Pork and Beef Ribs (Q-view)

[jimf]

This weekend I smoked Beef Ribs, Memphis Style Pork Spare Ribs, and BBQ Beans.  It was my first time doing beef ribs.  I don't think I do Beef Ribs again but the Memphis style pork spares where delicious.   The Beans, as always, was a fan favorite.

The dog making sure the hungry neighbors don't sneak a bite. 

Beef Ribs:

Pork Spare Ribs - Memphis Style

Smoked Baked Beans

Final plate with Burgers, Potato Salad, and Grilled Veggies:

 

[bama bbq]

Good lookin spread there.  What did you not like about the beef ribs?  Maybe a new beef rib recipe will change your mind.

 

[jimf]

Good lookin spread there.  What did you not like about the beef ribs?  Maybe a new beef rib recipe will change your mind.

My mother had bought a 1/2 cow from the local 4H.  She asked me to smoke the ribs.  When she gave them to me they were already cut into individual ribs.  I didn't have a clue how to cook those, I'm use to slabs.  So I turned to SMF.  I came across this post by "Flash"  (http://www.smokingmeatforums.com/t/124090/beef-short-ribs#post_829446) and it looked like he had the same cut up ribs I did.  So I went with what he did.  I marinated the ribs for 24 hours in McCormick's Meat Marinade.   Then smoked them for 4.5 hours.

After 4.5 hours the meat had an IT of 170.  Inside they were a nice medium rare color (how I like my steaks).  The wife and I felt like caveman eating them.  They were so thick.  It was like picking up a steak with your hands and eating it off the bone.  

Maybe you are right and a better recipe would help.  Or maybe I should stick to pork ribs.   

 

[kimmeastar]

My mother had bought a 1/2 cow from the local 4H.  She asked me to smoke the ribs.  When she gave them to me they were already cut into individual ribs.  I didn't have a clue how to cook those, I'm use to slabs.  So I turned to SMF.  I came across this post by "Flash"  (http://www.smokingmeatforums.com/t/124090/beef-short-ribs#post_829446) and it looked like he had the same cut up ribs I did.  So I went with what he did.  I marinated the ribs for 24 hours in McCormick's Meat Marinade.   Then smoked them for 4.5 hours.

After 4.5 hours the meat had an IT of 170.  Inside they were a nice medium rare color (how I like my steaks).  The wife and I felt like caveman eating them.  They were so thick.  It was like picking up a steak with your hands and eating it off the bone.  

Maybe you are right and a better recipe would help.  Or maybe I should stick to pork ribs.   

And you didn't like this?

 

[smokinhusker]

Great looking plate of food!!! I've never done beef ribs, but I'm really wanting to try them. Yours look delicious.

 

[diggingdogfarm]

Great lookin' vittles!!!!


~Martin