I love back ribs.

[MattQ]

And I love beef.

But I have never cooked beef back ribs. And they have some in our local Kroger on a regular basis. I’m going to cook some this weekend. Will use my mostly salt/pepper rub that I usually use on brisket. Has a bit of garlic and onion and cumin. So I think I’m ok there.

What should I expect from cook times? Similar to pork? Shorter? Longer? Wrap?

Any suggestions appreciated.

 

[crazymoon]

MQ,Wish I could help you ! I've never seen beef back ribs in this neck of the woods. All I find around here are beef bones w/scraps of meat passing as ribs.

 

[SmokinAl]

Most cook them like spares, 3-2-1.
Al

 

[MattQ]

Thanks, Al!

 

[jbellard]

I did some a while back and you have to take them up to 203IT to get them like you want them. Took about 6 hrs or so but go with temp and tenderness.

 

[wild west]

I agree with the 3-2-1 method. Ive done them naked before and they were good but much bark for my taste.

 

[MattQ]

Thanks for the advice, guys!

Bought the ribs today. They’re not the full back, but rather the end of the back ribs......abt 3-4 inches long. So we will see. Another ‘test rack’. Told the wife we may need a backup plan.

 

[phatbac]

i do beef back ribs all the time. 3-2-1 works, but i take a different approach. I like to lightly coat them in Worcestershire sauce (just enough to cover them) and then coat in my favorite steak seasoning/rub. (Montreal , for example) let sit the fridge overnight. then i put them on the smoker at a higher heat (usually the hottest part of my smoker) around 275-300 degrees and let go for 3.5- 4 hours (no wrap) maybe turning them over once after a couple of hours. then once they come off the smoker i let rest for 30 minutes and then its steak on a stick!

IMG_20170610_063544.jpg

• phatbac
• Jun 11, 2017

IMG_20170610_085542.jpg

• phatbac
• Jun 11, 2017

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• phatbac
• Jun 11, 2017

Happy Smoking (beef),
phatbac (Aaron)

 

[MattQ]

Hope mine turn out half as good as those look, Aaron! They just hit the 250 grill. Used a bit of mustard with a simple salt, pepper, garlic and onion rub. Planning on 3-2-whentheyredone.

 

[MattQ]

Finished product.

I overcooked them a bit. Actually, a lot. Had a lot of bone showing, and they were dead fall off the bone. The samples below were the only 3 ribs that stayed on when I cut them. However, since my wife likes fall off the bone, she thought they were great. And I enjoyed the finger food nature of them. The taste was excellent.

So all in all, not a terrible cook, but not the best, either.

 

[Geebs]

They look pretty darn good to me. I enjoy fall of the bone though!