Near FOTB beef back ribs

Discussion in 'Beef' started by Rocketman1978, Nov 14, 2017.

  1. Folks,

    First post, new to the forums but not new to the recipes. Been smoking for a year now on my 4-rack Bradley electric. The reason for my post, I've got family coming in from out of state to spend the week with us and I wanted to smoke some ribs for them. I've always smoked pork backs but thought I'd try some beef to mix it up a little. Maybe a risky move trying something new while cooking for 9.

    I couldn't find beef backs around me so I took to the interwebs and found/bought these:

    They came, my wife brought them inside and asked me what in the world I had bought. These things are enormous, totally didn't expect that.

    So when I do pork backs I like near FOTB, so I elect a 2, 3 (w/Apple juice), 1 method at 220-230 (depending on outside weather), cherry full smoke, 2/3 choke and I usually get what I'm after.

    I know nothing about prepping beef backs other than trimming some fat, tossing on some rub, refrigerate and getting the job done. But because of their size I was planning on going 1.5, 4, 1.5 at 210-220, 1/4 hickory and 3/4 cherry or 1/2 pecan and 1/2 cherry full smoke at 1/2 choke, and tossing in some beef broth during the 4. Realistically my heat will be around 200 because of Michigan weather getting colder hence a little longer on the times.

    So what do you guys think of A.) my purchase and, B.) my plan? Suggestions? I didn't find any other threads in this section regarding FOTB, sorry if this is a duplicate, I hope it isn't.

    As a precaution for those that may not like the beef, I may toss in a rack and a half of pork backs just to be safe. I should have 1 rack in my smoker free.

    Thanks in advance!
    Last edited: Nov 14, 2017
  2. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Rocketman1978 likes this.
  4. bregent

    bregent Smoking Fanatic

    Those look like the back ribs we get around here. It's hard to tell because there is no side shot, but they typically have very little meat on them. I buy them when they are on sale for around $2/lb to make beef and barley soup and also BBQ them a few times a year. I season them with rub, but Montreal Steak seasoning is also great. I smoke at 275 for about 4 hours with no wrap, however wrapping is not a bad idea. You definitely don't want to under cook them as they will be very tough and hard to eat, especially with the thick membrane on the bottom.
  5. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member

    Where at in Michigan are you?
    Welcome by the way..
  6. Thanks! In Fenton, bout 10min outside of Flint.
  7. Thanks everybody! I'll see if I can snag a couple of shots of them tonight. Hope they're not junk and can feed that many. Maybe I'll hold a rack back and do 2.5-3 pork and 2 beef just to be safe. 4 adults, 3 teenagers, 5YO and a toddler eating.
  8. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member

    Cool.. Fenton is a popular stopping place on the way up north..
    Just wondered because here downriver I know of a couple good meat outlets that get anything you want if they don't have it.
    Pretty close to i-75
    Rocketman1978 likes this.
  9. Thanks man, I'll keep that in mind!
  10. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member

    Not to put a damper on the food but, some people find the beef ribs to be kinda fatty for their liking. Sometimes they do seem a bit greasy. So yes, maybe a good idea to add some pork ribs in the mix too.. In case someone likes pork better.
    Rocketman1978 likes this.
  11. Thanks for the heads-up! I've never done beef yet but I'm definitely going to do half and half. Can usually only get 1 full rack on my Bradley racks, but I'm going for squeezing in 1.5 so I can do 3 Pork and 2 Beef.
    Rings Я Us likes this.
  12. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    One other way to make them super tender,probably more FOB. Braise them after smoking in 1 part beer 1 part BBQ sauce
    Rocketman1978 likes this.
  13. Let me ask you guys a question, I’m thinking since beef is more dense than pork that I’d be looking about an hour less cook for the pork backs, right? Give it take?
  14. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    You are better off cooking by temp,beef and pork ribs are great at around 200* F IT
    Rocketman1978 likes this.

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