Beef Ribs

Love Handles · June 2006

Looking for a way to do beef rib ( not short ribs ) Should they be done about the same way as spare ribs? Thanks for the help

Unknown · June 2006

LoveHandles,
I cooked them a few weeks ago. 5 hours at 250 (indirect). Foiled them for 1/2 hour, then back on the grill for another 1/2 hour with bbq sauce. Absolutely awsome.
Good luck.

fishlessman · June 2006

LoveHandles,
i do them direct or inderect at 220 dome, same for spares. they take a little longer. you have to go by tenderness, not time as beef ribs are not consistant with how thick the meat is on them. you dont want thin beef ribs, they need to have a lot of meat on them to cook right

Smoke 'n Things · June 2006

LoveHandles,
Did some about two weeks ago that finally came out right. I did them indirect at about 225 for about 6 hours. For the last hour, I let the temp ramp up to about 300 and got the meat temp in the 190s. Then I started saucing them for the last 30 minutes. For prep, I pulled the membrane and used yellow mustard and Cow Lick rub. They were also already cut up into individual ribs when I bought them. But, I think it made it easier to cook them and it might be something I would do again for beef ribs.[p]The other times that I had tried them, I now think I did not cook them long enough (4+ hours). They were alright but still a little chewy. This time the meat pretty much pulled right off the bone.

big hound · June 2006

LoveHandles,
I've been smoking beef ribs on the egg for years. They're one of my favorites. Take the membrain in the back off, give them a good rub. I cook the entire slab, sometimes four or five slabs at a time. Somke them indirect at around 250 for at least six hours. I only get the thick cut ones, the ones that the meat packers cut so thin, to me are worthless. Cut out every other bone and you've got thick jucy beef ribs..... I think I'll go to the butcher and get some for this weekend.

Beef Ribs

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