Beef back ribs

[CoolbreezeBBQ]

Picked up some beef back ribs at local butcher. Never smoked them before. Gonna use the Weber Kettle tomorrow, with slow n sear, and cook them same way I would pork ribs. Any advice or better method would be appreciated. Thanks

 

[sawhorseray]

I did some beef ribs using the SnS last week, came out great. Make sure to put some wood chunks on top of your coals so you'll get some smoke throughout the entire cook. Once you get the temp dialed in leave things alone, taking the lid up screws the temp and it raises up fast, hard to get it back down without killing the fire. RAY

SnS Dino Bones

Fished a three pack of beef ribs from the freezer that I cut out from a whole prime roast last Xmas and let them thaw slow in the fridge all week. Set up the Slow-n-Sear in the Weber with briquettes and applewood chunks, coated the rack with SPOG, and got things going about 10:15 yesterday...

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[CoolbreezeBBQ]

I did some beef ribs using the SnS last week, came out great. Make sure to put some wood chunks on top of your coals so you'll get some smoke throughout the entire cook. Once you get the temp dialed in leave things alone, taking the lid up screws the temp and it raises up fast, hard to get it back down without killing the fire. RAY

SnS Dino Bones

Fished a three pack of beef ribs from the freezer that I cut out from a whole prime roast last Xmas and let them thaw slow in the fridge all week. Set up the Slow-n-Sear in the Weber with briquettes and applewood chunks, coated the rack with SPOG, and got things going about 10:15 yesterday...

www.smokingmeatforums.com

Thanks, I have them in fridge now with salt, pepper, onion powder, and chili powder. Planning on mesquite chunks on top of coals. What did you use? How long did they take?

 

[CoolbreezeBBQ]

Thanks, I have them in fridge now with salt, pepper, onion powder, and chili powder. Planning on mesquite chunks on top of coals. What did you use? How long did they take?

Also did you remove membrane? I take them off pork, but left it on these. Butcher said it would be fine left on, and harder to remove than on pork.

 

[thirdeye]

I will smoke them between 3 and 4 hours, unless the color gets too dark, then I wrap meat side down with some jazzy beefy broth for 1.5 to 2 hours. A couple pats of butter in the foil are optional. You will get some pull back during this time and monitor the tenderness with a toothpick after 1 hour. When they tender up, remove and rest in a cooler or under some towels for at least an hour. Before slicing I flip the rack meat side up to let that face dry a little. When slicing wet your cutting board and set them meat side down. This way you can follow the angle of the bone and make perfect cuts.

 

[TNJAKE]

Also did you remove membrane? I take them off pork, but left it on these. Butcher said it would be fine left on, and harder to remove than on pork.

Remove it. It's no more difficult than pork ribs

 

[thirdeye]

I did some beef ribs using the SnS last week, came out great. Make sure to put some wood chunks on top of your coals so you'll get some smoke throughout the entire cook. Once you get the temp dialed in leave things alone, taking the lid up screws the temp and it raises up fast, hard to get it back down without killing the fire. RAY

SnS Dino Bones

Fished a three pack of beef ribs from the freezer that I cut out from a whole prime roast last Xmas and let them thaw slow in the fridge all week. Set up the Slow-n-Sear in the Weber with briquettes and applewood chunks, coated the rack with SPOG, and got things going about 10:15 yesterday...

www.smokingmeatforums.com

Aren't those plate ribs, from the belly.... the meat is on top of the bone? I think CoolbreezeBBQ is talking about back ribs, the meat is between the bones.

 

[thirdeye]

These are beef back ribs., during the wrapped step.

 

[CoolbreezeBBQ]

I will smoke them between 3 and 4 hours, unless the color gets too dark, then I wrap meat side down with some jazzy beefy broth for 1.5 to 2 hours. A couple pats of butter in the foil are optional. You will get some pull back during this time and monitor the tenderness with a toothpick after 1 hour. When they tender up, remove and rest in a cooler or under some towels for at least an hour. Before slicing I flip the rack meat side up to let that face dry a little. When slicing wet your cutting board and set them meat side down. This way you can follow the angle of the bone and make perfect cuts.

