Beef ribs

Smokin' T

Searched the forum, did not find the answer to my question.
Can I cook beef ribs the same way as pork ribs and be as successful such as the 3-1-1 method. The seasonings will only be salt, pepper, garlic and onion powder.

Tom
Dunedin, Fl

Doug in Eggmonton

flapoolman did these ones 4-1-1 and they looked great.

Doug

Smokin' T

Thanks doug.

Tom
dunedin,Fl

Shiff

It depends on what kind of ribs you are talking about. Beef Short ribs are very different from Beef back Ribs. Short Ribs are chuck and can be quite tough and fatty and require a different cooking technique - more steaming or cooked in a Dutch Oven. I prefer the Beef Back Ribs which are a loin cut and can be very tender. I generally use a 4-1-1 cooking method for the back ribs.

Grandpas Grub

I cook mine indirect on a raised grid. No foiling, saucing or turning. Just don't over cook then.

Just fantastic.







GG

Smokin' T

Barry,
Thanks for responding. These are Beef Back Ribs. Can you explain the 4-1-1 method. Doesn't the long cooking time dry the meat out? What are the temps you used (dome). I'm sure you went indirect, or am I wrong. At what temp did you pull? :huh: :huh:

Tom
Dunedin, Fl

Smokin' T

GG
Those look great, can you explain your proceedure. Dome temp, pull temp etc.
Thanks so much.

Tom
Dunedin, Fl

Shiff

I cooked them indirect 225-250 grill temperature (I use a Maverick ET-73 remote thermometer). roughly 4 hours in a rib rack, then 1 hour in foil with chicken broth, then 1 hour with the foil off. I didn't actually measure the temperature, just checked with a fork for tenderness. I've made them several times and have had great success.

Here is a picture of my last ones:


I have some in the freezer and it looks like I'm going to be cooking some of them real soon.

Grandpas Grub

Sure enough,

Find the meatiest ribs you can get. I took the membrane off, mustard, seasoning as you like.

Raised grid with a drip pan under the ribs. There is a lot of rendering so be prepared.

Dome 250° and I let them cook. I literally do nothing to the ribs once on the egg. If I recall the cookk took 5 to 6 hours. The reason of the cut on the ribs is I wanted to see if they were done.

Very simple cook and great results.

Kent

Smokin' T

To all who have responded:
I'm anxious to see how this cook goes, Will post pics if a senior moment does not arise. Thank you so much. :laugh: :laugh: :laugh:

Tom
Dunedin,Fl