info needed in belgium

Discussion in 'Beef' started by treegje, Nov 20, 2009.

  1. treegje

    treegje Master of the Pit

    I have a couple questions
    Sunday I would like to do smoke beef ribs

    first problem beef ribs are not eaten here in belgium
    I have been to my butcher with a photograph,he can provide it me

    second problem
    because they would normal not be available
    We never taste or seen beef ribs before,and never seen preparing
    we are at any point in the dark
    I'm not afraid of something new,but do not want to spoil

    rub or marinade [​IMG]
    water in the waterpan of my smoker or dry [​IMG]
    what temperature to hold in the smoker [​IMG]
    do I also do something like 3-2-1 methode [​IMG]
    foil or not [​IMG]
    go i for internal temp or time [​IMG]
    sure what to do /and certainly not to do with beef ribs [​IMG]

    any help is welcome,on the other side of the great ocean

    Thanks in advance
  2. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I have done beef ribs several times using the 3 2 1 method.
    Take off the membrane first. I use water in the pan. This link is for pork ribs but it works on Beef as well. Use a paper towel it makes it much better.

    I coat the rib with hotdog mustard or worchestershire sauce. I use jeffs rub and mop or spritz the ribs after 2 hours. The mop is apple juice and whiskey mixed about 1/2 and 1/2 . I add a bit of the mop liquid into the foil for moisture. Grand marinier and apple juice is also nice as a mop.
    You can do the rub the night before but it is not really necessary.

    I use 230f as the temperature and it takes 6 hours. Keep your smoke thin and blue for the entire time. I like hickory wood for beef ribs and even the stronger mesquite. I notice that The smoke coming out of the vent in your avatar is a bit too much. It should be just barely visible.

    I smoke mine in the MES. Masterbuilt Electric Smoker.

    They have always turned out really well.

    PS We call beef ribs Dino ribs. (Dinosaur)

    Its 3:30am here so you should be getting other replies to your post in about 2 or 3 hours when America wakes up.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    When I do dino bones, I rub them with evoo, salt, cbp and garlic. They are smoked at 225-250 for about 5 hrs. I don't foil them. They are done when the rack bends in the middle when you pick it up with a pair of tongs and there's quite a bit of pullback of the meat.
  4. rivet

    rivet Master of the Pit OTBS Member

    Hi and congratulations on taking such a big step for you there!

    Gnu and Irish gave you great advice, and understand that there are MANY good way's of doing ribs. Here's my opinion:

    I do not marinade, but to like a light rub. Paprika, garlic powder, coarse ground black pepper, a pinch of allspice.

    I do not use a water pan.

    I do mine at 250 but be aware some temp fluctuatiuons are to be expected in a charcoal or wood burning unit like I have.

    The 3-2-1 method makes some perfect ribs. My experience is that it should be closer to 2 1/2- 1 1/2 - 1/2 (when I do mine) BUT, if you are using an electic or gas unit and can remain at 225 with no fluctuations then 3-2-1 is what you need.

    With the 3-2-1 method you do use foil. The first 3 hrs are naked, the middle time is in the foil, the end is naked again.

    Go for time and VISUAL appearance. Ribs are too thin to properly temp. When the meat is pulling away from the tips of the bones about 1/4 to 1/2 inch, then they are ready.

    Do not put BBQ sauce on until the last 1/2 hour to 1 hr of cooking. The sugar will char and they will end up looking black and tasting a little burnt.

    Do not try to rush them, but keep a close eye on them. Some cook up a lot faster than others...depends on the particular meat. If you put them on the grill cold straight from the fridge that will add some cooking time. I leave mine on the counter to warm up for about an hour before putting on the grill.

    DO have a good time at your first try and be flexible with time etc. Just enjoy the experience, you will soon be doing them again!

    Good luck and keep us posted! [​IMG]
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I am with the no foil crowd. I use simple salt, pepper, onion, and garlic powder. I use straight apple or orange juice as spritz, I cook at the 225 area until the meat is just starting to pull back and then I mop with a carolina style sauce for the last hour or until done. They are really popular with the family! Enjoy the smoke!
  6. alx

    alx Master of the Pit OTBS Member

    I do not foil,but thats me.I smoke at 250 degree 5-6 hours on average if they are larger beef ribs.

    If you have 2 racks maybe try foiling one rack....
  7. treegje

    treegje Master of the Pit

    thanks [​IMG]
    I definitely keep you informed
    I'm already looking forward to it,to taste and smell them
    hopefully they come out good,I can experiment further
    biggest problem for us is ,we can not compare it with anything
    q view certainly follow
  8. geek with fire

    geek with fire Master of the Pit OTBS Member

    Then they will be the best ribs you have ever had! Good luck.

    Just cook them at a low temperature until you can grab 2 bones and easily tear apart the meat between them. Anything else is just an enhancement.
  9. walterwhite

    walterwhite Smoke Blower

    I cannot add anything to what the others have told you (except to comment that reading the descriptions makes my mouth water. ;) ) I like to use a water pan because it makes temperature control easier. At 212° F the water starts to boil and keeps temperatures from getting too much higher

    I suppose those who do not use water in the pan have gotten good enough at controlling to the desired temperature that they no longer need this crutch. I do.

  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Ok lets try this I have only smoked beef rib a couple of time but this is what I think.

    rub or marinade [​IMG]rub
    water in the waterpan of my smoker or dry [​IMG]water in the pan or sand if your smoker cannt hold temp.
    what temperature to hold in the smoker [​IMG]I would hold 240-250 or so
    do I also do something like 3-2-1 methode [​IMG] Yes I would use 3-2-1
    foil or not [​IMG]Yes foil after 165-170
    go i for internal temp or time [​IMG] That ones got me baffled I don't know
    sure what to do /and certainly not to do with beef ribs [​IMG] If you need any help just post question here there are always someone here.
  11. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    internal temp or time. for ribs I go by time the first 3 hours at 230f will cook the meat , the next 2 in foil will tenderize it. and the last hour in the smoke again will firm it up to give it some pull.

    Another method I have tried and really like is to smoke it the whole way at 210F. ( thats right 210F ) for about 5 1/2 to 6 hours. No mopping no turning and especially No peeking till at least 5 hours. but with this method you have to be careful not to over cook. Check it carefully for doneness near the end of the smoke.
    It takes a bit more practice than the 3 2 1 . but in my opinion turns out a tastier product.

    For a first time I'd definately go with the 3 2 1 .
  12. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Exactly what i was thinking!
    Just follow what everyone told ya so far and they will be great. there's no one way to do them so do them the way ya like and enjoy.
  13. treegje

    treegje Master of the Pit

    you are my second family

    I live in a grilling country,Smoking here is still in early stages
    people grill only in the summer
    Here and there you have one with an addiction [​IMG]
    that the complete year bbq, grill, smoke

    Last winter I could not find charcoal,everything had been put away in the shops until the summer
    Now I have my stock is stored [​IMG]

    so there are a few pieces of meat that we do not know,and not eaten in belgium

    among other beef ribs,which is also on my list is brisket and pulled pork
    but that is for later
  14. walterwhite

    walterwhite Smoke Blower

    I'm sure I can speak for the rest and say we are happy to help.

    Here in the Midwest US (Near Chicago) I think grilling is much more common than smoking. There are many more stores that carry grilling supplies than smoking supplies. I think we may not be that much different.

    Perhaps availability of meat is better here, but we still may not find all cuts at the grocery. A meat market or butcher can supply the less popular cuts.

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