Beef Ribs Question

wyatt2050

Fire Starter

Original poster

Mar 10, 2009

35

10

• Nov 13, 2009

• #1

What are some ways you guys do beef ribs?....cooking temps...smoker temps..do you spritz? Flip? foil? etc....Thanks

 

raceyb

Smoking Fanatic

Jul 15, 2007

781

14

• Nov 13, 2009

• #2

I know there are lots of posts in here that cover that topic. Try the search feature for some ideas and even qview pics. Hint, they also refer to them as dino bones....

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• Nov 13, 2009

• #3

I have done them at 225° for about 5 hours, no foil, no spritz. I did them on the drum so no spritz needed. They were awesome!

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• Nov 13, 2009

• #4

I use a dry rub, but not much because I've over-killed it a couple times!

My personal opinion, is that beef short ribs take a lot longer to break down the nasty stuff, compared to pork spare ribs or baby backs of course...

So - I always foil beefies, and they still take 6 hours + to get as tender as I like, and have the connective tissues all totally broken down.

HOWEVER - what I do is, I smoke them for 4 hours, then wrap them in foil for an entire hour...then back out of the foil for another 1-2 hours.

Once they come out of the foil, I sometimes dust them with just a LITTLE more rub.

Hope that helps you...I guess it's the "4 - 1 - 1" method! Oh - and I smoke them at 250°

I smoke everything around 250.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Nov 13, 2009

• #5

I do mine about the same way well I really learned right here baecause I use too grill mine on a regular grill till I got here. I would grill them till they were really black and they would be tough and the wife would always pat me on the back and say they are good but them she would grab a knife and fork to eat heres. Now she looks for the big dino bones in the store and when she fines them she ask can we can we keep um. So I smoke them the way everyone here has told me. I smoke them at 230-240 with usually for the whole 3-2-1 method and foil wioth some of my spritzing liquid in the foil and then sometime slather them with BBQ sauce (rarely) with my homemade sauce and let them finish the last hours smoke. So give it a try and let us know how they come out and don't forget the Qview.

 

pignit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2008

1,928

28

Lookin at the Great Smoky Mountains

• Nov 13, 2009

• #6

I don't foil mine. They tend to be on the greasy side and I just rub them with some Yoshidas and a little of my pork rub. Smoke em for as long as it takes... usually about 5 or 6 hours. Like eatin ribeye off the bone. I love em but they do tend to be a little greasy. I have to say I've been doin short ribs so long ribs may not be as greasy.

 

alx

Master of the Pit

OTBS Member

Feb 4, 2009

2,849

12

Annapolis,Maryland

• Nov 13, 2009

• #7

That is my experience.I smoke em at 250 till done.Usually 4-6 hours depending on size/thickness.I do not rush beef ribs,but i foil my pork ribs bout half the time.....

 

teeroy

Smoke Blower

Sep 27, 2009

95

10

California

• Nov 15, 2009

• #8

Good amount of worchesteshire then sprinkle a medium amount of rub. I've overdone the rub before so I go lighter than I used to. Then 5-6 hours. No foil needed and don't spritz either. I like to get a good 1/2 to 3/4 inch pull back.

I never used to take the membrane off because I didn't know about before frequenting this site. But now I do and trim the fat a little too. It is a little work to pull the membrane off but I think worth it.

For a sauce you can either put the sauce on and put them back in the smoker for 20 minutes or sauce them and then sear on a 500 degree grill for 3-4 minutes each side. Both ways are good.

 

petesque

Smoke Blower

SMF Premier Member

Feb 3, 2009

120

11

Lexington,OH

• Nov 15, 2009

• #9

I had never done beef ribs before but had wanted to for a long time. I was never satisfied with what I saw in the stores. No meat!!!. As I never buy meat at the grocery store any more this was even true at the local market I use. So when I went to Maryanne's meats here I told them I wasn't going purchase what they had in the display.

I had them pull out a 1/2 of a rib cage and cut off the rib eye. From their they cut what was left in half. I ended up with two large racks of beef ribs with meat 4 to 5 inches thick. I put my rub on them and after resting a few hours in the fridge into the smoker. 6 hours later I had the most delicious ribs I have ever eaten. I couldn't get them out of the smoker with out loosing ribs.The amount of fat rendered was amazing and my temps hovered around 225.