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Never smoked beef ribs before

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  • 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.
    If you're lookin, you ain't cookin.

  • #2
    8 to 10 hours pull them off at 195 or 200

    Sent from my SM-N920V using Tapatalk

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    • #3
      Originally posted by Smoketuffbbq View Post
      8 to 10 hours pull them off at 195 or 200

      Sent from my SM-N920V using Tapatalk
      SHOOT...so start them the night before... Sounds like this will be real, fall off the bone tender. Wrap them at any particular temp?
      If you're lookin, you ain't cookin.

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      • #4
        I personally don't wrap always but if i do its at about 165 170 and i use butcher paper

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        • #5
          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.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            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.
            If you're lookin, you ain't cookin.

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            • #7
              I used Bearcarvers ideas:
              http://www.smoked-meat.com/forum/showthread.php?t=37623
              to great effect...
              ~All that is gold does not glitter ~ Not all those that wander are lost~
              ~20" Yoder "Swiss Army Knife" Stick Burner~

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              • #8
                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
                Craig
                sigpic

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                • #9
                  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?
                  If you're lookin, you ain't cookin.

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                  • #10
                    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...
                    Craig
                    sigpic

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                    • #11
                      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]
                      Last edited by Cowboy Bill; 08-09-2017, 07:38 AM.
                      If you're lookin, you ain't cookin.

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                      • #12
                        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
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          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.
                          If you're lookin, you ain't cookin.

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                          • #14
                            Oh and I forgot, Hot Dog Wellington

                            [/URL]
                            If you're lookin, you ain't cookin.

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                            • #15
                              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.
                              Last edited by Cowboy Bill; 08-09-2017, 06:04 PM.
                              If you're lookin, you ain't cookin.

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