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Beef Back Ribs Help (Packaged Q-view)

post #1 of 14
Thread Starter 
Hello all, I just bought these beef back ribs, never done em. Anyone have any advice to make these a Mem Day hit? Got 4 racks (2 paks of 2).

Also got 3 racks of spares, a small london broil, and 2 lbs of thick bacon to make some pig candy. Q-view for all coming!
post #2 of 14
If they are fairly thick, I like to cut them individually, then marinade in Mojo Crillio over night. Throw some Jeff Rib Rub on them and place them with alittle Mojo is a deep dish aluminum pan. Rotate as they smoke. Smoke for anywhere from 4 to 4 1/2 hours. When they start looking like a steak you like too eat, they are done. Remember you do not do beef ribs as long as pork ribs, so no 3-2-1.
You can leave them as slabs though.

post #3 of 14
I would leave them as slabs and check temps as to the doness you like. I like mine medium rare 135- 140. If I was doing them, I would pull at 120, sauce and brown on grill.
post #4 of 14
Let me know how they turn out Seboke, I've got some in my freezer that I would like to smoke.smile.gif

Flash...those look awesome.PDT_Armataz_01_37.gif
post #5 of 14
Thread Starter 
Will do Patty. Method with Q-view coming probably Saturday.

ronp, I'd rather leave them as slabs, think I'll go your method.
post #6 of 14
I think you will be happy, they will be moister and you wont overcook them if you like pink meat. Its always better to undercook than over cook. You can never undo that. Another trick I use for heating up leftovers is to put them in a large skillet and using a grate with a little water, just steam them for maybe 10 minutes or till warm. Keeps them moist like they were.

Hope that helps.
post #7 of 14
Thread Starter 
Great idea ron. Got a cast iron skillet so big I have to store it in the oven. Got some replacement weber grill grates from my trashcan smoker that would work perfect for that.
post #8 of 14
Here is a smoke I did last year. Looks like the same kind of ribs.


Hope this helps!

Take care, have fun, and do good!


post #9 of 14
gotta agree w/flash on this one, I finally found some goya mojo and used his method. my wife told me never to go back to the old way i was doing them. mojo is the way to go.PDT_Armataz_01_37.gif
post #10 of 14
Thread Starter 
Great link Flash. Was going to ask if I had to pry off a membrane, sounds more a pain in the butt than pork spares, but I'll get-er-done!

Here's what I'm gonna do:

Leave em as slabs. Dunk 2 racks in Mojo, dry rub the other 2 like I would steaks. Wrap and fridge overnight, 2-2-1 method an hour after I put on the 3 racks of spares so I can foil everything at the same time. Not a fan of glazing spares, so I won't do the beef either. Jeff's sauce on the side.
post #11 of 14
Personally, thats too long. 4 to 4 1/2 hours will give you some nice med rare ribs. They are usally to hard to stick a temp probe in, so look for draw back on bone and color. These ribs will stay moist, due to leaving some mojo in the pan. You can spoon it over the ribs as you rotate them. If you do a foil wrap, go 2- 1 1/2 - 1/2 and spritz them with apple cider and Makers Mark PDT_Armataz_01_28.gif before wrapping. Also if you can remove the membrane it will help alot.
post #12 of 14
Thread Starter 
Thanks again Flash (2 - 1 1/2 - 1/2). Certainly don't want the beef more than medium. SO I get the membranes off, dry rub on two, went to get the mojo out of the fridge for the other 2, and #&%@!! I'm out! Did this at midnight last night, wasn't going to the store, so just rubbed down the other two. Got all the fixins for the spritz. Q-view will make it here tonight or tomorrow.
post #13 of 14
OH NO! You have used all your mojo? wouldn't want to be in your shoes!PDT_Armataz_01_28.gif
post #14 of 14
Thread Starter 
I didn't realize it - thanks for bringing it to my attention Dan. I have lost my mojo! Think I'll drink myself silly to balance things out.
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