Beef ribs camp chef DLX

[Morry Sade]

Newbie. Bought a CC dlx, and smoked some chicken already (not the best results yet). Attempting to try beef ribs this Saturday and looking for some tips (read a lot on here and YouTube). I’m getting plate ribs that’re probably 1.5-2” thick. I’m looking for cooking temp recommendations. Should I put a pan of water inside? Wrap with foil after a certain temp or time?

Thanks!

 

[chilerelleno]

250°-300°, I like to keep them right about 275°.
Hickory, Oak, Mesquite, Pecan or any mix of those, go easy on Mesquite it can be overwhelming if too much.

I use a water pan.

I've done with and without crutching/braising, and liked it both ways.
Crutching/braising will likely cut some time off the cook.
If you do crutch you might as well braise, there is a difference.
If you do either, you may want to reset the bark at the end.

Use a probe to check tenderness.

Just my $.02

 

[petehalsted]

I pretty much do them like my brisket. Same rub, smoke until nice bark and in the stall. I don't normally use water pan in the MES but do for my beef ribs. Instead of wrapping in pink paper like my brisket, they go in foil pan with a bit of broth and Whossy sauce, with a rack in the pan to keep them out of the liquid (not braised). Just like brisket my target temp is 200-205 but as Chile say its about about the tenderness at that point. I let them rest in cooler just like brisket as well.

My last batch with details on the cook.

 

[Morry Sade]

250°-300°, I like to keep them right about 275°.
Hickory, Oak, Mesquite, Pecan or any mix of those, go easy on Mesquite it can be overwhelming if too much.

I use a water pan.

I've done with and without crutching/braising, and liked it both ways.
Crutching/braising will likely cut some time off the cook.
If you do crutch you might as well braise, there is a difference.
If you do either, you may want to reset the bark at the end.

Use a probe to check tenderness.

Just my $.02

Question, on the camp chef dlx there is a hi smoke setting and the higher temps. Hi Smoke stays steady at 250 then drops down and has a lot of smoke every so often. Whats the difference between hi smoke and regular 250 or 275? Thanks!!!

 

[Morry Sade]

I pretty much do them like my brisket. Same rub, smoke until nice bark and in the stall. I don't normally use water pan in the MES but do for my beef ribs. Instead of wrapping in pink paper like my brisket, they go in foil pan with a bit of broth and Whossy sauce, with a rack in the pan to keep them out of the liquid (not braised). Just like brisket my target temp is 200-205 but as Chile say its about about the tenderness at that point. I let them rest in cooler just like brisket as well.

My last batch with details on the cook.

Sounds good, im going to try and see what happens tomorrow! Thanks!

 

[chilerelleno]

I don't know, I've never used a DLX.
I have a Camp Chef Smoke Vault 24.

 

[Morry Sade]

I don't know, I've never used a DLX.

Ok, remove membrane and trim fat from the top or leave membrane and fat?

 

[chilerelleno]

I trim the fat and leave the membrane.
I've seen others leave the fat.
They've more than enough fat even without the cap.

 

[Bearcarver]

Newbie. Bought a CC dlx, and smoked some chicken already (not the best results yet). Attempting to try beef ribs this Saturday and looking for some tips (read a lot on here and YouTube). I’m getting plate ribs that’re probably 1.5-2” thick. I’m looking for cooking temp recommendations. Should I put a pan of water inside? Wrap with foil after a certain temp or time?

Thanks!

Here's 3 Batches of Dinos of varying sizes. All details are included:
Prime Rib "Dino" Ribs
Beef "Dino" Ribs (From My Last Prime Rib Score)
Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

 

[petehalsted]

I am with Chile on the membrane, even when I leave the membrane on, I usually have at least 1 or 2 that pull completely off the bone, if I pulled the membrane I suspect they would all come off the bone.

I little a little more fat cap on mine, but I lover the rendered beef fat.

 

[bregent]

I'm not sure if things have changed, but when I owned a CC, the smoke modes were simply fixed auger duty cycles - the temp probe was not used to adjust the duty cycle. These modes were supposed to produce more smoke, but most folks feel they get enough smoke with the temp controlled modes.