smoking beef ribs? What is the best method

[johncoby]

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

Is there anything to do to prepare the meat?

 

[m1tanker78]

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

 

[irishteabear]

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.

 

[richoso1]

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.

 

[bigwayne]

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.