Beef ribs - Need some advice

Pghegger · April 2016

First attempt at beef ribs, trying a rack of back ribs and one of short ribs. Both have been on for a little over two hours and are at about 155 degrees. Read I should let them get to 160 or so and the foil with some beer and worsh sauce for another hour or so until they get to 200? Sound right?

lousubcap · April 2016

You can foil or (I prefer) run nekked to the finish-line. And the best finish-line indicator is the toothpick test-probe the rib meat-no resistance and you are there. Temperature is only a guide for me. Don't know your cook temp but I can see anywhere from 5+hrs (back ribs) to 7+ hrs (short ribs). FWIW-
BTW-beat their pork cousins every time. Lookin' good-great eats await.
Edit: the above cook times are at around 250-260*F on the dome.

Mattman3969 · April 2016

I've never done back ribs (top ribs in your pic) but I think those are the ones you want to wrap. Any help @theyolksonyou ?

The plate ribs that you are cooking I would let go until they probe tender and wouldn't wrap. You are in for a treat when these babies are done. You'll never want pork ribs again!

Pghegger · April 2016

Thanks. Cooking at about 250

Mattman3969 · April 2016

I generally do my beef ribs about 275-285 dome temp

Pghegger · May 2016

Thanks for the advice all. I stayed with the recipe I was following for each from Smokiing like a Pro that called for both to be wrapped. The back ribs came out really good, liked them a lot.. The short ribs were just ok but there was still a good bit of fat throughout. Is the likely cause here me wrapping which accelerates cook time and thereby not letting the fat render?

NPHuskerFL · May 2016

Finished/Plated Pr0N?

THEBuckeye · May 2016

250 indirect for 4.5- 5 hours. 200.

THEBuckeye · May 2016

Here's the Pro's method:

https://www.youtube.com/watch?v=nFVu_XwLrew

theyolksonyou · May 2016

Sorry I missed this. The back ribs I did were disappointing in that they weren't very meaty. I didn't wrap mine.

20stone · May 2016

Pghegger said:

Thanks for the advice all. I stayed with the recipe I was following for each from Smokiing like a Pro that called for both to be wrapped. The back ribs came out really good, liked them a lot.. The short ribs were just ok but there was still a good bit of fat throughout. Is the likely cause here me wrapping which accelerates cook time and thereby not letting the fat render?

The last batch of short ribs I did were about 6 hours at 275 grid over a water pan, and wrapped in butcher paper abou halfway through, and they turned out great. If you think of plate ribs like you do a brisket (time, temp, wrapping timing) you can do pretty well. I suspect that the back ribs cooked way faster, and next time, you might give the short ribs a 3 hour head start.

Like you, I don't dig biting into gobs of fat, and like a full render.

YukonRon · May 2016

lousubcap said:

You can foil or (I prefer) run nekked to the finish-line. And the best finish-line indicator is the toothpick test-probe the rib meat-no resistance and you are there. Temperature is only a guide for me. Don't know your cook temp but I can see anywhere from 5+hrs (back ribs) to 7+ hrs (short ribs). FWIW-
BTW-beat their pork cousins every time. Lookin' good-great eats await.
Edit: the above cook times are at around 250-260*F on the dome.

@lousubcap
Yo Cap, what do you use for rub? Do you sauce it first then rub?
No rush, I got 4-6 weeks of waiting time......

lousubcap · May 2016

@YukonRon - I use worcestershire for the "binder" and use a low-salt Montreal steak seasoning on the beef ribs. I likely will give beef back ribs a few spritzes of beered down worcestershire around 3-4 hours in, depending on the adult beverages and how they look but run the short ribs w/o any additives during the cook. FWIW.
BTW-I can get the uncut chuck short ribs at the local Kroger by asking at the meat counter.

YukonRon · May 2016

lousubcap said:

@YukonRon - I use worcestershire for the "binder" and use a low-salt Montreal steak seasoning on the beef ribs. I likely will give beef back ribs a few spritzes of beered down worcestershire around 3-4 hours in, depending on the adult beverages and how they look but run the short ribs w/o any additives during the cook. FWIW.
BTW-I can get the uncut chuck short ribs at the local Kroger by asking at the meat counter.

Cap, as always I owe you some beers. Next time we hook up.
Thank you for the insight shared. You always seem to make my cooks better.

lousubcap · May 2016

@YukonRon - you are overly kind but thanks. And always remember, it's the cook who has to execute.
Hoping your messed-up wheel comes around post-haste.

SoCalWJS · May 2016

THEBuckeye said:

Here's the Pro's method:

https://www.youtube.com/watch?v=nFVu_XwLrew

OK. Picked up the ribs and will follow the guidelines, but I have a question: He says let them rest for about an hour after they're done.
Wrap? Foil? No Butcher paper, but I have parchment.
Any suggestions?

Beef ribs - Need some advice

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