My first attempt at smoked beef ribs.

[Compulsive Smoker]

I made my first attempt on beef ribs today.

I started out by putting them in a marinade on Friday morning.

This morning I put them on the smoker at 225 with a Pit Boss smoke tube filled with pellets and cherry wood chips.

After 5 hours I started layering bbq sauce Cowboy brand prairie fire flavor.
At 5.5 hours I removed from the smoker and wrapped in foil and put in the oven at 250 for 45 min.

Finished product

Served with a side of fried zucchini.

They didn’t get quite as tender as I would have liked, so if anyone has some ideas, I’m all ears!

 

[ifitsdeadsmokeit]

What temp did you take them off? Did they probe tender? Sounds like just a little undercooked.

 

[Compulsive Smoker]

They came out of the oven at about 185.

 

[kilo charlie]

They look good! If you're going for that fall apart tender, you're aiming for over 200F IT

 

[Elf@shore]

I made my first attempt on beef ribs today.

I started out by putting them in a marinade on Friday morning.
View attachment 737995

This morning I put them on the smoker at 225 with a Pit Boss smoke tube filled with pellets and cherry wood chips.

View attachment 737996

After 5 hours I started layering bbq sauce Cowboy brand prairie fire flavor.
At 5.5 hours I removed from the smoker and wrapped in foil and put in the oven at 250 for 45 min.
View attachment 737997

Finished product

View attachment 737998

Served with a side of fried zucchini.

View attachment 737999

They didn’t get quite as tender as I would have liked, so if anyone has some ideas, I’m all ears!

Yur cook looks great!
TRY USING A WATER PAN OF APPLE JUICE!!!
1- Its keeps it moist and basically steams the protein then cooking it.
2- It breaks down the protein tissue, to tenderize it ?
3- Can be tailored off @ end of the cook to crisp up @ the end game. Remove the water pan if you chose to ?
4- Some complain of too much moisture?, IMO: too much of it or not fully cooked , let it dissipate.
As A kid , I cooked in half dozen kitchens, they all used some liquid.
Beef Steam Ship Roast, Turkeys, Hams both fresh and smoked, Fresh filets of fish, Shellfish,
Later after learning in college recognized WHY?!
TRY IT!
Do not like it ?
Well I told you so ? LOL!

 

[Compulsive Smoker]

They look good! If you're going for that fall apart tender, you're aiming for over 200F IT

Thanks Charlie! I kept checking them with the probe and they just weren’t as tender as I would have liked, so I started getting worried that I had overcooked them!

 

[Compulsive Smoker]

Yur cook looks great!
TRY USING A WATER PAN OF APPLE JUICE!!!
1- Its keeps it moist and basically steams the protein then cooking it.
2- It breaks down the protein tissue, to tenderize it ?
3- Can be tailored off @ end of the cook to crisp up @ the end game. Remove the water pan if you chose to ?
4- Some complain of too much moisture?, IMO: too much of it or not fully cooked , let it dissipate.
As A kid , I cooked in half dozen kitchens, they all used some liquid.
Beef Steam Ship Roast, Turkeys, Hams both fresh and smoked, Fresh filets of fish, Shellfish,
Later after learning in college recognized WHY?!
TRY IT!
Do not like it ?
Well I told you so ? LOL!

Thanks Elf! That’s not something I’ve ever done, do you just set the water pan on the grate beside your meat?

 

[kilo charlie]

Thanks Charlie! I kept checking them with the probe and they just weren’t as tender as I would have liked, so I started getting worried that I had overcooked them!

It all just depends on how tender you want them.. the 200+ mark is going to make them "fall off the bone" tender, but other people may like a little mote bite to them.

As for the water pan, it can be helpful - in my vertical smokers, there's a built in water pan and I use it every time.. in the horizontal smokers, you can always add a pan, whether it's water or apple juice as suggested or some other liquid... it just creates a moist environment

 

[Compulsive Smoker]

It all just depends on how tender you want them.. the 200+ mark is going to make them "fall off the bone" tender, but other people may like a little mote bite to them.

As for the water pan, it can be helpful - in my vertical smokers, there's a built in water pan and I use it every time.. in the horizontal smokers, you can always add a pan, whether it's water or apple juice as suggested or some other liquid... it just creates a moist environment

Ok, thanks for the explanation!

 

[kilo charlie]

Ok, thanks for the explanation!

You're welcome! Now that you have made them once and have a base line, you can aim to make improvements to your liking!

I like using a small notebook and keeping track of things so I can refer back to my notes for the next time.

 

[Compulsive Smoker]

You're welcome! Now that you have made them once and have a base line, you can aim to make improvements to your liking!

I like using a small notebook and keeping track of things so I can refer back to my notes for the next time.

That’s a great idea!

 

[Rafter H BBQ]

They look great for a first run! I would agree, likely a bit undercooked. Take them to probe tender… you’re looking for the probe to go into the meat like butter… no resistance. Usually happens IT wise in the upper 190-200* range. But every piece of meat is different. I’d start probing around 195* IT to be safe. When probe tender, pull and rest on low in the oven for an hour or so.

I personally pull right at probe tender as I like my ribs more bite off the bone… rather than fall
off the bone.

Overall, nice cook and great looking bark! I’d take some zucchini any day…

 

[Compulsive Smoker]

They look great for a first run! I would agree, likely a bit undercooked. Take them to probe tender… you’re looking for the probe to go into the meat like butter… no resistance. Usually happens IT wise in the upper 190-200* range. But every piece of meat is different. I’d start probing around 195* IT to be safe. When probe tender, pull and rest on low in the oven for an hour or so.

I personally pull right at probe tender as I like my ribs more bite off the bone… rather than fall
off the bone.

Overall, nice cook and great looking bark! I’d take some zucchini any day…

Thanks! This is exactly why I joined SMF!

 

[Elf@shore]

Thanks Elf! That’s not something I’ve ever done, do you just set the water pan on the grate beside your meat?

Water pan?
I have done it both ways.
Putting the meat right in the pan or on a rack with the liquid in the pan.
Also used a small pan next to the meat , did it with BBQ Ribs.
What is nice , it gives the meat a nice moisture bath, then as it evaporates, can get a slight crust later .
However it can sometimes give off soggy meat.
It is something you have to do to yur liking.
I Myself would rather have moist flavor meat than a crispy crust ?
Only you can answer that !?

 

[Compulsive Smoker]

Water pan?
I have done it both ways.
Putting the meat right in the pan or on a rack with the liquid in the pan.
Also used a small pan next to the meat , did it with BBQ Ribs.
What is nice , it gives the meat a nice moisture bath, then as it evaporates, can get a slight crust later .
However it can sometimes give off soggy meat.
It is something you have to do to yur liking.
I Myself would rather have moist flavor meat than a crispy crust ?
Only you can answer that !?

Ok sounds good! Gives me something new to play with!