Beef Ribs

Unknown

I am doing a 9 pound pork butt on the egg for tomorrow, thought I would throw it on after dinner tonight but I thought it might be a neat idea to try on some beef ribs as well. I figure that the egg will be at 225 for quite some time and I should have a little bit of grill space left. I have never done beef ribs and was wondering if anyone could help me out with cooking times. I will stick with a combo of dizzy pig, raising the steaks rub and montreal steak spice. any ideas on cooking times?? also do you cook them using the 3-1-1 method as well or can i get away with just indirect heat for a period of time?
Thanks

The Naked Whiz

stormydog,
I think the last time I did beef ribs, it was something like 3-4 hours indirect. Sorry, brain is asleep this afternoon.
TNW

PeterInSeattle

stormydog,
Last time I did them they took about six hours. Here are TNW's comments from a previous post: [p]Dang, my post with the recipe is gone already. I'll try to do it from memory here. This is from Hugh Carpenter's book on ribs: [p]Grind to powder 1/2 Tbsp each of red, white, green and black peppercorns. (You can find mixes of all four in one jar in the spice section of your grocery usually.) Coat the outside of 6 pounds of beef back ribs with the pepper. (I actually found that I used about 1.5 times this amount.) [p]Combine 1/2 C hoisin sauce, 1/2 C freshly squeezed orange juice, 1/4 C Mirin, 1 Tbsp finely chopped orange zest, 5 garlic cloves finely chopped, 1/4 C green onion finely chopped (both white and green parts), 1/4 C cilantro finely chopped. [p]Spread the sauce on the ribs and allow to marinate for 15 minutes, up to 8 hours is better. Cook indirect at 200-220 degrees for 4-5 hours. Occasionally baste ribs with left over marinade. [p]I actually cooked mine at 250 for 6.5 hours or so. You might also want to make 1.5 times the amount of sauce so you have plenty left over for dipping and dripping. The sauce is full of the flavors of the fresh ingredients and it contrasts nicely with the smoked beef and cooked sauce. – Naked Whiz

KevinH

stormydog,[p]I recommend cooking beef ribs indirect for 6-7 hours at 225-250. I use a dry rub on them, and then sauce during the last 30 minutes (optional). I do use the 3-1-1 method for pork ribs, but never for beef ribs. The main objective for beef ribs seems to be getting all the fat rendered out of them so they are not too greasy. The ones I have cooked have never been too dry or too tough, but occasionally too greasy.[p]I have also noticed there is a big variation in how much meat is on different slabs of beef ribs. Some of them don't have a very good meat-to-bone ratio. You might as well look for meaty beef ribs if you are going to cook them.[p]Good luck!

billyg

Last Sunday I did some beef ribs using Dr BBQ's method. A couple of hours indirect and 3 hours in a foil covered pan that you dumped a can of beer in before you covered it. Then raise the heat put some BBQ sauce on on finish them direct for a half hour. Absolutely fantastic. Also Dr. BBQ's book is a must have.
billyg

Unknown

stormydog,
I just did that a few days ago, put on two pork butts for a long slow cook at about 230 indirect with a raised grid. Started at 11PM, the next morning I threw on about 6 short ribs. I gave them a 9 hour somke. The ribs had a nice crip on the outside, and they just melted on the inside. For regular beef ribs that are not as thick as shortribs, I'd go 6 to 7 hrs. They've always been excellent.
BTW, I'm eating a sandwich from the pulled pork I somked for 22 hrs. it's excellent