Mesquite & Oak Smoked Beef Ribs

[civilsmoker]

Saw these beauties at the meat counter yesterday, $2.45/lb...$17 for both full racks.

Dusted them with salt, pepper, garlic powder, onion powder, sugar, & a dash of lemon pepper.

After resting in the fridge for 6 hours to let the salt set they went on the grill.

Smoked them with a blend of mesquite & oak. I smoke my beef ribs to 190 then rest them for 10 min before cutting them.

And now the meat heaven feast is matched with an Italian salad and sourdough with herbed olive oil & balsamic.

 

[chopsaw]

Meal looks great , love the smoker you built , and nice choice on the smoking woods .

 

[civilsmoker]

Thanks! I have been really enjoying having the time this Holiday Season to use it, smoked meat is my weakness :-)

 

[dcecil]

Those are some proper lookin ribs there. Nicely done

 

[motolife313]

Those are meaty back ribs.Looks like they could have stayed on longer becuase I don’t see much pull back

What do u think about the mesquite over the oak? Mesquite and hickory are woods that don’t grow naturally here in the PNW. I’m a stick burner guy is why I ask and really into woods! I’m doing beef ribs myself now as I type. Korean short ribs tho. Using oak and plum

 

[civilsmoker]

I usually see more pull back, however, always fall back to the temp to keep them from drying out. The thicker part could have used a bit more but the fam was hungry! Nashing of teeth and all...

 

[civilsmoker]

I really like the oak with a hint of mesquite for beef ribs and tri-tip. Mesquite can be quite strong and I use it sparingly. My wife doesn't like a strong over tone of smoke, so I have to be "careful"

So I start with mesquite to heat it up and build the coals, then I start with oak when the meat goes on and then the 2&3rd splits are mesquite and then finish with oak. My wife had 2 ribs tonight vs 1/2 a rib off the pellet smoker so I believe I lucked into a perfect combination!

I'm doing prime rib on New Year's Eve and will do that with oak & cherry. A 50/50 blend.

Oh the peach with sweet meat sounds good to me!

 

[motolife313]

Nice! Stick burners rule!

Oak and cherry is about my favorite. Really I can’t the woods apart much but that combo of wood usually wins. The oak makes great coals and burns slow compared to the cherry seems like. Try tossing the meat on the smoker first then Build your fire. It’s what I do every time. I seen it on man-fire-food. Done it ever since and has saved me a lot of time because u can get the food on way faster. For example I tossed my meat on the racks at 6:43 tonight and had the fire going and looked at the clock in the house and it was 6:47 lol and the meat is gong getting cooked

 

[civilsmoker]

Ah I do cheat a bit to get things heated up quick. I start with 1/2 to 3/4 chimney of oak lump and set over the side burner on high. That makes short order on getting them fired up. After 10 min I dump them in the basket and I put 2 splits on and let them burn for 15 to 20 min. At that point the pit is "hot" I then put about two cups of water on the plate and let it steam for a few minutes, then I wipe down the racks and put the meat on. 30 to 35 mins.....

 

[jcam222]

Those look fantastic. Great price too. I still need to try doing beef ribs.

 

[civilsmoker]

Smoked beef ribs are a wonder of the red meat family! They are a favorite at our house. The only time we don't smoke them is when they are used to make aus jus.

 

[SmokinAl]

Great looking beef ribs!
Nice work!
Al

 

[zwiller]

LIKE. LOVE beef ribs here. Jealous of the price and the cuts. Good advice on restraint with mesquite. Can be sorta medicinal tasting. I have basically become an oak guy on everything. In fact, just smoked some pepper jack cheese with some oak dust.

I freeze the bones for stock. On a whim, tried simple adding a rib bone to a can of green beans and simmered. First time we didn't have leftover.

 

[civilsmoker]

We are really lucky here cause most the butchers cut the ribs for grilling. These where double r ranch grain feed. I can get grass feed black angus for 3.99/lb every once & a while as well. The black angus are a sweeter taste. Usually they are 3&4 bone cuts. But on lucky days you can get the whole set. If you want to be in meat heaven, get your hands on some snake river farms American Wagyu of any cut... just unreal taste!

And agreed on the oak, to me it is the all purpose wood/smoke. Cherry is my fave for birds though!

 

[jcam222]

I’m having SR Wagyu filets today for the final Browns game!! Had them couple days ago too. Very tender, got them on sale 4 lbs. or black grade tenderloin and a rack of Kurobota baby backs for $100 delivered. Wish they would run that deal again soon!

 

[zwiller]

I’m having SR Wagyu filets today for the final Browns game!! Had them couple days ago too. Very tender, got them on sale 4 lbs. or black grade tenderloin and a rack of Kurobota baby backs for $100 delivered. Wish they would run that deal again soon!

I'll be right over!

 

[civilsmoker]

Oh man yes what time is dinner, I will do the dishes

 

[jcam222]

Where were you guys?? :) That’s the wife’s she makes me cook hers a little to far.

 

[civilsmoker]

We are clearly missing out on a very fine meal!!!!

 

[GaryHibbert]

Great looking ribs and meal civilsmoker. Everything looks delicious. I really like good bread with olive oil and balsamic.
Gary