Gonna do some beef ribs, what's your favorite way?

[smokininidaho]

Beef ribs tomorrow, haven't smoked any yet this year so looking forward to it. I usually do them just like pork ribs except only use SPOG for my seasoning/rub. Any special tips or tricks you guys use to make tasty beef ribs? Picked these up at the local store, nice and meaty! Ribs look a little brown in the middle but that's just a reflection or? They look really good. They were having a sale on ribeyes so I knew they'd have some nice rib leftovers.

 

[mike243]

sounds like a good plan to me,temp time and moisture will affect the end product.keep a watch on moisture cause if you run it out they wont be tender,good luck have been steering away from thosetill I decide of a good method to cook them on my pellet grill

 

[smokininidaho]

sounds like a good plan to me,temp time and moisture will affect the end product.keep a watch on moisture cause if you run it out they wont be tender,good luck have been steering away from thosetill I decide of a good method to cook them on my pellet grill

Thanks, should have mentioned I'll be using my WSM, so waterpan will be there.

 

[chilerelleno]

I'm in.:)

 

[mike243]

You almost always see aluminum foil or butchers paper listed as a crutch but a water pan could be called the same,any method to make food turn out to our standards aint a bad thing IMO ,YMMV

 

[noboundaries]

I can't get ribs like that here without taking out a second mortgage, but beef short ribs, uncut, I can get. I lightly dust them with Montreal Steak Seasoning, then wrap in plastic, or vacuum seal, then into the fridge overnight.

Throw them in the WSM, no water, mesquite or hickory, 225F for 4-5 hours. Then crank the temp up to 275F until probe tender. No wrapping, spritzing, basting, etc. Smoke, heat, time is all they need.

 

[chilerelleno]

I've not cooked Beef Back Ribs, just Beef Short Ribs, but beef ribs are beef ribs.

Coarse kosher salt and cracked pepper, maybe a few additional spices, granulated onion/garlic and cayenne are nice. 275° with hickory or mesquite
Water pan
No crutch/braise
Approx 4-6hrs +/- depending on how much meat are on'em.
Check for probe tender
Short rest and serve

 

[one eyed jack]

I rarely find beef ribs with any decent amount of meat on them that I don't have a lot of experience with them. Having said that; I have not wrapped them and don't consider it necessary, but it could be that I don't know what I'm missing.

Here are a few shots of one of my beef rib cooks on my 18 inch WSM.

Your ribs look to be a great starting point. Just keep the heat down low and cook till probe tender. Don't get anxious. They take a while to get tender.

 

[one eyed jack]

Chile posted while I was typing. Follow his sound advise.

 

[smokininidaho]

Thanks guys, just gonna do them like I've done before. SPOG after I take out of fridge, then get the smoker going about an hour or so to 250 degrees and let them roll, may spritz with some apple cider along the way. What temp is good for you guys when they are ready, thinking about 185 or so as I want some bite, the way I've done before is around 195-200 and they fell off the bone tender.

 

[gmc2003]

I like to cook them similar to brisket. Tossing them on the smoker running around 250*. After about 4-5 hrs put them into a foil pan elevated on a rack with some beef broth or onion soup and a little Worcester sauce. Cover'em back up and put back on the smoker until just about tender. Take them out of the foil and finish them on the grate. Rub is a simple SPOG.

Good luck and let us know how they turn out.

 

[motolife313]

I’d brine them for 1 day

 

[smokininidaho]

I’d brine them for 1 day

Too late for that. They are on the WSM at 11:30 AM, can't wait!

 

[smokininidaho]

I like to cook them similar to brisket. Tossing them on the smoker running around 250*. After about 4-5 hrs put them into a foil pan elevated on a rack with some beef broth or onion soup and a little Worcester sauce. Cover'em back up and put back on the smoker until just about tender. Take them out of the foil and finish them on the grate. Rub is a simple SPOG.

Good luck and let us know how they turn out.

Thanks gmc2003, I think I'm going to try that as I have some beef broth, onion soup and the aluminum pans already here at the house with plenty of beer so no need to go anywhere. Also gonna make some fresh coleslaw.

 

[smokininidaho]

Fresh Coleslaw!

 

[gmc2003]

Looks mighty tasty to me.

Chris

 

[smokininidaho]

4 hours in, now I've panned and foiled in beef broth, strained french onion soup, a little honey, butter, sweet baby rays and we'll see what happens from here.

 

[one eyed jack]

Looking good. How'd they turn out?

 

[will work 4 bbq]

Looks great. I need to get some beef ribs going, but around here all i find is bones pretty much. When i do find meaty ones , they usally cost my left nut. Lol

 

[smokininidaho]

They turned out great with some mac and cheese and coleslaw. Family tore into it like wolves before I could get some pics.