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Help! First attempt at beef ribs...

JDoubleH
JDoubleH Posts: 112
in EggHead Forum
Picked up these bad boys this morning and am super excited about it. What are your best tips on smoking these? Total weight is 4.19 lbs... What kind of cooking time should I expect if I go at say 260? Will be cooking on a LBGE with Rockwood and hickory chunks. 


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  • lousubcap
    lousubcap Posts: 36,796
    edited February 2016
    Great cook coming up- I go indirect at about 260*f+/- on the dome (fat side down for me) with those and can see anywhere from 5-7+ hours.  I don't foil or spritz or mop.  Toothpick test for the finish-when it probes w/o any resistance in the thick meat you are there.  I'm sure others will be along.  Enjoy the cook and eats.
    Edit:  good call with hickory.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    Do you have any oak?  I prefer oak with beef.  When should I be over?

    I would rather light a candle than curse your darkness.

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  • JDoubleH
    JDoubleH Posts: 112
    Thanks Lousubcap! Ozzie... I do have oak but I have boat loads of hickory that my father split into perfect fist sized chunks... Have been using nothing but hickory for beef lately. 

    Bringing her up to temp now. Beautiful day in Memphis... Will post pics as I go along today. 


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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    Looking good!  Beef ribs are my favorite cook.  Make sure to do them long enough.  Like brisket you want it to probe tender, or it will seem dry.

    I would rather light a candle than curse your darkness.

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  • JDoubleH
    JDoubleH Posts: 112
    Ok folks, all setup. I went with my normal brisket setup and rub, except doing the ribs on the top rack. Water pan below with a beer dumped in for the hell of it. Rub is thin layer of EVO, then granulated garlic, a light sprinkling of Montreal steak, Himalayn pink salt and fresh ground black pepper. Since I got a bit of a late start, I'm going to let them ride about 275. 

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  • lousubcap
    lousubcap Posts: 36,796
    That water pan can become a "head fake".  It's a heat sink as long as it has liquid (extra BTU's to evaporate the water).  Once empty then, all things the same. your temp will rise as the sink is gone.  FYI-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JDoubleH
    JDoubleH Posts: 112
    I hear you on the water pan... But I'm a believer in the extra moisture. At a minimum, it can't hurt. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    They gonna be great!!  +2 on no water pan.... You just don't need it
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SGH
    SGH Posts: 28,989
    JDoubleH said:
     At a minimum, it can't hurt. 
    You are correct, the added moisture will never hurt a thing. Is it really needed? That's debatable for sure when it comes to small cuts. However there are times that I do feel it is beneficial. When cooking whole beef shoulders that are in excess of 30 pounds, I use a massive water pan for obvious reasons. On small cuts, subcutaneous tightening and restricting is not near as prevalent as it is on huge cuts that will smoke for hours on end. It is for this reason that I still use water when cooking cuts in excess of 25 pounds. For anything less, I skip the water. There is some benefits to using water, even on small cuts. It increases dwell time for proper rendering while protecting the outer layer at the same time. Again, how beneficial is this? It depends on a individuals preference and end goal. Using water will neither make nor break the cook. However under the right circumstances it certainly has its merits. Thus, if you have had good luck using water, then by all means, keep using it my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Shiff
    Shiff Posts: 1,835
    You were lucky to find those ribs uncut.  Most butchers cut them up into individual ribs. I think they cook and taste better when left whole. One of my favorite cooks. Looking forward to more pictures.
    Large BGE
    Barry, Lancaster, PA
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  • lousubcap
    lousubcap Posts: 36,796
    @Shiff - ask at the meat counter.  I have routinely been able to get the short ribs uncut by asking and this is a Kroger store.  Someone will go into the chill-box and bring out the bulk box and cut them for you.  Hopefully works for you.
    Sorry for the partial hi-jack.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JDoubleH
    JDoubleH Posts: 112
    Thanks for the input, everyone! I know the water pan is often debated, but for me, it's just become a part of my process for all low and slows. I think there is probably serious merit to what brother SGH says above for the bigger cuts. For me, if nothing else, it's just a big wet drip pan. 

    Shiff... I was excited to see the uncut bones as well... Truthfully, I've been looking all over Memphis for these for awhile (don't have a Restaurant Depot card yet). Someone told me to check out this old school butcher shop called Charlie's... It was a wonderland! Several packs of uncut Dino bones to choose from. That was the biggest one. 
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  • JDoubleH
    JDoubleH Posts: 112
    Holy crap! Is this much pull back from the bone normal? I'm almost to 4 hours... Internal temp about 185. 


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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Absolutely normal. Concentrated beef goodness!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • lousubcap
    lousubcap Posts: 36,796
    Ride the toothpick test to the finish and no worries about anything else except the above mentioned beef goodness.  Looking great!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,227
    That's more than I've ever seen. But they sure look good 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SGH
    SGH Posts: 28,989
    JDoubleH said:
    Holy crap! Is this much pull back from the bone normal? 
    It's as normal as the sun setting in the west my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Robo2015
    Robo2015 Posts: 267
    That looks great! Total Flinstones!
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • JDoubleH
    JDoubleH Posts: 112
    Just pulled them off. Total cook time about 5:10. Probed nicely, internal temp thickest part of the set was 202. Carved and plated pics coming soon!


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  • lousubcap
    lousubcap Posts: 36,796
    Damn- a banquet awaits-kinda like brisket on  a stick!  Congrats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JDoubleH
    JDoubleH Posts: 112
    And here's the money shot guys... Thanks to everyone who helped me on this first beef rib experience. We plated with wifey's Italian spinach and garlic brown rice and quinoa mix. If I could describe the taste of these with one word, it would be RICH. Man. Are these things potent beefiness! They were delicious and wifey approved as well. Slid right off the bone, completely intact. Thanks again. 

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  • lousubcap
    lousubcap Posts: 36,796
    Congrats.  You hit a home-run right there.  Great looking ribs and when you get the seal of approval then you are golden.  
    BTW-beef ribs beat their pork cousins every time.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Shiff
    Shiff Posts: 1,835
    lousubcap said:
    @Shiff - ask at the meat counter.  I have routinely been able to get the short ribs uncut by asking and this is a Kroger store.  Someone will go into the chill-box and bring out the bulk box and cut them for you.  Hopefully works for you.
    Sorry for the partial hi-jack.
    I buy most of my meat at Restaurant Depot so I have no problem getting uncut ribs.  I get certain cuts at my local Stauffers market where the meat cutters are especially helpful.  They carry Tri-Tip most of the time which is very unusual for a market in Pennsylvania.
    Large BGE
    Barry, Lancaster, PA
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  • Shiff
    Shiff Posts: 1,835
    Those definitely look great.  I can almost taste them here.
    Large BGE
    Barry, Lancaster, PA
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  • GATABITES
    GATABITES Posts: 1,260
    I need to go thaw my dino bones. Looks outstanding from here. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • NC_Egghead
    NC_Egghead Posts: 786
    WOW! Awesome first beef rib cook! 
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • Foghorn
    Foghorn Posts: 10,227
    Yep.  Excellent..

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JDoubleH
    JDoubleH Posts: 112
    Thanks everyone! Pretty excited about round 2 with the the leftover bones! 
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  • johnmitchell
    johnmitchell Posts: 7,364
    Absolutely Fantastic looking beef ribs.. Congratulations, love the money shot and the plated pic.. Great post.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • CtTOPGUN
    CtTOPGUN Posts: 612
     Looking good! I have yet to try beef ribs myself. Here in CT, they are difficult to find and cost a fortune. But someday...


       Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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