beef ribs?

jwr3

I am cooking for my neighbors this weekend. They do not eat pork, and have asked me to make beef ribs. Do I cook these the same as I would Car Wash Mike's baby backs?

Pharmeggist

Click on link..

http://www.thesmokering.com/BeefRibs/ribs1.jsp

Make sure to get egg stabilized at 250 degrees dome temp for grate temp approx 225. Use plate setter legs up with ribs bone side done on grate.

Good Luck!!

big hound

One of my favorite meats to do on the egg, be it big beef ribs or short ribs, which if you think about it are actually bigger than the big beef ribs.

The one thing I did learn is to get the meatiest ribs you can find. So many markets just cut the ribs down so much they're almost all bone.

Remove the membrain or they're gonna be tough. Cut out as much fat as you can, nothing worse than a mouthfull of beef fat. Put on your favorite rub,give it an hour for the rub to soak in, then smoke indirect at 250. I like to use oak chunks for beef.

I Keep 'em on for seven to 9 hours. You'll see the meat pull up from the bone. They're gonna look over cooked on the outside but the meat inside should be tender and flavorful. Cut every other bone out and you got some of the best eatin' ribs you'll ever have.

Grandpas Grub

In the past I wasn't fond of beef ribs that I cooked. The last week I cooked some for the wife and I then some for some friends.

Great results both times. Simple set up, lump just below the top of the fire box. Drip pan on top of the spider raised grid then the ribs bone down. Good rub of your choice, I used DP Raising the Steaks after some EVOO and membrane removed. I let the rub rest on the rack for about an hour.

Grid temp at 225° - 235° (doesn't seem to make a lot of difference). I used apple wood on one cook and mesquite on the second. Both turned out great.

The first cook I pulled the ribs when the meat temperature between the bones was 185° to 195° different parts read different temperatures, hence the variance. The results were succulent ribs, tender, meat about medium and very tasty.

The second cook I pulled at 145° to 165° again different sections of the rack. This cook was more of a medium rare again succulent, tender and very tasty. I also used a fork to check for tenderness and all seemed fine.

The meat was not fall off the bone on either cook.

Both cooks took about 3 - 4 hours. I am not sure how the ribs would have tasted if I had cooked then to the 7 hour range.

I also don't seem to be able to cook pork ribs as long as a lot of folks say.

The meat pull back on some of the ribs was about 1.5 to 2 inches.

The following pictures were the first of the two cooks. The only difference as apposed to the second cook was there was more pull back from the bone, due to the higher meat temperature cook.

As stated above, for me, it is important to get very meaty ribs.

Pharmeggist's setup above would work just as well. Use some kind of spacer to keep the drip pan from direct contact with the plate setter.

Enjoy the cook.





I let this rack cook another 30 minutes after these pictures. The meat pull back was about a half inch further up the bone.

GG

Shiff

I did some a few weeks ago (my first attempt) that came out great. I used a V rack and removed the membrane first (very important). 225 grate temperature (indirect) and at 5 hours they were extremely tender. They are on my list to do again as soon as time permits.



Barry

FlaPoolman

I like them doing the 4-1-1 method and will sometimes go 2 hrs for the finish at 250-275 dome temp

Jeffersonian

Those look delicious, GG. I can't seem to find the "dinosaur-bone" beef ribs around here...everyone has the English cut type.

I did these about a year ago using the 3-1-1 method and they came out very tasty:

jwr3

Thanks all! These look delicious!

Grandpas Grub

I have never seen that cut. Looks to me like there is a good amount of enjoy there.

Nice looking cook.

GG

Grandpas Grub

Those sure are some nice looking ribs.

I need to start doing some wet ribs, sure makes the pictures look nice. That last picture sure does look good.

Kent

Jeffersonian

Thanks, GG. Yes, even the rug rats liked those. As I recall I put some DP Cowlick on them and did them just like you'd do 3-1-1 babybacks. I did it mostly out of habit/ignorance of how to do beef ribs, but all's well that ends well in this case. They absolutely fell apart to a fork.