Dutch Oven.

Bar-B-Q Beef Ribs

These will be the best beef ribs that you ever wrapped a lip around. Daryle

1 onion chopped
1 cup water
1/4 cup Worcestershire sauce
1/4 tsp ground cinnamon
1/2 tsp pepper
1/4 tsp ground cloves
1 tsp A-1 Steak Sauce
2 tablespoons brown sugar
1 can tomato soup
1/4 cup vinegar
1 1/4 cups catsup
1 1/2 tsp paprika
1 1/2 tsp chili powder
1/8 tsp cayenne pepper
1 1/4 tablespoons vegetable oil
salt

Brown ribs in a cast iron pot. Combine all ingredients in a sauce pan and simmer for 10 minutes, pour over ribs and bake 2 to 3 hours at 300°.

deejaydebi · Dec 1, 2007

I haven't used these yet - haven't seen them either but yours look fatty enough to just smoke on the grate and maybe add your favoite sauce at the end.

rip · Dec 1, 2007

I haven't trimed the fat cap off of them yet, I took the pic as soon as I got them home. They look really good under the fat cap. Look for a play by play later on today.

What to do, What to do

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