Nice, thank you. I’m looking forward to trying something new to me, and appreciate advice from people with experience.

 

[CoolbreezeBBQ]

Aren't those plate ribs, from the belly.... the meat is on top of the bone? I think CoolbreezeBBQ is talking about back ribs, the meat is between the bones.

Mine are foiled in fridge right now, I’ll take pic before cook tomorrow. Meat is in between bones. It’s one slab of beef back ribs cut through bone right down the middle to make two thinner slabs instead of one super wide one, if that makes any sense.

 

[sawhorseray]

Thanks, I have them in fridge now with salt, pepper, onion powder, and chili powder. Planning on mesquite chunks on top of coals. What did you use? How long did they take?

I used applewood chunks this time, used hickory before too, works fine. The whole cook took about 6&1/2 hours.

Also did you remove membrane? I take them off pork, but left it on these. Butcher said it would be fine left on, and harder to remove than on pork.

Like Jake said, take it off.

Aren't those plate ribs, from the belly.... the meat is on top of the bone? I think CoolbreezeBBQ is talking about back ribs, the meat is between the bones.

They're ribs cut from a whole standing rib roast, aka prime rib. I get them on sale at Xmas and Easter when they are under $5lb and cut my steaks, roasts, and beef ribs for the year. RAY

 

[TNJAKE]

Beef ribs/pork baby back ribs and peach beans

Evening smokers. Had some beef back ribs and baby back pork ribs dying to get on the smoker today. Here are the beef ribs. Membrane removed and rubbed with my beef rub Onto the smoker at 225 using pecan and cherry After an hour rubbed down a rack of baby backs and put on smoker The Tennessee...

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[thirdeye]

They're ribs cut from a whole standing rib roast, aka prime rib. I get them on sale at Xmas and Easter when they are under $5lb and cut my steaks, roasts, and beef ribs for the year. RAY

Nice work, those are some of the best looking back ribs I've ever seen. Most of the racks I get will have at least 1 or 2 shiners....

 

[sawhorseray]

https://www.smokingmeatforums.com/threads/beef-ribs-pork-baby-back-ribs-and peach-beans.297298/

Geez Jake, I must have missed that cook when you posted, great piece of work! RAY

 

[sawhorseray]

Nice work, those are some of the best looking back ribs I've ever seen. Most of the racks I get will have at least 1 or 2 shiners....

Thanks thirdeye! I used to just cut the ribs off and make boneless ribeye steaks, maybe a little boneless roast. @Bearcarver got me hep to cutting beef ribs from the whole sub-primal, you can leave as much meat on the bone as you like. I score three when the price is right and I'm usually set for the year, my wife doesn't eat beef cuts, or lamb, or any meat she has to cut with a knife. RAY

Standing Rib Roast $4.47lb!

The ads just came out, I'll score a whole "choice" one in the bag at Fry's Market. Safeway has "select" on sale for $3.97lb, I'm passing on that. RAY

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[texomakid]

I'm sure that method will be fine. We cook shiners all the time. I just give them a generous layer of any good beef or steak rub then into the smoker until done. I like a hot finish temp to render out some of the fat and give it a good bark. Post some pics of your ribs and let us know how they turn out! Not a lot of meat left on the bones but what is there is just top shelf goodness.

 

[CoolbreezeBBQ]

Mine are foiled in fridge right now, I’ll take pic before cook tomorrow. Meat is in between bones. It’s one slab of beef back ribs cut through bone right down the middle to make two thinner slabs instead of one super wide one, if that makes any sense.

 

[CoolbreezeBBQ]

View attachment 449351View attachment 449352

Three hours later. Wrapped in foil and beef broth. Not much meat but gonna be tender.

 

[TNJAKE]

Looks good

 

[thirdeye]

Those will be some good eats.