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Beef Ribs

chuckl
chuckl Posts: 14
in EggHead Forum
I'm trying some beef ribs tomorrow for the first time.  They weigh 5.5lbs and I plan to cook them at 275 degrees.  Roughly, how long will they take to cook to 200 degrees, I've read numbers anywhere between 3-9 hours.  Does anybody wrap them in foil for a few hours?

Chuck


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  • dmchicago
    dmchicago Posts: 4,519
    I’m not sure what kind of beef ribs those are. But my ribs are the same as you would use for short ribs but full sized and they take between 6-8 hours at 250 +\-  
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • lousubcap
    lousubcap Posts: 37,240
    Those look like beef back ribs-as with most low&slow cooks the finish-line is determined by the feel not the temp.  You can expect anywhere from 4-5.5 hours at that (calibrated, key word) dome temp.  But the key is when they pass the tooth-pick test.  Insert a toothpick in the between ribs meat and when you get no resistance, you are there.
    BTW- they beat their pork cousins every time.  Enjoy the cook and follow-on banquet.  
    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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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Last ones I did took about 6 hours at 275.  But you know the saying.  The cow drives ..........
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • ColbyLang
    ColbyLang Posts: 4,459
    Did two racks tonight. Pulled em at 4 hours and 50 minutes. Were at 202 degrees and damn delicious. Brisket on a stick, can’t go wrong
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  • chuckl
    chuckl Posts: 14
    edited July 2018
    It is a close call on which is my favorite, St Louis ribs or beef ribs.  The ribs took 4 hours to cook at 275 and were to die for.  Juicy and tender.  Next time I won't use quite as much pepper.  (Ignore the two lighter areas, the dark areas were in the shade.)  Thanks for the help.
    Chuck
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