Beef Ribs - First Time

[ecowper]

Going to cook some beef ribs on Saturday. I have never smoked beef ribs, so this is a new one to me. Any tips, tricks, or problems to avoid would be greatly appreciated.

[Stevo]

check out this thread: https://pitmaster.amazingribs.com/fo...eef-short-ribs

[ecowper]

Hmmmmmmm, now the question is ... follow Meathead's technique .... or Franklin's

[Stevo]

Here's Meathead's recipe: http://amazingribs.com/recipes/beef/BBQ_beef_ribs.html

[DWCowles]

I say do one MH's way and another Franklin's way to determine which you like best

[richinlbrg]

I LOVE side by side comparisons!!!

[SoCalTim]

275 straight thru for about 5 hrs. Start probing for tenderness at about the 4 hr mark. Franklin has an excellent video on this - oh, salt & pepper is all you really need to make these ribs come out awesome.

[ecowper]

I figured all I really need is salt and pepper. Thanks for the confirmation. All I have is shorties because of what Safeway carried.

[David Parrish]

Yeah try both! And we want pics

[ecowper]

Oh, pics for dang sure.

[richinlbrg]

ecowper , I've only ever used MH's Big Bad Beef Rub, smoked with whiskey barrel oak @225*F and have LOVED EVERY SINGLE BITE!!! You, sir, are In for a real treat!! Don't forget the dry brine!

[HorseDoctor]

I have only ever done Franklin's way, and the dogs never ever get a scrap! (they don't get bones.) Awesome!

[boftx]

I treat short ribs just like brisket and cook 'em as a whole slab. Pull 'em when probe tender at about 190 give or take. I don't crutch, though, like I would a brisket.

[ecowper]

So, the butcher was closed and all Safeway had was shorties .... You know, slab sliced apart and then each bone cut in half. I have a full 3 lb slab cut up as shorties. Given that, I will be doing this using Meathead's technique.

Considering what I have is shorties, that have about 1.5" of meat on them, anything I should know?

[David Parrish]

Cook em until probe tender. They will probably finish at different times so be ready to hold as needed until they are all done.

[David Parrish]

Big Bad Beef Rub with 1 tsp of cumin is a GREAT rub for these. Give it a try.

[ecowper]

Conveniently, I have some BBBR made up. Got the shorties dry marinading right now.

[PaulstheRibList]

What David Parrish said

[Breadhead]

Beef ribs cooking with spare ribs. 225°, dry brine the day before. BBBR right out the fridge and on to my cooker. All went well.