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Beef Rib question.

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Alton
Alton Posts: 509
in EggHead Forum
Will the 3-2-1 method work beef ribs? Thinking 250-275 .... Thoughts?
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • DMW
    DMW Posts: 13,832
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    What kind of beef ribs? Back, chuck, or plate?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Alton
    Alton Posts: 509
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    Short...?
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • DMW
    DMW Posts: 13,832
    edited May 2014
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    250* no foil, no sauce. Let them go til they're done. Might take awhile. Pull them when they probe tender. I put short chuck on at 9 this morning, pulled them at 4:30 this afternoon. Ran around 250* most of the day.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Alton
    Alton Posts: 509
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    Thanks
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Alton
    Alton Posts: 509
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    What if I Foiled? Not planning sauce but thinking about foil.... thoughts?
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • ericp
    ericp Posts: 152
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    +1 with @dmw but sometimes I foil ribs with a light vinegar sauce but only for about 30-45 min
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  • lousubcap
    lousubcap Posts: 32,338
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    For me foil on the beef ribs (generally chuck short ribs) doesn't seem to drive them to the "fall-off-the-bone" stage as easily as pork ribs.  If the guests want fall off the bone then i will foil some.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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