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Awesome Beef Ribs

ej73

Fire Starter
52
22
Joined Nov 13, 2015
Hey guys,

Over the weekend I picked up a nice, thick rack of beef ribs from the butcher shop.

This was my second time attempting Beef Ribs, and they turned out freaking great.

Here's how it went down:

1. Set my WSM for about 250, fueled by Kingsford Competition coals and Oak Wood.

2. Filled the water bowl about half-way. (I'm a fan of using water - controls the temp better.)

3. Used some muscle to yank the membrane off the back, trimmed a tad. Rubbed the ribs in olive oil, then coarse salt/pepper, little bit of garlic powder. That's it.

4. Set them on and let it ride an hour and a half.

5. Spritzed with a water and bourbon mixture, 2x during the cook.

6. They were done pretty fast. In total, about 3 hours, which surprised me. Is that normal?!

7. Let them rest in foil for about 45 minutes.

8. Sliced, served and enjoyed.

Got a decent smoke ring, great bark, moist bites.

Here's the pic.


 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Looks tasty! Usually they take longer than 3 hours at the pit temp you mention. Are you sure your therm
Is accurate?
 

ej73

Fire Starter
52
22
Joined Nov 13, 2015
Looks tasty! Usually they take longer than 3 hours at the pit temp you mention. Are you sure your therm
Is accurate?
Yep - had the dome temp gauge and a Maverick keeping tabs. I think maybe they were a little thin? I checked them at that 3rd hour and was like, welp, damn. They're done. Then let it go another 15-20, then yanked them, wrapped. So to be more accurate, 3.5 hours. But still, yeah. Seems too quick.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
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Joined Jun 22, 2009
Wow, they sure look good!

Sometimes stuff just gets done quickly.

Al
 

b-one

Legendary Pitmaster
OTBS Member
8,869
1,474
Joined Aug 31, 2014
Tasty looking ribs,as for the cook time sometimes you get lucky!Thumbs Up As for the water pan a little trial and error you can control it pretty easy just need a little more practice tasty practice,or stick with the water I just found it a hassle.
 

burgerboy

Newbie
2
11
Joined Jan 23, 2016
The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner :sausage:

Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


[
 

ej73

Fire Starter
52
22
Joined Nov 13, 2015
The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner


Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


[
Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...
 

lancep

Master of the Pit
1,421
359
Joined Apr 6, 2016
Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...
[/quote
Yeah, we don't see beef ribs like that around here Fo sho!
 

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