Beef Ribs

[TNJHubert]

I'm a newbie smoker, and did my first chicken over the weekend with help from people on this forum. I would like to do beef ribs. I don't like pork ribs, yuck! Can anyone give me the rundown on beef? Good recipes? Tips, tricks?

 

[motocrash]

Shhhh,don't say that about anything pork on here.You'll start a riot.Now slip outta here and check this out.Most of them have "Dino" associated with them.
http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

 

[tbrtt1]

1- Rub em
2- smoke em
3- eat em

Seriously, they’re not that difficult. Put some rub on them or just salt-and-pepper then put them in your smoker and cook em until they’re nice and tender. I like em just before they start falling apart.

Depending on wheather you get back ribs or short plate ribs you will cook them either about four hours or up to maybe eight hours. Use the search function here you should be able to find tons of information.

BTW, I absolutely love beef ribs.

 

[SmokinAl]

Beef ribs are easy, just smoke them until they are just about fall off the bone tender.
The 3-2-1 approach works well with beef ribs, cause in my opinion they need that braising stage in the foil to really tenderize them.
Al

 

[radio]

Pretty much the same method as pork ribs, but takes a bit longer to cook due to the thickness. They run about $7 per pound here, so I rarely cook them opting instead for "Boneless beef ribs" which comes from the heart of the shoulder clod, much cheaper and just as good without paying for the bone.
I prefer only salt and pepper on mine just like Brisket, cook to about 160°, pan with a bit of moisture and cook to fall off the bone tender. My stick burner likes to run the best at around 270°, so that's where I cook most things.
I keep a tub of beef base in the fridge and mix a tablespoon or so with about 16 ounces of brewed strong, black coffee for the liquid. I reserve the liquid, pop in the fridge to separate the fat, skim it off and make a killer dipping sauce, or gravy if I'm having mashed potatoes
Link to the last batch I did
https://smokingmeatforums.com/threads/beef-ribs-aka-dino-bones-in-the-smoker-done-q-view-up.260517/

 

[TNJHubert]

Beef ribs are easy, just smoke them until they are just about fall off the bone tender.
The 3-2-1 approach works well with beef ribs, cause in my opinion they need that braising stage in the foil to really tenderize them.
Al

What is the 3-2-1 approach?

 

[mrad]

I agree with with Al on the braising part. I have tried beef short ribs without braising and they tend to turn out dry.
I cook mine at 275. Here's a cook it did this summer.

https://www.smokingmeatforums.com/threads/beef-ribs-for-dinner.268606/#post-1755581