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Beef ribs - Need some advice
Pghegger
Posts: 58
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?
Comments
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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.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Thanks. Cooking at about 250
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I generally do my beef ribs about 275-285 dome temp-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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?
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Finished/Plated Pr0N?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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New Albany, Ohio
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Sorry I missed this. The back ribs I did were disappointing in that they weren't very meaty. I didn't wrap mine.
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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?
Like you, I don't dig biting into gobs of fat, and like a full render.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
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.
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......
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@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.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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.
Thank you for the insight shared. You always seem to make my cooks better."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@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.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
THEBuckeye said:
Wrap? Foil? No Butcher paper, but I have parchment.
Any suggestions?South SLO County
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