Hello everyone,

Do ya have to use a beef rub or can ya use something else on Beef ribs?
How long do you smoke them at and at what temp?

My sister used to do them in the oven ( I know, bad word). but I really want to try smoking them :drooling:

I would smoke them like a chuck roast. Foil at 160 with some red wine or whatever, and take them up to 195 for fall apart tender. You can use a rub or not or just salt and pepper.

My sister used to do them in the oven ( I know, bad word). but I really want to try smoking them :drooling:

I think you can get away with saying "oven" as is "finish in the oven" from time to time.

Now "crock pot" on the other hand . . . that might get you into trouble. :lol:

Dave

I think you can get away with saying "oven" as is "finish in the oven" from time to time.
Dave

dont let fatback joe see this thread................LOLOLOL

Thanks guys, what temp should I smoke them at?

I think you can get away with saying "oven" as is "finish in the oven" from time to time.

dont let fatback joe see this thread................LOLOLOL

:lol: Uh oh . . . yeah, you're right.

But for the record, I only said you could get away with saying it. Actually doing it may require a special waiver for special cases such as doing jerky or other special situations.:thumb:

Dave

Thanks guys, what temp should I smoke them at?

225 to 240 low and slow!!

Thanks bud

Take some pics for us!!

But for the record, I only said you could get away with saying it. Actually doing it may require a special waiver for special cases such as doing jerky or other special situations.:thumb:


That's ALOT of "specials" . FBJ and I will go toe to toe on this..but THE OVEN IS A TOOL. Kinda like Michigan's governer.

TOOLS are meant to be USED.

Let's go Joe....

Alot like our Major as well. hehehe:baby:

That's ALOT of "specials" .

Hey, you're right. I should have read that over closer. It was pretty redundant.:lol:

THE OVEN IS A TOOL. TOOLS are meant to be USED.

I hear ya, Rich. And with my gas converted SnP, once I pull the smoke can out, it's basically just an oven disguised as a smoker. :lol: Only not as efficient as a real oven.

Sorry to jack your thread, lynsey. Good luck with the ribs.:thumb:

Dave

I wanna see that temp probe stuck in a beef rib :lol:

I looked High and low and couldn't find any beef ribs, maybe this weekend.:faint:

I wanna see that temp probe stuck in a beef rib :lol:

Plenty of thickness in a beef SHORT rib to insert a thermo.

http://www.baldwingrassfedbeef.com/shop/pc/catalog/beef_short_ribs_2056_detail.jpg