or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Beef ribs experiment
New Posts  All Forums:Forum Nav:

Beef ribs experiment

post #1 of 23
Thread Starter 
Had a lot of meat to smoke yesterday so decided to fire up both the Bradley and the Brinkmann. Had two racks of beef ribs so I decided to put one in each smoker and see what if any difference there was in them when they were done. Used Mikey's So Called Rub on both racks. Smoked them both with oak at about 230 for 5 hrs. Spritzed with beef broth a couple of times.

Bradley ribs

Brinkmann Ribs

The ribs from the Bradley were softer on the outside, not quite as nice a bark as the ones from the Brinkmann. Besides the obvious lack of smoke ring on the Bradley ones (which doesn't matter to me), there seems to be something lacking in flavor as well. I did a taste test using just the meat on the family without letting them know which piece was which. They all voted for the ribs from the Brinkmann saying it tastes better. Now keep in mind the kids prefer spares and it took some convincing to get them to even do the taste test. Oh well, we never claimed to have sophisticated palates here. Looks like the Brinkmann gets the beef rib job from now on.

One other note, I will be doing the beef ribs at a lower temp of 225-230 for about 5 hrs from now on. The meat is definitely more tender and juicy that way.

I will definitely do this test again to see if it's just the ribs that the Brinkmann wins the popular vote with. More than likely it will be meatloaf next time.
post #2 of 23
Great side by side comparison Dawn! Points for that for sure!
post #3 of 23
Mmmmm, mmmmm, beefies!! Nice job on em Dawn!!
post #4 of 23
Great information Dawn. Way to go out of your way to educate yourself and hence all of us!
post #5 of 23
Looks great Dawn !!
post #6 of 23
Nice test and thanks for informative info. Good thing for me I don't have a bradley or a brinkmen just a gosm and only one at that so I'm stuck but will take some things from your finding and improve if that possible my beef ribs. I cann't believe the kids don't like beef rib but do like pork ribs. Oh well thats more for you. Good math there.
post #7 of 23
Great info Dawn! Really like the pull back on them bones. PDT_Armataz_01_37.gif

Question for ya-Did you foil them at anytime during the smoke? Just curious-
post #8 of 23
Thread Starter 
Thanks Dutch. No, I have never foiled my beef ribs. Not sure why, guess it's because they're so big I figure they don't need it. icon_lol.gif
post #9 of 23
Excellent comparison, and thanks for taking the time to do it! You have given us great info and ideas for future smokes.

I like that you don't foil your ribs- nice to know, since foiling seems to be popular.

Great post. Thank you. PDT_Armataz_01_37.gif
post #10 of 23
thanks for a worthwhile experiment and some interesting results!
post #11 of 23
Looks great Dawn. Love these comparison smokes. Gain so much useful info that way.
I don't foil my ribs either. I used to but have found I prefer them without foil.
If your kids ever decide not to try one of your smokes let me know, I'll be more than happy to be a judge icon_mrgreen.gif
post #12 of 23
Excellent info thanks!! I agree that temps just above 200 for a longer time and generous spritzin makes those beefies melt.
post #13 of 23
Good info, Dawn. After reading through your thread, and then realizing you put an electric against a charcoal smoker, then I understood the results.

I get rave reviews when I do my smoked/seared steaks, chops, chix, etc. with the coal/smoke can in my grill. You can't get that flavor with a gas or electric rig. Sometimes I add charcoal to my smoke box just for the flavor...I should do it all the time.

Nice ribs too, btw!

Thanks, Dawn.

post #14 of 23
Hooray for the Brinkman. Mine is alittle over 35 years old now. Still doing a great job and turning out great smokes.

Just to play devils advocate, might the temp be off in one or the other smoker?
post #15 of 23
Thread Starter 
No, they're both accurate. I had probe thermos in both smokers that were just tested.
post #16 of 23
Hey Dawn,
On your next side-by-side test. Try one where you bring one up to room temp before smoking and the other put on right from the fridge. Then you could answer this one for us too. :)

post #17 of 23
Thread Starter 
LOL, Thanks, but I'll pass. icon_mrgreen.gif They may sit out half an hour but that's about it.
post #18 of 23
Great looking ribs, Dawn! I'd take either one.
post #19 of 23
That's a very interesting "taste test". I wish I had some willing guinea pigs to test that out with over here. My dogs don't count as they'll eat almost anything. I've tried using briquettes in my Brinkmann Elect. not really shootin' for the smoke ring, which I did get btw, but more for a diff in taste. At the time, that was all I had. I'm sure the ribs done on your Brinkmann had the taste edge simply because what's charcoal made from? Wood, so there's going to be a difference. Those ribs do look quite tasty, although the ones here look like some machine went thru them and removed the meat. I passed on em.
post #20 of 23
Cool comparison! Next time send me a few racks from each, I'll be glad to taste test on them for a few days lol

Nice, both look awesome PDT_Armataz_01_34.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Beef ribs experiment