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Beef ribs

post #1 of 14
Thread Starter 
I have a question for yall. My wife went and bought some ribs yesterday and asked if i could smoked them today. Kind of a silly question IMO. So i set about making the rub, simple and tasty. They have sat over night and i got to thinkin 'bout that big bone in the middle of all that meat. Now my questions are:

Should i cut them up and cook them seperatly or keep 'em together?
Should i try the 3-2-1 method?
What about mopping, Should i try that?

Any help would be appreciated, and thxs in advance.
post #2 of 14
I don't like beef ribs, but i do them often for the neighbor guy. I use what i call "Left over" rub, any will do. Cook them with everything else and useally take me 6-8 hrs, till the meat pulls back on the bone aroun 3/4-1 inch. Have never done the 3-2-1 thing with them, he likes the sauce on them for the last 10 min. of cook,. He stocked up on them a few weeks ago at a local sale, i think thats a hint.
post #3 of 14
I have never done beef ribs in the smoker. I would assume the 3-2-1 method would work with leaving them as a rack. Again, never done them before. Let me know how you do them so I can try to remember for when I do them.
Hope this helps, and thnx.
post #4 of 14
I love beef ribs, and unfortunatley they are expensive around here. I do mine using the 3-2-1 method and do not cut them apart before somking. I personally like them with Jeff's rub and some sauce on the side. Personally, I'd take them any day over pork ribs.
post #5 of 14
post #6 of 14
Thread Starter 
Ok, the ribs are on. icon_smile.gif
I thought i'd just smoke them just the way they are. I'll keep an eye on them to make sure they don't dry out, if the do i'll foil wrap 'em for a bit. But after i take them off the smoker i thought i'd wrap them in foil and a towel and let sit for about 30 mins and see how they do.
I'll post pics when they are done
post #7 of 14

sorry I missed this. I LOVE beef ribs. Personally if they are good sized racks, I will split them as shown here. I do the individual beef backed ribs this way also. Mojo is great for a marinade on beefies.
post #8 of 14
Thread Starter 
Well, sorry for not oisting pics of them. I forgot to take pics before i ate the evidence. lol
they were really good tho, except for one thing. the outer most part of the rib had the same texture as beef jerky, tasty but very jerky like. I think i know what i did wrong and next time they'll be better.
The things i did wrong was:

1) overcooked them
2) did not do the 3-2-1 method
3) cooked them too hot. almost 275 deg (it crept up on me >.< )

So, i mark this as a learning experiance and will do better next time.
post #9 of 14
Navvaco, First off, I'm glad they turned out OK. Personally, I like a little dryer rib texture so I never wrap mine. Maybe too hot, but I'm not 100% convinced this is it. My smoker varies between 225-275 when I smoke. So, that leaves only 1 thing, maybe overcooked. I wish we had some pics and maybe we could tell if they were truly overcooked or not. It may have just been the way they were cut.

I did some beef ribs last weekend. I just picked up a couple of racks they had on sale. There wasn't tons of meat, they were cut really close to the bone. I had some dry, jerky like spots because of this but the overall taste was really good. Keep trying them. Pick a rack that's a little meatier than the rest and enjoy. I expect your results will be great.

Here's a pic of mine (the rack in the back of the pic). You can see a few spots where the meat was cut so close to the bone that it seperated. But, overall a great tasting, tender rack of ribs. Unless you get a really, really meaty rack it might just be the nature of the beast.
post #10 of 14
Not sure how long you did them, but 3-2-1 is too long. 4 to 4 1/2 hour is quite good at 225 to 250 smoker temp. How do you like you your beef ribs the same way. I shoot for medium. Remove them from the foil if you use it, for the last half hour to firm them up. My pan method, posted above is still my favorite way of doing them. Give it a try. PDT_Armataz_01_28.gif
post #11 of 14
Thread Starter 
Thxs you guys. your advice is much appreciated. icon_smile.gif

I did cook them a bit too long i'm afraid and I will listen to yall and do better. And yes, next time i will post some pics on the next batch.
I have another rack calling out to me as we speak. lol
post #12 of 14
Flash i just picked up some beef back ribs. Are the ribs tender if you only cook them to medium. Is Mojo store bought or is there a recipe, I am from PA and have only heard of it on here. I have done plenty of pork bb's but this is my first set of beef. Originally I was think of rubbing with what I would normally do for steak. Any help is greatly appreciated.
post #13 of 14
I found they were fine done this way. I really judge mine by color....they'll look like a steak. But it seems 4 to 4 1/2 at 250º will do ya fine. Remove them from the pan for the last half hour and just place them on the grates.

As to mojo, usually found in the ethnic isle of you grocery, you can always make your own. Forum Member Q3131A gave me this one, we had to alter it some due to not having all the ingrediants.

Q3131A (doctored)
4 garlic cloves, minced ( I use minced from jar)
1 jalapeno, minced (Used crushed red peppers instead 1 ½ tsp)
1 large handful fresh cilantro leaves, finely chopped (used 1 tblsp Parsley)
Kosher salt and freshly ground black pepper (1 tsp salt, 1 tsp pepper)
2 limes, juiced (used one of the store bought lime juice limes, around ½ cup)
1 orange, juiced (used store bought OJ, around ½ cup)
2 tablespoons white vinegar
1/2 cup olive oil
¼ cup bitter orange
½ cup red onion chopped
Finely chop and mix together the garlic, jalapeno, cilantro, salt, and pepper. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups

Jeff's rub also does good on beef ribs.
post #14 of 14
thanks flash I will try mine that way next time
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