Beef ribs

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Master of the Pit
Original poster
OTBS Member
May 21, 2006
Monroe, La
Bought a pack of cross cut beef short ribs and put them on the BSKD about 45 minutes ago. Smoking them with some pecan wood and a light dusting of my normal rub and a little extra cajun seasonings. Rubbed them with garlic as my bro Joe suggested when he cooked his ribs. Here is a pic of them in the smoke after about 30 minutes.

Actually, it doesn't show the smoke at all, trust me it's there 8) .
Looking good there, Brother Rodger. Looking forward to seeing the "after" pics!
Ribs have been on for about 2.5 hrs at a pretty constant 250 deg. Smoked one split of pecan wood. Here's the pic when I just foiled them and put them back in. Put a little bit of gold medal brisket sauce in with them.

These make me think of cooking country style pork ribs. Something about the cross cut :?:

Those ribs look good....I can find that cut of rib here easier than a regular rack of beef ribs with any meat left on it....the brisket sauce sounds interesting also...What's in it? Never saw that around here either..

The sauce is something we buy at Wally World. The name is Gold Buckle brisket sauce (I know, I said Gold Medal before. Senior Moment :oops: )

Here is what the bottle looks like;

Here is a list of the ingredients, if you can read it,

what it lists is: Water, vinegar. brown sugar, salt, soy sauce, mesquite smoke flavoring, spice, caramel coloring, dried garlic, dried onion, tomato powder.

All I know is it tastes good with beef.

Thanks for the info...I know a trip to Wally World is on the ajenda for some time this weekend..have to see if I can find it..

Thanks again

Saw these ribs in the store 1 night, wife wanted, I did not pick em up, now I can't remember which store we were in. It sucks to get least I am forgetting how sad it is to lose my mind...

Ribs looking good there. I wish I was going to be able to do some experimenting.
It sucks even worse not getting older, Iceman :D

I would not recommend this cut of rib. I was in a little bit of a hurry and maybe did not put the attention in to them that I should have, but even so I didn't care for the texture of the meat. If I try beef ribs again, it will be with a slab like Joe cooked a couple of weekends ago.
I have found beef ribs to be just too fatty and lack tenderness. I was hoping to try a variation of 3-2-1 and see if I can render enough fat out to get them tender.
Funny how things work. I just pulled the exact same thing out of my smoker. I'm not terribly impressed with this style of rib cut myself. I know the wife won't be due to the fat content. The meat is tender and tastes good, just not much there for the effort.... Just my pennies worth.

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