Picked up some beef back ribs this morning at local grocer on sale. Never smoked Beef ribs before. My plan WSM target temp 250. BBBR. Trying to plan for dinner. Any ballpark figures on time? I'm guessing 4 hours. Should I wrap after 2 or three hours or so?
fuzzydaddy or anyone else...What are your thoughts or methods?
8 hours is the shortest I have cooked beef ribs to get them tender. I'm interested in the wrap feedback you get. I have wrapped at 4 and 6 hours. At 4 hours they have been a bit "pot roasty". I only do them once or twice a year so I'm glad you asked the question so that I can see some of the answers.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Sorry for the delay in responding. The beef ribs I've been able to find locally are 4-bone sections and each run about 1.2 pounds. I cook to probe tender, which is about ~200 IT and about 4.5 hours with a 230 average pit temp on my kettle/SnS. I wrap when probe tender and hold in a faux cambro for an hour or 2. The ribs I've been getting are pretty thin. Yours look to be much thicker and my guess is 6-8 hours. I've never wrapped during the cook.
troymeister you're welcome! I should add that mine are chuck ribs. Meathead's guide here http://amazingribs.com/recipes/beef/BBQ_beef_ribs.html is:
1" thick meat should hit 203°F in about 5 hours.
1.5" thick meat should hit 203°F in about 7 hours.
2" thick meat should hit 203°F in about 10 hours.
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tbob4 Final synopsis of cook. Put ribs on at 1:00PM...Avg temp 240...5:30PM ribs @158 Uh Oh..Friends coming at 6ish PM.
Set Oven to 300. Wrapped Ribs in foil with some beef broth. Ribs @190@ 7:00. Cambro'd at 7:15. Ate at 7:45. While waiting for ribs to finish we drank a lot of wine. Over all ribs were really really good they just could gone a little longer. But we had to eat sometime.
troymeister - Thanks for the feedback. Looking at the responses above, I guess, like anything else, there are a couple of ways to achieve good results. I typically cook at a lower temp and thus, I guess that is why the cook takes as long as it does for me. If I kicked the temp up like Huskee and LA Pork Butt I would likely get the same result in a much shorter time. Thanks for the follow-up report.
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