Beef Ribs

[WeberBlackStoneYoder]

I have only smoked beef ribs twice, with mixed results. For the beef rib masters out there. What temp do you smoke at and for how long? Thanks

 

[TNJAKE]

What cut of beef rib?

 

[WeberBlackStoneYoder]

What cut of beef rib?

It just says beef ribs on the package. They look like what people have been referring to as Dino ribs. $30 for about 8" rack with 4 bones in it. Wife thinks it's a waste of money for that price, so I need to get this right.

 

[TNJAKE]

Gotcha. You can use salt and pepper or your favorite beef rub. I'd smoke them unwrapped the whole time at 275. Until probe tender. Should finish around brisket temps. Maybe 203ish but most important probe tender. I like to spray them during the cook with dark beer but you don't have to spray

These aren't the same cut as yours but I used the same method I mentioned above

 

[WeberBlackStoneYoder]

Thanks Jake, yeah, I have been smoking at 225, What cut is that in the picture, looks Great.

 

[TNJAKE]

103 subprimal rib section. Lays on top of the ribeye roast. Aka beef back ribs. These were bigger than usual as a friend butchered them exactly for me

 

[TNJAKE]

And nothing wrong with 225 if that's your comfort zone. Will just take longer. I thing the higher temp makes the pull back on the bone better which in turn makes for a beautiful rib

 

[yankee2bbq]

TNJAKE has you covered.
I buy beef ribs at Wal-Marts. Plate ribs I think they are called. I use my weber kettle. Unwrapped 250-270 degrees until 205-210 IT temp. Like Jake said, you can spritz with water, beer,…etc. Simple rub, salt n pepper. I glazed these with candied jalapeños syrup!

 

[WeberBlackStoneYoder]

103 subprimal rib section. Lays on top of the ribeye roast. Aka beef back ribs. These were bigger than usual as a friend butchered them exactly for me

Then what cut is what people refer to as Dino ribs?

 

[TNJAKE]

Then what cut is what people refer to as Dino ribs?

Chuck short ribs and plate short ribs. Yours are probably plate if 4 bones. Chuck is usually 3. Both are commonly referred to as dino ribs however I think the chuck shorts are more common. Either cut is delicious

 

[bauchjw]

Not countering or trying to up TNJAKE I like 225 if I have time. I also like unwrapped with salt and pepper rub.

 

[TNJAKE]

Not countering or trying to up TNJAKE I like 225 if I have time. I also like unwrapped with salt and pepper rub.
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Lol no worries bud I'm a low n slow guy myself. Rarely do I go higher but for me beef ribs are one of those times. Yours look delicious

 

[bauchjw]

Lol no worries bud I'm a low n slow guy myself. Rarely do I go higher but for me beef ribs are one of those times. Yours look delicious

I’ll try your technique next go! Yours look off the charts!

 

[TNJAKE]

Now I'm craving beef ribs lol

 

[chilerelleno]

Behemoth Beef Ribs
Adam's Rib? Nope IMPS #130 Chuck Short Ribs
Bodacious Beef Ribs, No More Teasing Time to Start Pleasing

 

[edmonds]

I also do 275F. Should take about 6 hours. I spritz with apple cider vinegar for last 2 hours. No need to wrap, except maybe in foil when finished.

 

[civilsmoker]

I just did these.....
https://www.smokingmeatforums.com/threads/soy-glazed-beef-plate-ribs.312816/ 275 till the stall and then wrapped till 200-203 or tender, then rest at 170 for 1 hour, then glaze for 30 min at 275 two coatings.

Here is 2 more prep methods
https://www.smokingmeatforums.com/threads/4-bone-beef-ribs-pure-beef-goodness.295582/

Out of the 3 the Glaze and Stew versions are my top fav ways!