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Beef Rib Question

post #1 of 12
Thread Starter 
I picked up some beef ribs on sale ($1.49 lb.) and I have two racks. One rack is marinating in Mojo. I'm not sure how to do the second rack. I'm thinking either a simple garlic/pepper rub but the wife thinks I should marinate in some teriyake that we have. Any suggestions?? This is my first try at beef ribs so I'm a little nervous.
Also have a rack of St Louis ribs, 40 ABT's and two fatties planned (One Jimmy Dean & One homemade venison).
The GOSM is gonna be crowded in the morning....biggrin.gif

post #2 of 12
You can do a modified 3-2-1 but as Tex states beefies don't need the same time as Pork ribs. I usually smoke mine from 4 to 4 1/2 hours, around 250º. Mojo was a good choice for beef, my fav. The others, look up MDM rub or use Jeffs if you have it. They'll be great. Did you remove the membrane?
post #3 of 12
I'm with T-H... I do like teriyaki, but I did some beef ribs a few weeks ago, rubbed with steak seasoning then splashed with mojo when I went to foil. Without question the best tasting beef anything I have ever eaten!! The ribs are toughter than any pork ribs you have ever had, don't let that make you think you didn't do good! Also like T-H said, cook a little less. Beef can be pink and still be good. Might even try 1.5-2-1. The foiling part is what gets them tender.
post #4 of 12
YES!! Remove the membranes!!!! They were pretty easy, and man they were thick!

post #5 of 12
I know when I cut them into individual ribs or get beef backed ribs, I never foil, just pop them in an aluminum pan and keep spooning some mojo over them until they look like a great colorful steak. Excellent.

PDT_Armataz_01_28.gif Can't beat mojo on beef....JMHO
post #6 of 12
They look great ! PDT_Armataz_01_37.gif
post #7 of 12
Thread Starter 

Great looking ribs there. I'll definately go with the mojo in a pan. My ribs don't have near that much meat on them. I think I'll go with Soboke's
1.5-2-1 format. Thanks for all of the help guys. The Family thinks I am a smoking master. They just don't know my secret is SMF!

Thanks again..
post #8 of 12
What are you talking about??? What DON'T you put mojo on??? PDT_Armataz_01_28.gif
post #9 of 12
Thread Starter 
The Mojo ribs turned out great! I should have gotten some more fat off. Just a touch fatty for me. Other than that, they were good. I almost liked them more than pork ribs.. Thanks for the advice.

post #10 of 12
Chicken PDT_Armataz_01_07.gif I'd rather use Memphis Rub. PDT_Armataz_01_29.gif
post #11 of 12
Congrats icon_smile.gif I gotta try some beef ribs , but the few I see around in the stores don't look like there is much meat on them . Guess I should try some and find out cool.gif
post #12 of 12
alot of time this is our problem too. I look for individual ribs. Short Ribs, beef backed ribs are two to look for. We find them at Winn Dixie.
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