Dino (beef) ribs

[Hawging It]

Greetings all. As you know, I love smoking HAWG meat on the stick burner. I have seen several post lately about beef ribs and I am curious about them. I have never smoked them but I want to very soon. Do you smoke them like pork ribs? Time and temp? Do they taste like steak? Your views and opinion is much appreciated.

 

[chilerelleno]

I do a simple SPOG rub, maybe add some cayenne.
Minimum 275° cooking temp, as high as 375°
Hickory, Oak or Mesquite
No wrap
Water tray
Cook till probe tender, 200°-210°

Short Ribs all the way here, no Back Ribs.
They're intensely beefy in flavor, brisket/steak mix, extremely rich with fat/collagen.

I've several cooks linked in my Recipe Index, most current is my Behemoth Beef Ribs, check them out.

 

[Hawging It]

I do a simple SPOG rub, maybe add some cayenne.
Minimum 275° cooking temp, as high as 375°
Hickory, Oak or Mesquite
No wrap
Water tray
Cook till probe tender, 200°-210°

Short Ribs all the way here, no Back Ribs.
They're intensely beefy in flavor, brisket/steak mix, extremely rich with fat/collagen.

I've several cooks linked in my Recipe Index, most current is my Behemoth Beef Ribs, check them out.

That sounds great Chile! I will check it out and throw some on in the next few days. Thanks for the info!

 

[chilerelleno]

You'll see others and myself refer to Short Ribs as Brisket on a Stick.
That should read Brisket Point on a Stick.
So juicy, so fatty and so good!

 

[Hawging It]

You'll see others and myself refer to Short Ribs as Brisket on a Stick.
That should read Brisket Point on a Stick.
So juicy, so fatty and so good!

I just checked out your Behemoth Beef Rib recipe and pics. UNREAL!! I am all in on this. We have a Sams and that is where I have bought ALL my HAWG meat for many years. Always quality meat! I am heading out there right now and see what they have. Thanks for your input!!

 

[sandyut]

I cook mine about like Chili said. I use a pellet smoker - so i do 180 (high smoke) for a couple hours then 275 till done. no wrap, no fuss, rub, cook, eat

you will love them - they are a treat!

 

[Hawging It]

I cook mine about like Chili said. I use a pellet smoker - so i do 180 (high smoke) for a couple hours then 275 till done. no wrap, no fuss, rub, cook, eat

you will love them - they are a treat!

Sounds good to me. I can't wait to try something different. Thanks for your input!

 

[Smokin' in AZ]

Greetings all. As you know, I love smoking HAWG meat on the stick burner. I have seen several post lately about beef ribs and I am curious about them. I have never smoked them but I want to very soon. Do you smoke them like pork ribs? Time and temp? Do they taste like steak? Your views and opinion is much appreciated.

Hawging It, I am with you on needing to give these things a whirl.

Brownseyesvictim just posted a cook that was inspired by those here posting their cooks, and it looks like it got to all three of us.

Don't you just love this place.

John

 

[browneyesvictim]

NIIICE!! Glad to be able to spread the love around!

Advice is spot on above. I didn't say so in that chuck ribs post, but I cruised in the 250-275' range. You can go up from there if you like more bark. Don't be afraid to take them to a higher internal temp- 200-210 like Chile said. Use a probe and feel for the internal membrane to pierce like hot butter! My cook took about 8 hours but I wasn't really watching. I think its a personal preference if you want to wrap them at the stall or not. They are going to be real good either way. As mentioned its a cook more like a brisket but WAYYY more intense flavor. For that reason also I recommend going light on your rub/seasoning. Just gotta get all that connective tissue to break down or they will be tough!

Good luck and I look forward to your post!

 

[sandyut]

As mentioned its a cook more like a brisket but WAYYY more intense flavor. For that reason also I recommend going light on your rub/seasoning.

This is great advice!!!

 

[NormsEgg]

Treat them like a brisket. Beef short ribs are my all-time favorite cook.

 

[sandyut]

found my write up on the first batch of these ribs I made.

 

[Hawging It]

Hawging It, I am with you on needing to give these things a whirl.

Brownseyesvictim just posted a cook that was inspired by those here posting their cooks, and it looks like it got to all three of us.

Don't you just love this place.

John

Joined January 1st. Love it!! Hell, i'm making strawberry pies now!! Saw the recipe on SMF. HaHaHa!

 

[Hawging It]

found my write up on the first batch of these ribs I made.

Gonna check it out!!

 

[sandyut]

Don't you just love this place.

This is hands down the best forum i have ever been on!! So much support, help , recipes, ideas, sharing, GOOD WILL...Truely an amazing community of great people!

I too love this place!

 

[Hawging It]

found my write up on the first batch of these ribs I made.

I checked it out. Awesome smoke and good advice. Thanks!!

 

[Hawging It]

Treat them like a brisket. Beef short ribs are my all-time favorite cook.
View attachment 406916 View attachment 406917

Holy Moly they look great!!

 

[tallbm]

Man you guys are going to push me over the edge and force me to buy some beef ribs hahahaha. I just gotta be strong and finish working down my freezer so it is empty for the yearly hunting season fill up lol.
AFTER that I think beef ribs are likely on the menu :D

 

[Bearcarver]

Man you guys are going to push me over the edge and force me to buy some beef ribs hahahaha. I just gotta be strong and finish working down my freezer so it is empty for the yearly hunting season fill up lol.
AFTER that I think beef ribs are likely on the menu :D

You need that much room for those little Rabbits?

Bear

 

[tallbm]

You need that much room for those little Rabbits?

Bear

Hahahah yep! That is why we brought home 12 of them last year hahahaha.
No I'm limiting the haul this year to 10 animals max with the only exception being small hogs. If we end up getting 8 deer and 4 hogs that are 40-60 pounds then I think I can work with that.

Ideally we get 8 deer and 2 hogs that are in the 175+ pound range so plenty of pork franks could be had. I have yet to personally meet a killed hog that was so nasty after skinning and dressing that I wouldn't eat it as ground sausage. If I do I think I will still just pull the backstraps off it and leave the rest. I don't like wasting the meat if a hog is down and accessible to harvest. Now if one runs into a mud pit or a maze of thorn and bramble to find then I was simply eradicating that pest lol :)

Btw a half and half mixture of white vinegar and water being misted/spritzed/sprayed on the skinned and dressed meat/carcass goes a looooooong way to cleaning, prepping, and protecting wild game meat from becoming nasty and gamey while it is hanging or put in a cooler :)