Beef Ribs: Time, temps & tips please?

[jjdbike]

Hey KBQ crew,

Hope you're all doing well.

I just got a load of seasoned hickory and cherry. Also have some apple.

I'm planning on doing beef ribs for the 1st time in the KBQ.

I respectfully requesting tips, time and temp, suggestions, advice and experience specific to beef ribs. I'm going to try to source plate ribs, but know I can get chuck ribs and "boneless ribs".

I'm particularly interested in time & temp, but any help is appreciated!

Thanks in advance!
JD

[Steve B]

I believe you mentioned your in PA. Here’s a great butcher that sells online and ships fresh. They’re in Philly PA.

https://haltemanfamilymeats.com/usda-choice-black-angus-short-rib-plate

[jjdbike]

I believe you mentioned your in PA. Here’s a great butcher that sells online and ships fresh. They’re in Philly PA.
https://haltemanfamilymeats.com/usda...hort-rib-plate

Thanks man,
Looks good. $89.99 for a 4lb plate seems like a lot, $22.50 a lb. We have a local Amish market that had a meat shop that has Prime beef short ribs. I believe they're plate ribs. They sell for $13.99 a lb.
I'll let you know how they turn out.
JD

[Steve B]

Damn. I didn’t pay attention to the price. Last time I bought from them I think they were around $60. But they come just as they look. Nothing to trim off. So you’re not paying for any fat. Something to consider.

[DaveD]

Lots of people with vastly more experience than I around here, but I'll say that smoking at around 250F/121C is a good range to be in, and it will probably take at least 7 hours to get to target tenderness, maybe even longer depending on whether you wrap or not (I typically don't). Much more important to hit the right tenderness than the right internal temp: I've pulled ribs out at T as low as 195F/91C and as high as 205F/96C, whatever it takes so that the meat probes like butter.

Bottom line, these are not typically a fast cook. I try to get them in by 7am when I make them. Here's a link to my most recent rib cook, back at the end of April, which reminds me that I need to make me some more of these, it's been too long...!

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1214141-minimalist-chuck-ribs

[Uncle Bob]

Not the same cooker, but the rack you're seeking. These were 6 Lb, each. Look up Meathead's recipe on the free side for guidelines. These took approximately 8 hours at 250, lump charcoal with cherry chunks. Don't expect your time to be exactly the same, each piece of meat has it's own way of working out.

[DaveD]

Those are spectacular!!

[Waster]

drooling.....

[jjdbike]

Thanks gents!
The KBQ cooks faster than many cookers (20 - 25%) assumably due to the very significant air flow (like a convection oven). So it looks like I should shoot for 6 - 8 hours in cooker, plus time to rest wrapped in cooler.
Will report back.
JD

[jjdbike]

It seems like most do not wrap, at least during the cook.
I know some worry that they'll be dry or tough if one doesn't wrap w/ some liquid. The otherside of that position is, bark is the main goal.
Thoughts?
JD

[DaveD]

In my smaller database (six beef rib smokes, is all), no issues with dryness or toughness without wrapping. Good luck!

[CALNZ]

Hey JD,

How did your ribs go? Pics?

Got mine done in the KBQ in just over 5 hours at 250f, although the ribs appeared to have been cut in half (common where I am) so not as large as a whole plate I don't think (see pics in other thread). That will effect time a bit.

I don't wrap while its in the KBQ but I do like to wrap them in butcher paper for the rest in the cooler. I like the way it softens the bark a bit, but not too much. The bark seems to get more fatty and moist but still has some bite.

I spritz if it looks dry during the cook but last cook it was barely needed maybe took to it with the bottle twice, but it was really moist looking through the cook.

I would say the marbling in the beef ribs to start is the biggest predictor of moistness over wrapping or not wrapping. If it has a lot of marbling then if you cook it long enough then the fat will render out and it will be juicy, provided you pull it at the right time.

Hope the cook was successful.

[Greatplainsbrewer]

Piggybacking onto this thread. I've come into possession of a 5 lb slab of Wagyu short ribs. Will be cooking on a KBQ using oak and some fruitwood. Is there any advantage to cutting this down to 2 rib slabs? Thinking I need to have it on by 9:30 for supper. Any thoughts?

[Murdy]

I've never done Wagyu nor do I have a KBQ, so I can't be much help, but, I have done beef ribs. Often, I do English Style (cut to one bone), so I see no problem with cutting them down, and, on the plus side, you'll get a little more bark (if you like that sort of think, which I do )

[Donw]

Personally I cut all my beef ribs into single or doubles. The main reason is that this allows for more bark on each serving. Secondly it allows pulling ribs when cooked to perfection and letting others cook longer if needed. And, I do it following the example of the Texas BBQ places that have cooked them this way for decades