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More beef single ribs and sirloin tip roast

post #1 of 16
Thread Starter 
I have a few beef ribs and a sirloin tip roast rubbed up and ready to go in for super sunday. Also cored a few japalenos for ABT's, post pics of them tomorrow, for now pics of the ribs and roast. Both rubbed with montreal seasoning and bp, ran out of montreal so used steak seasoning on a few of the ribs.



the ribs are layered 3 deep in the pan, these are the ones that I got on discount, roughly 30 ribs

Dog
post #2 of 16
Thread Starter 
I have a few beef ribs and a sirloin tip roast rubbed up and ready to go in for super sunday. Also cored a few japalenos for ABT's, post pics of them tomorrow, for now pics of the ribs and roast. Both rubbed with montreal seasoning and bp, ran out of montreal so used steak seasoning on a few of the ribs.

Diet ABT's

33 beef singles


post #3 of 16

Great

Haven't done the ABT thing yet.
Everything looks good
I'm a sucker for beef ribs. Why cut them? Speed or flavor?
post #4 of 16
Looks damn good...........Good job............
post #5 of 16
Great looking grub Lawdog!!!PDT_Armataz_01_34.gif
post #6 of 16

Nice

Thats Good Stuff!!!
post #7 of 16
OK, you're makin' me hungry already!PDT_Armataz_01_29.gif I'm having trouble deciding what to put on the smoker next. Ribs sounds good! Keith
post #8 of 16
ABT's=Great

Cut Beef Ribs= they come that way. PDT_Armataz_01_37.gif
Usually meatier too.
Try marinading them in mojo sometime.....excellent



post #9 of 16
Thread Starter 
been lookin' for mojo locally (you think i could find it in west TX), guess I will break down and try some of the recipies on here to make it.

just pulled the last 6 of those beefies out of the freezer, gonna turn them into beef and barley soup this weekend.

Got 40 lbs of brisket and about 20 lbs of sausage to do on Mon/Tues for local soup kitchen and of course a big pot of pintos.
post #10 of 16
How long does it generally take for the beef ribs already cut and what temp do you smoke at? Also what is your choice of wood? They look great!
post #11 of 16
lawdog, I think individual beef ribs must be getting popular. I've seen them for as little as $1.69 a lb to a recent $3.99 a lb icon_eek.gif
We rarely see great racks of beef ribs and I have bought the boned/back ribs when I see them on sale.
good luck on the mojo. I would think you should find it in Texas also icon_question.gif
Several good recipes on here or try Google. PDT_Armataz_01_34.gif
post #12 of 16
Thread Starter 
ruggersal,

I use a modified 3-2-1 method, here is link http://www.wyntk.us/food/3-2-1-rib-method.shtml. I usaully stay right around 210* , and I love that hickory taste with just a little apple. The singles are about the only way I can find them in the supermarket down here. I did so many last time because I got them for .99 a lb.
Pick up a few give em' a try, you wont be dissapointed, Make sure to post the Q-view to get us all hungry again

Lawdog
post #13 of 16
Thread Starter 
Flash

I am not even seeing whole rack out anymore, But I like the singles cause I can fit so many into my mes.
I've seen the Goya products in one of our local supermarkets but never seen the Mojo. guess I will hit a different chain on my way home today, I really been wanting to try a brisket like Ableman posted 02-18-08, just looked real good.

Lawdog
post #14 of 16
Thanks lawdog!
post #15 of 16
Goya is lest of my favorites, doesn't have the sticking power of Iberia, Badia or Lizy Mojo's. Easy to make your own, but hit the ethnic isles in your stores. I finally found the Badia in Sav-A-Lot, not even $2.00 a bottle. PDT_Armataz_01_34.gif
I usually do mine around 225 to 250º. Usually 3 1/2 to 4 hours tops. Once they get that beef steak done color, I pull them. Tend to like them medium to medium rare.
post #16 of 16
Thread Starter 
Thanks Flash, I will look for the other brands locally
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