smoking beef ribs? What is the best method

Discussion in 'Beef' started by johncoby, Mar 21, 2009.

  1. johncoby

    johncoby Newbie

    OK. I have been told to cook at 250-275 for about 5 hours.

    Is there anything to do to prepare the meat?
     
  2. m1tanker78

    m1tanker78 Meat Mopper

    I'm assuming you mean whole finger ribs, not cross-cut or anything like that. I like to marinade my beefies in a mixture of beer, worcesteshire sauce, a bit of lime juice, a little salt pepper and whatever other spices you like. Leave them in a bag for 2-4 hours in the fridge and make sure you agitate em and flip the bag every :30 or so.

    As far as smoking the goes, use 225-250. I personally don't foil them. They can be tricky and may take up to 7 hours! But dang, they're worth it. Hit 'em with mesquite smoke - can't go wrong.

    Good luck; look forward to some qview,

    Tom

    p.s., here's some I did the other day:

    http://www.smokingmeatforums.com/showthread.php?t=74489
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    If you haven't done beef ribs before, let me remind you to remove the membrane on the back of the rack. I don't marinade mine. I just apply a rub of my chosing. The temps and time estimate you've been given is good. Remember the time is an estimate. It could be done sooner or later than the 5 hrs. The best way to tell they are done is when the meat starts pulling away from the bone. Take a look at Toms' post and/or other previous posts and you'll see what to look for.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Removing the membrane from beef ribs can be much tougher than doing it to spares, so take your time. Dawn has given you good advise, follow it.
     
  5. bigwayne

    bigwayne Smoke Blower

    Mojo criollo is also a good marinade for beef ribs if you like mojo.

    275 is running a bit hot. 225-250 would be preferred.
     

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