Beef ribs advise needed

[sawhorseray]

Safeway has standing rib roasts on sale this week so I picked up a whole one in the bag, $4.97lb. I backed off the ribs and cut the prime in half, one half for 1&1/2" boneless ribeyes, the other half for a Labor Day smoke on the SQ36. I'll make a rub for the roast Sunday and let it sit in the fridge overnight. Fire up the smoker first thing Monday morning. The plan is to smoke it over oak at around 250º-275º until the IT hits around 129º, we like it on the rare side of life. I'd like to do something with that rack of ribs I backed off, tho being a newb to offsets I'm not exactly sure how to go about things. I've been getting rib roasts at Xmas and Easter and backing off the bones to make steaks for a long time. Every effort I've ever made trying to cook the ribs has resulted in something so tough it's hard to chew and swallow, tho my dog Bob always seems thrilled with the end result. Maybe low and slow like baby backs? Wrap them? There's really no where to stick a meat probe into the rack. Any advise on temp and time would be greatly appreciated. RAY

 

[kruizer]

Slow smoke them until about 190 degrees and then wrap in foil and cook until they probe tender(about 205 degrees). Season well with slat and pepper before smoking.

 

[drdon]

Watchin' for options.
Don

 

[smokerjim]

as kruizer said if you don't get them to a high enough temp they tend to be tough, hope you left a little meat on them, these shouldn't take as long as short ribs but.

 

[Ishi]

Slow smoke them until about 190 degrees and then wrap in foil and cook until they probe tender(about 205 degrees). Season well with slat and pepper before smoking.

Do just like he said and you’ll have excellent ribs!

 

[sawhorseray]

Thanks Kruizer, I'll give it a shot! There's not a whole lot of meat left on those bones, probably eat the whole thing myself. I can now see my past problems were due to the ribs being way undercooked. Thanks again. RAY

 

[texomakid]

Low & slow works as well as hot & fast. I cook them at 275 to 325 to the same IT that was mentioned in Kruizer's post (190 to 205.) I have also start them off at 225 for an hour (to get some smoke on them) then crank it up to 350 and finish them off. I can typically have them cooked in 2 hours. I've used Montreal steak seasoning, Chicago Steak seasoning, Holy Cow, Holy Gospel, Deez Nuts, Jeff's Texas rub, SPOG and just plain salt & pepper. I haven't found a way we didn't like them. They are one of our favorite meals with oven baked veggies (one of my wife's awesome recipes.) Not much meat on them but what's there is excellent. Let us know how they turn out.

 

[sawhorseray]

Thanks for that Texomakid! I figure to make a salt and pepper rub with a touch of onion and garlic powder thrown in, try to keep the SQ36 around 250º-275º. That ain't easy to do when the AZ sun is beating down at 110º every day. RAY