Beef Ribs today!!! w/qview...

[ngasmokehead]

Okay, found a nice meaty rack of Beef Ribs on sale at Ingles...4.5 lbs for $9.81. Pretty good price, for what I can find around here. They are waaay meatier than what you usually see. Just hit or miss...

On to the ribs. 3-2-1 method, possibly modified depending on how the ribs look/feel. Doing them on my 18.5 WSM with lump (RO) with 1 large hickory chunk and 3 reg size cherry chunks...may add more cherry later, but don't know if i will need it.

Thanks for looking. I will post more as the cook goes on...

beefribs2.jpg

• ngasmokehead
• Aug 8, 2012

beefrib1.jpg

• ngasmokehead
• Aug 8, 2012

And on the smoke...

beefribsON.jpg

• ngasmokehead
• Aug 8, 2012

 

[smokinhusker]

Looking good! Those look like some Dino bones I did a while back.

 

[arnie]

I love me some Beef ribs

 

[ngasmokehead]

WSM is cruising along at 255 degrees (at the grate, 225-230 at lid) since the ribs went on at around 10 am...can't see the TBS, but its there just rocking along. 

beefribWSMlid.jpg

• ngasmokehead
• Aug 8, 2012

beefribsSmoke.jpg

• ngasmokehead
• Aug 8, 2012

 

[ngasmokehead]

Okay a little over 3 hrs into it (closer to 3.5 based on pullback and tenderness)....will foil for 2-2.5 and see how it looks and decide the final stage time...

beefribfoil.jpg

• ngasmokehead
• Aug 8, 2012

 

[ngasmokehead]

Out of the foil and back on the cooker to firm up a bit...might have left them foiled just a little too long...oh well. 

beefrib3.jpg

• ngasmokehead
• Aug 8, 2012

beefrib4.jpg

• ngasmokehead
• Aug 8, 2012

beefrib5.jpg

• ngasmokehead
• Aug 8, 2012

 

[memphisbud]

Looks excellent!  

   I've not yet done beef ribs, but will have to try soon!

 

[rdknb]

Love when I can get good beef ribs, yours look great

 

[so ms smoker]

Looks great! Can you hold them for 6 hours while I drive up?

Mike

 

[jrod62]

Good looking ribs

 

[flash]

Not bad. Now I never do 3-2-1 for beef ribs. I feel that is too long. I like the ribs to be like my beef steaks so shoot more for a medium at best which is usually 4 to 5 hours tops. 

 

[ngasmokehead]

Thanks guys...

In the future I may try them without foiling, and see how they do. They were excellent and really didn't need much in the way of rub. Their flavor really shines through and I don't think I'd want to take away from that....so next time will go very light and simple on the rub and maybe take them the whole way without foil around 5 hours as Flash suggests. 

Flash - do you cook them at a higher temp to make sure they're tender enough? I would be worried that they wouldn't be tender enough or have enough time to break down all the fat/connective tissue if you don't bump the heat up...

 

[nhbuck]

Looks great. Did some beef ribs a few weeks ago. Local butcher had a sign 2.29 a lb. Wife almost flew off the back of the Harley as I locked it up and pulled in. She was pissed. But after 4 hours of smoking heaven she forgave me. I am now hooked on beef ribs.

 

[flash]

Thanks guys...

In the future I may try them without foiling, and see how they do. They were excellent and really didn't need much in the way of rub. Their flavor really shines through and I don't think I'd want to take away from that....so next time will go very light and simple on the rub and maybe take them the whole way without foil around 5 hours as Flash suggests. 

Flash - do you cook them at a higher temp to make sure they're tender enough? I would be worried that they wouldn't be tender enough or have enough time to break down all the fat/connective tissue if you don't bump the heat up...

 I like to find good meaty beef ribs and rarely find that in the rack style. Tend to pick up long boned short ribs or beef back ribs. I use Mojo Crillio to marinade them in over night, then either in an aluminum pan or use a modified 3-2-1, more like 2-2- 1/2 to 1 depending on size. I like temps to be around 225 to 240*.

BeefShortRibs0068.jpg

• flash
• Aug 10, 2012

BeefShortRibs0069.jpg

• flash
• Aug 10, 2012

I leave some Mojo in the bottom of pan and spoon it over the ribbies as they smoke.

The larger style long bone short ribs I marinade the same way but do the modified 3-2-1

LongBone_9867.jpg

• flash
• Aug 10, 2012

 

[dragonmaster194]

looks great, now I have to try some beef ribs!  Steve

 

[smokeydokey]

Great looking ribs!

I noticed the spud with the internal probe in it... I've never seen this before. Is it a fair way to measure temp on ribs? Very clever idea, but I am curious as to how accurate it was comparing the potato IT to the rib IT.

-Smokey

 

[so ms smoker]

  The temp probe in the potatoe sticks out the other side and is used to get an accurate grate level temp, not the meat temp.

Mike

 

[tom c]

I do them 90 minutes, 45 minutes, 45 minutes   3 hours total, not fall off the bones just enough tug.

 

[ghostred7]

These look great!!

 I like to find good meaty beef ribs and rarely find that in the rack style. Tend to pick up long boned short ribs or beef back ribs. I use Mojo Crillio to marinade them in over night, then either in an aluminum pan or use a modified 3-2-1, more like 2-2- 1/2 to 1 depending on size. I like temps to be around 225 to 240*.

I did some last weekend (and tonight so my kids don't beat me up lol), and I did a variation on this that yielded my most tender beef ribs to date.  2.5h @ 240*, 1h@235*, 45m@225*  ...they weren't very meaty

 

[roller]

They look great wish I had some right now...