Advice on Beef Ribs?

minniemoh

Never cooked these before. I'm thinking 250 with some smoke. Season with some Cosmic Cow or Montreal maybe?

Any idea how long they'll take? All advice welcomed. 

gdenby

Seem to be beef back ribs, whats leftover when boneless rib-eyes are cut out. Basically tender meat, and very tasty because of the fat. But can be a little tough because of the connective tissue. I try to compromise. 250 dome till the meat gets nice and brown, then boost to 350 for a short time to render out more fat. I usually go w. just S&P, and a little vinegary sauce like Stubb's original on the side.

My results have been somewhat greasy, but the meat is really good.

gpsegg

Pull off membrane...rub.(I use DP Dizzy Dust)..raised indirect at 350* for about 1:45. I like to use a few apple chunks and will spray 50/50 apple cider vinegar/apple juice every 30 minutes.

Jeepster47

Those do look like beef back ribs ... seven ribs #6 through #12 cut off right next to the backbone.  Depending upon the butcher, they may have some where between lots-of-meat and no-meat on the outside of the bone.  I prefer 250 degrees straight through with no peeking ... that means no spritzing, moisture in the drip pan, nor BBQ sauce at the end.  Our family prefers Penzey's "English Prime Rib Rub" or Oakridge "Black Ops Brisket Rub".  Pecan is my favorite go to for first cooks ... good smoke with less of a chance of overpowering the meat ... Oak is a more traditional smoke with beef.  Use a toothpick to check for when they're done and plan on about six (plus or minus one) hours to completion.

Good luck and keep us posted.

TN_Sister_State

Every time I smoke beef ribs its 225-250 with 0 peeking till the 4 hour mark and i check for tenderness. Just poke it with my thermometer and see how she slides in. As everyone says around here "like buttah" its done, if not wait an hour or so and check again. I use my brisket rub and a little worcestershire sauce before I rub it.

fishlessman

i coat with white sugar and wrap in syran for an hour or two in fridge, remove syran and wipe off sugar then a heavey coat of a pepper rub like lysanders spicey bourbon. 235 for 5 -8 hours til the probe slides in. i dont bother removing the membrane on beef ribs, thats stuck on those like tree bark. the most important part with beef ribs is when your in the store, meaty are good. shiners, showing bones are no good