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  #1  
Old 08-07-2017, 10:40 PM
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Default Never smoked beef ribs before

Never smoked beef ribs before but I have 4 racks in the refrigerator and am looking for some direction.

Just looking around on the forum some people smoke them pretty hot, 250. I like low and slow 225. Any reason to go hotter?

Pretty hefty piece of meat, are people using a temperature probe for done or how long might it take at 225?

Any direction appreciated.
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  #2  
Old 08-07-2017, 10:43 PM
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8 to 10 hours pull them off at 195 or 200

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Old 08-07-2017, 10:54 PM
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Quote:
Originally Posted by Smoketuffbbq View Post
8 to 10 hours pull them off at 195 or 200

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SHOOT...so start them the night before... Sounds like this will be real, fall off the bone tender. Wrap them at any particular temp?
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Old 08-07-2017, 10:58 PM
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I personally don't wrap always but if i do its at about 165 170 and i use butcher paper

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Old 08-08-2017, 04:40 AM
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250’s not gonna hurt ‘em. You can get ‘em done quicker with the Texas Crutch (foil) about 160-ish. Add a little moisture to it..thinned sauce, beef broth..whatever you think. they’ll be ready in about an hour after that. Unfoil for a bit after to bring back the “barq” if ya like.
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Old 08-08-2017, 08:15 AM
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Thanks guys!

I brought up the wrapping because this seems to be the same cooking time as a packer which I wrap with my injection fluid in the package.

Appreciate the input, I'll let you know how they come out.
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Old 08-08-2017, 08:45 AM
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I used Bearcarvers ideas:
http://www.smoked-meat.com/forum/showthread.php?t=37623
to great effect...
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Old 08-08-2017, 09:35 PM
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First question...Are you cooking back ribs or short ribs?
Second...Are they thick and meaty or are they scraped down to the bones?

Beef ribs are one of those characters that gets done when it's done...Period...Rushing them or pulling them too soon will make ya wonder why ya chose beef ribs...Patience is the key...And don't panic if it looks like all the meat is cooking away and all you're gonna have left is bones...It probably wont turn out that way

Last ones I did were some shorties about two inches thick...
http://www.smoked-meat.com/forum/showthread.php?t=43787

Good luck
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Old 08-08-2017, 10:21 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
First question...Are you cooking back ribs or short ribs?
Second...Are they thick and meaty or are they scraped down to the bones?

Beef ribs are one of those characters that gets done when it's done...Period...Rushing them or pulling them too soon will make ya wonder why ya chose beef ribs...Patience is the key...And don't panic if it looks like all the meat is cooking away and all you're gonna have left is bones...It probably wont turn out that way

Last ones I did were some shorties about two inches thick...
http://www.smoked-meat.com/forum/showthread.php?t=43787

Good luck
Yea the URL you provided is what I have and what you got is what I am expecting.

I take it you guys use a temperature probe to monitor meat temp?
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Old 08-08-2017, 10:26 PM
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Quote:
Originally Posted by Cowboy Bill View Post
Yea the URL you provided is what I have and what you got is what I am expecting.

I take it you guys use a temperature probe to monitor meat temp?
I never checked the temp till the very end...

Sounds like you got some experience...Just trust what you know...
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Old 08-08-2017, 11:38 PM
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Yea been smoking for at least 15 years, just never did beef ribs. I'm smoking them for us and a neighbor who doesn't eat pork. I was going to do another brisket but I still have some in the freezer. My brisket recipe was a top 10 winner in a National Competition.

Buckboard Bacon, my favorite



ABT's and Fatty

[/URL]

Bacon

[/URL]

Sausage

[/URL]

Smoked Tomato Pie

[/URL]

Stuffed Pork Loin

[/URL]
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  #12  
Old 08-09-2017, 04:42 AM
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Quote:
Originally Posted by Cowboy Bill View Post
http://i173.photobucket.com/albums/w...ps9cdhs7rs.jpg

I can't figure out how to get all the pictures themselves posted. I did the same thing for all of them.
You WON’T figger out how to get the pix posted...

http://www.smoked-meat.com/forum/sho...53272#poststop
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Old 08-09-2017, 08:38 AM
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Quote:
Originally Posted by Richtee View Post
You WON’T figger out how to get the pix posted...

http://www.smoked-meat.com/forum/sho...53272#poststop
I figured it out.
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Old 08-09-2017, 08:49 AM
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Oh and I forgot, Hot Dog Wellington

[/URL]
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Old 08-09-2017, 06:59 PM
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Sorry guys but it's been so long since I'm active on a BBQ Forum, I forgot to take pictures till we were on the last bone. It did look great a was delicious.

I have to say though, I believe there is FAR more fat, gristle and bone then meat. I'm glad the receipt for that is long gone because I don't want to know what I paid for it.

It looked and tasted great but for what you get, I've put one under my belt and that will suffice.

Thanks again guys for all your help.
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Old 08-09-2017, 07:04 PM
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OK, not to hijack the thread, but you really need to post the Smoked Tomato Pie.. You have my attention..
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Old 08-09-2017, 07:06 PM
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Quote:
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OK, not to hijack the thread, but you really need to post the Smoked Tomato Pie.. You have my attention..
Want the recipe? You'll think you died and went to Heaven.
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Old 08-09-2017, 07:11 PM
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Love to see it, never heard of it before.. I bet it IS Guud though..
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Old 08-09-2017, 07:13 PM
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it’s difficult to get GOOD dinos. I suggest you look into something called a “beef plate”. Should be more to your liking...
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