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Beef rib help

post #1 of 9
Thread Starter 
Plan on smoking some boneless beef ribs. How about some sugguestions or tips? I have been getting alot of very helpful ideas from these forums. Thanks to all!
post #2 of 9
Are your BB Pibs actually slices from a Chuck roast?
That's what they usually are... smoke till 170, foil and finish till it passes the probe test (slides in like butter) sometimes takes to 205+!!
Season with salt n pepper and some garlic powder and be patient, these take a while but well worth it!!
Shread and make beef sammies! wink.gif
post #3 of 9
Don't know what a boneless beef rib is help me out. These grocery stores come up with fancy names to make money on cheap cuts.

This from Wikipedia. When I was in bussiness years ago, it was always flank steak. same thing goes for corned beef and pastrami, it was always a smoked briskit. Not anymore. The difference between top round and briskit is night and day.
post #4 of 9
Thread Starter 

Beef chuck, short ribs, boneless. Pointers please!!

Beef chuck, short ribs, boneless
post #5 of 9
Here is what Ive done a couple times. Smoke them till about 150 internal. at this point they are still red inside. then cut into ghunks and add to your favorite stew or soup recipie. Adds a nice smoke flavor to the stew. Also we have taken this medium rare meat and sliced thinly to add to salad. Too many vegatables without meat isnt good for ya!
post #6 of 9
hard to call them ribs without bones, but I guess we have Country Style pork ribs, so why not.
I would marinate that in Mojo. It goes especially good with beef. Around 250º for smoker temp and I would go no more than 140º internal tops. Basically, how do you like your steaks?? Remember that beef does not need as long as pork. I shoot for medium rare. Beef ribs with bones, usually 3 1/2 to 4 hours tops.
post #7 of 9
Is there ANYTHING you don't put in Mojo???
Let the natural flavor of the meat and smoke come thru once in a while!! PDT_Armataz_01_28.gif
post #8 of 9
PDT_Armataz_01_27.gif So there!!! wink.gif

Actually I use is very sparingly for fish or chicken. Beef is the best. PDT_Armataz_01_37.gif
post #9 of 9
I only buy bone in country ribs. The bone keeps the meat moist. Ever hear the term "closer to the bone the sweeter the meat'

Well, thats another subject.icon_surprised.gif
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