beef back ribs again!!

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Original poster
Apr 22, 2007
I decided to give this another shot. I switched to lump hardwood for one. I use to use nothing but kingsford in my webber kettle grills so didn't think twice to use it in the smoker. I also alotted about 6 to 7 hours. I have 6 slabs on my brinkmann smoke and pit pro. It's been burning between 225-275 pretty steady now. I'm also using hickory chunks.

In the words of Rocky Balboa- "Wish me luck I'm gonna need it."
WHat is a beef back rib? The only back ribs I'ver heard of are pork baby back ribs.
Beef back ribs, or just beef ribs, are pretty much the same thing to loin back ribs on a pig, but they're much bigger. The rib roast (Prime Rib) sits right on top of the back ribs, so you know these suckers are going to be tender and good.
I love them, done them twice so far. We also call them long ribs because of their size. I think some places refer to them as dinosaur bones. First time I did them they must have been fatty because I opened my door in my little electric smoker and there was fire everywhere!!! Put a nice crust on them though...
When I do beef ribs, I will take the extra time and remove as much of the fat on the back of the ribs as possible. Still plenty interlaced throughout the meat to keep everything very moist, tender and flavorful.
Billy -

I'm not sure why but pork rubs are everywhere beef ribs are harder to find. Our WalMart only selles the coutry style separated ribs and that's rare!
More of a specialty item. Krogers may have them for around $3 /lb. Totally outrageous! A meat market in town has them most of the time for around $1.99/ lb (still too high, but?). I tell ya, they are very, very tender, moist, and so "melt off the bone" when smoked low and slow. Highly recommend to everyone to try it at least once. Just remember to take the fat off the outside of the ribs. Good luck and show "porn" when done. Doing a brisket tomorrow or I would do some.
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