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Beef Ribs

Smokey
Smokey Posts: 2,468
edited November -1 in EggHead Forum
Picked up some beef ribs yesterday (on sale, $1.99/lb). Any suggestions on smoking? My thought was to do them as I would pork ribs.[p]Smokey
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Comments

  • Tim M
    Tim M Posts: 2,410
    Smokey,
    Just do them longer and you should be ok. 5-6 hrs [p]Tim
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  • JSlot
    JSlot Posts: 1,218
    Smokey,[p]I'm doing my first run with 15 lbs. of beef ribs tomorrow night, too. I'm scanning threads now for any methods that intrigue me. I'll post the method I choose and results.[p]Jim
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  • Painter
    Painter Posts: 464
    Smokey,
    This keeps showing up around here. This is more for prep and cooking method than actual recipe with ingredients. They look good though.
    Bob

    [ul][li]Texas Beef Ribs[/ul]
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  • Smokey
    Smokey Posts: 2,468
    Painter,[p]Appreciate the link!!
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  • Smokey
    Smokey Posts: 2,468
    JSlot,[p]I find it hard to believe this will be your first "go-round" with beef ribs. I only have 2 lbs but can't wait ro hear about your results (pictures are welcome)![p]smokey.gif

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  • Smokey
    Smokey Posts: 2,468
    Tim M,[p]Thanks. Someone suggested 6-7 hours. Should be interesting![p]smokey.gif
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  • Unknown
    Unknown
    Smokey,[p]As drbbq has described... "Cook them until you think they are done, and then cook them another 3 hours." That might not be a direct quote, but it is right on... Also, I would foil them for a few hours also. It really renders any additional fat that are on them. It has been recommended to add beer, when you wrap them in foil for the final few hours...

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  • JSlot
    JSlot Posts: 1,218
    Scottie,[p]That last suggestion is the best idea I've seen or heard yet. LOL! I think I have a game plan now. I'm gonna put my magic rib rub on and let 'em sit overnight in the refrigerator and put them on the Egg at 300° indirect tomorrow around 1:00 or so for a 7:00 dinner time.[p]BTW, the beef ribs I got at the butcher were called beef plate ribs. I'm not sure how many types of ribs a cow has, but I hope they are all the same. LOL.[p]Jim
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  • Unknown
    Unknown
    Smokey,
    Beef ribs can be difficult. I tried and the results weren't very gratifying. Tough and not very tasty. My advice would be to not buy beef ribs. I hope I'm wrong here. They aren't worth the trouble. $1.99 a pound is extortion.
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  • Marvin
    Marvin Posts: 515
    Smokey,
    We do them frequently, but they are the short ribs, not "plate ribs". Since they are thicker than pork ribs, it is easy to put a polder probe in the meat and cook short ribs lo-n-slo until the internal temp is about 200. Very tasty, with most of the fat gone. Have fun.
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