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Beef back ribs??? Advice anyone??

post #1 of 11
Thread Starter 

I got a great buy on some beef back ribs the other day. They look like something off the flintstones! I've never attempted to smoke beef back ribs, but I assume they are a different animal than pork. (haha) Anyway, if any of you have some advice, I'll sure be listening.

post #2 of 11

only advice that I can give is, Dont rest them on the tray that attaches to your car window. You may flip your car over!

flintstones_ribs2.jpg

post #3 of 11

I am smoking some now, got mine at safeway.  I rubbed with spicy mustard, salt, pepper, and a little fresh garlic.  I am spritzing with apple butter and woreshire (sp). I am using   3-2-1

post #4 of 11

Mojo Crillio for the beefies. Get Badia or Winn Dixie Brand and NO to Goya.

Beef does not need as long as Pork so 3-2-1 may be too much. I rarely do beef ribs over 4 1/2 hours. I want some pink in the meat.

 

PrimeBone017.jpg

post #5 of 11


 

Quote:
Originally Posted by Flash View Post

Mojo Crillio for the beefies. Get Badia or Winn Dixie Brand and NO to Goya.

Beef does not need as long as Pork so 3-2-1 may be too much. I rarely do beef ribs over 4 1/2 hours. I want some pink in the meat.

 

PrimeBone017.jpg

 

 

Yeah I just checked on mine and I will be pulling them right around 4 1/2 hrs, as you pointed out. 

post #6 of 11
post #7 of 11

Well it looks like Laurel set you straight on the dino bones. I love them myself and now have a in and can get some really good one from Resturant depot. I have smoked them a few times now and they are really good. Now at resturant depot theses things were labaled short ribs but they have long bones to them. Maybe 7-8" long and a ton of meat on them.

IMG_0008-1.jpg picture by mballi3011

I really like to smoke them with some old bay and browns sugar. Now theses I smoke by temp not by time like you do most ribs. So if you get your hands on some give them  try you wouldn't be disappointed

post #8 of 11

I wish I could get some good dinos my way, the ones around here are pathetic, all bone and fat no meat on them. Those look great!

post #9 of 11
Quote:
Originally Posted by meateater View Post

I wish I could get some good dinos my way, the ones around here are pathetic, all bone and fat no meat on them. Those look great!



You have to ask a  butcher to bone out you some off of a rib roast.

post #10 of 11


 

Quote:
Originally Posted by mballi3011 View Post

Well it looks like Laurel set you straight on the dino bones. I love them myself and now have a in and can get some really good one from Resturant depot. I have smoked them a few times now and they are really good. Now at resturant depot theses things were labaled short ribs but they have long bones to them. Maybe 7-8" long and a ton of meat on them.

 

 


 That is because a lot of the times, they ARE Short Ribs. Uncut, long bone, Short Ribs. Atleast that is what our butcher told us. Sometime there just seems to be too much meat on them for that though.

post #11 of 11

I typically use a more savory rub (something similar to what I'd use on a brisket) on my beef ribs.

 

Then, I cook them pretty much the same way I cook pork ribs (low n slow until they are tender).

 

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