Beef back ribs

[WarrenWood]

Happy Easter!

My GF gifted me with a package of beef back ribs from Kroger. I've smoked a LOT of pork ribs, but I've never smoked beef back ribs before. I'm looking for ideas and suggestions, please.

When I do pork ribs, I use a variation of the Johnny Trigg 3-2-1:

• 3 hours smoking (2 for babyback ribs) at 250-275
• 2 hours wrapped in foil, meat side down, with real butter and a splash of apple juice (1.5 hours for babybacks)
• 1 hour unwrapped to apply any sauce and let it set (20-30 mins for babybacks)

Can I use the 3-2-1 for the beef ribs? Thanks!

 

[kruizer]

Beef ribs are like a brisket in terms of smoking. Run to about 165 in the smoke and then wrap and cook til tender. About 200 to 205 but probe for tenderness. Should feel like warm butter.

 

[TNJAKE]

Beef back ribs are much more lean than beef short ribs. You will do well with a 3-2-1 or some variation of that

 

[Fueling Around]

I did a rack of back ribs last weekend.
I think they had to go to 210° to get tender enough to eat.
Wife and I decided to stay with pork rubs

 

[WarrenWood]

Beef back ribs are much more lean than beef short ribs. You will do well with a 3-2-1 or some variation of that

I noticed the leanness when I looked at the package. During my foil phase, I don't use Parkay margarine, I use Land O'Lakes squeeze butter. I think the butter fat will help with the leanness. And instead of apple juice, I might put an ounce of beef stock in the foil for moisture.

I did a rack of back ribs last weekend.
I think they had to go to 210° to get tender enough to eat.
Wife and I decided to stay with pork rubs

My GF loves my BBQ pork, but she's a beef brisket fan. I think she saw the ribs in stock and bought them on a whim. And I bet we'll go back to pork ribs, too!