First time smoking beef rib and would like advice

[bigbluecrab]

I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice.

I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I basically do the same with the beef ribs? I always use Jeff's dry rub on the pork ribs so I assume that would also work fine with the beef? Should I rest the beef ribs any as they are significantly meatier than the pork ribs?

I also got a long sausage rope from the butcher, beef and pork, and want to throw that on also. The butcher said to smoke it to 145, I'm guessing a couple of hours for that and maybe a 20 minutes rest.

Thanks!

 

[schlotz]

Are they beef back ribs or plate ribs (aka Dino bones)?

 

[bigbluecrab]

Are they beef back ribs or plate ribs (aka Dino bones)?

I have no idea, the butcher did not specify and I didn't know to ask. I'll put a photo of them up if that would help

 

[bigbluecrab]

Here they are.

 

[babydocsmoke]

Dino bones!! You'll love them!

A lot of guys have more experience than me, but I'd say salt and pepper only (maybe add a little Lawry's if you like it) and run them 250-275F until probe tender.

If you've never had them you're in for a treat!!

 

[jcam222]

Looks like plate ribs. Season with SPOG and smoke at 275F to around meat temp 203-205F probe tender. I like to spritz mine every 45 minutes or so with a mix of 1 cup ACV and 1/4 cups franks red hot. Will not make them spicy, builds a nice barn and keeps them moist. I don't wrap plate ribs at all. Brisket on a stick and to me easier to get great results.

 

[TNJAKE]

Beef Short Ribs

Howdy fellas and non fellas. Got some certified piedmontese beef ribs from @tx smoker last week. Brother in law was in town yesterday to watch the Mississippi State game with me so I smoked them up. Started out with a nice slab Rubbed with some of Oakridge brisket rub and onto the smoker at 240...

www.smokingmeatforums.com

 

[TNJAKE]

Beef Ribs and a Teaser!

Howdy fellas and non fellas and if you don't fall into that.......need to get your life together. Smoked up another rack of piedmontese beef ribs today. Not a lot of pics. First pic is short ribs before small trim Seasoned with Oakridge black ops and onto the pellet smoker running pecan/cherry...

www.smokingmeatforums.com

 

[bigbluecrab]

Looks like plate ribs. Season with SPOG and smoke at 275F to around meat temp 203-205F probe tender. I like to spritz mine every 45 minutes or so with a mix of 1 cup ACV and 1/4 cups franks red hot. Will not make them spicy, builds a nice barn and keeps them moist. I don't wrap plate ribs at all. Brisket on a stick and to me easier to get great results.

I assume that SPOG is a seasoning mixture. I'll have to make my own as I have none and never even heard of it. So you would not recommend Jeff's regular dry rub? I like the ACV and Franks mixture.

 

[sandyut]

I assume that SPOG is a seasoning mixture. I'll have to make my own as I have none and never even heard of it. So you would not recommend Jeff's regular dry rub? I like the ACV and Franks mixture.

salt, pepper, onion, garlic (powders on the last two). those are so good! I think your gonna love them. Dino ribs are awesome!

 

[schlotz]

Yup definitely plate ribs (Dino bones, aka short ribs). Smoke 'em just like brisket. At a constant 275º they'll be somewhere around 7-8.5 hours. Remember, temp is only a guideline, you must probe for tenderness.

 

[DougE]

With this last beef I had processed, I asked for plate ribs on my cut sheet. I, instead, got packs of vac sealed short ribs. Not what I wanted but will cook them eventually.

 

[DougE]

I wanted a rack of plate ribs to play around with, not short ribs.

 

[schlotz]

They can still be smoked but our favorite by far is this:

Short Ribs Braised in Red Wine

Short Ribs Braised w/Red Wine Serving Size: 4 Ingredients: beef short ribs (bone-in), 2 pkgs of 4 bones each or as many as you easily fit in the crock pot 1 tablespoon olive oil Veggies: 2 large carrot, chopped 1 medium onion, chopped 2 stalks celery, chopped 6 cloves garlic, minced 6-8...

www.smokingmeatforums.com

 

[bigbluecrab]

Yup definitely plate ribs (Dino bones, aka short ribs). Smoke 'em just like brisket. At a constant 275º they'll be somewhere around 7-8.5 hours. Remember, temp is only a guideline, you must probe for tenderness.

Thanks for all the info! I'm surprised they'll take that long. My pork ribs at 250 only take about 5 - 6 hours. Of course, there's a whole lot more meat on these. Do I let them rest for any significant time? I never really rested my pork ribs for more that 15 mins.

I'm really looking forward to these dino ribs now! Once I tell my grandson they're dino ribs I might not even have any for me to eat...

 

[Redicans]

I've only done them once on my offset. Temp between 250-300. SPOG was my seasoning. Did not wrap and went to probe tender at about 205. They are amazingly good!! Yeah two racks took me 8.5 hours but so worth it!! I think I let mine rest for an hour or so. Let us know how it goes!!

 

[schlotz]

Thanks for all the info! I'm surprised they'll take that long. My pork ribs at 250 only take about 5 - 6 hours. Of course, there's a whole lot more meat on these. Do I let them rest for any significant time? I never really rested my pork ribs for more that 15 mins.

I'm really looking forward to these dino ribs now! Once I tell my grandson they're dino ribs I might not even have any for me to eat...

I've had them get done anywhere from under 7 hours to 8h 30m. Just goes to verify that every piece can be different. Last set actually was tender after 6h 40m. But as usual, I let them sit on the counter until the IT drops 5º then wrap in foil and place in a 160º oven for an hour. BTW, I always roll with the Texan approach, 50/50 salt & pepper, nothing else.

Remember show us pix or it never happened

 

[bigbluecrab]

Put them in at 7:30 this morning so they've been in about two hours so far. Smoker temp has been about 275 and the ribs are currently at in IT about 180. Spritzing every hour with ACV.

I dry rubbed them with SPOG and, of course, being a native born Marylander, had to add some Old Bay (I put Old Bay on my Old Bay).

 

[schlotz]

No need to spritz but roll as you like.

 

[bigbluecrab]

Pulled everything at about 12:30 and wrapped in foil, a towel, and place in cooler. Ribs at 205 and South African sausage at 165. Finished a little quicker that I was expecting but everything looks great. Will be taste testing shortly!