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beef ribs

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pokey
pokey Posts: 59
edited November -1 in EggHead Forum
Good morning fellow eggers! Going to try beef ribs for third time and wanted to run some things past you all. The second time I did beef ribs they were much more tender but I wasn't satisfied with the taste. I am going to remove the membrane and apply a generous amount of rub and put them on the egg at approx. 250. I was thinking of mopping the ribs after they establish a bark with apple juice and some of the rub I have made mixed together. Has anyone tried mopping beef ribs? I will be waiting to hear from you all.
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
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    I cook them just like pork ribs, including spritzing them occasionally.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    I don't mop them but after about 3 hours I spray every 30 minutes or so with a mixture of 1/3 apple juice, 1/3 apple cider vinegar and 1/3--take your pick-- water, soy sauce, orange juice or bbq sauce. My beef ribs usually fo 6-7 hours in slab form and 3-4 if in pieces.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907369&catid=1
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  • Bacchus
    Bacchus Posts: 6,019
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    Personally I don't think apple juice or vinegar is suited for beef. Spritzing really isnt necessary but if you must...you could thin regular Que sauce with water or beef broth.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I'm with Bacchus...

    Get meaty ribs and cook them, I don't spritz, mop, brine or anything else but cook them with some cherry or apple wood.

    Over cooking them is the worst thing you can do.

    beefrib3done.jpg

    beefrib2.jpg

    GG
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  • Smokinb
    Smokinb Posts: 103
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    GG,
    Those look great! Hearty rub too. Can you give some details so I can try to duplicate those at my house?
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    For me it is important to find meaty ribs. Pull the membrane, I coat with mustart then season heavy unless the rub has a lot of salt in it.

    Indirect with a good size drip pan, there will be a lot of rendering with beef ribs. 250° dome. Watch for the meat to pull back, while checking with a toothpick, fork or probe for the meat being tender. I do watch the thermometer in the center of the meat to make sure they are not undercooked.

    Just don't overcook. You can see I cut some off to taster the flavor and texture. I cooked them about 15 to 20 minutes longer after I took the pictures.

    Cook them just like pork ribs - don't overcook.

    GG
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