This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Beef back ribs, start to finish

  • Filter
  • Time
  • Show
Clear All
new posts

    Beef back ribs, start to finish

    Back in June I did my first beef back ribs (different from beef short ribs for those who don't know this yet, but similar cooking style)

    I smoked them on my Yoder loaded Wichita with apple logs (charcoal to start the fire, Kingsford blue bag) at ~225. I don't remember how long they took exactly but it was close to 4 or 5 hrs, but it all seemed very analogous to doing pork ribs. The exception being I had temp probes in the meat since beef ribs have wider meat to work with. I took them to ~200, then wrapped in foil and brought inside to a faux cambro until dinner. They sat wrapped maybe an hour.

    Below is my documentation from start to finish, with pic labels beneath each pic:

    Click image for larger version

Name:	IMAG4687.jpg
Views:	81
Size:	102.6 KB
ID:	3496

    Four racks of beef back ribs (minis)

    Click image for larger version

Name:	IMAG4684.jpg
Views:	97
Size:	130.2 KB
ID:	3497

    I removed the membranes on the back just like pork ribs. Meathead says you don;t have to do this with beef short ribs, but I did with these back ribs to make it easier to cut them later. Glad I did. The left one on edge shows the membrane still in tact.

    Click image for larger version

Name:	IMAG4688.jpg
Views:	160
Size:	121.0 KB
ID:	3498

    Dry brined overnight in fridge. Then the morning of the cook, sprayed lightly with PAM on all surfaces and generous coating of Meathead's Big Bad Beef Rub

    Click image for larger version

Name:	IMAG4689.jpg
Views:	116
Size:	135.7 KB
ID:	3499

    Here was my view. Thin blue smoke from apple logs. Cooker temp averaging 225. I had two Maverick ET 732s running, one with both probes monitoring warmer & cooler sides of my offset, and the other with two probes in 2 of the 4 racks.

    Click image for larger version

Name:	IMAG4695.jpg
Views:	110
Size:	99.2 KB
ID:	3500

    Finished product, look at that 'sming' (smoke ring)

    Click image for larger version

Name:	IMAG4697.jpg
Views:	133
Size:	129.5 KB
ID:	3501

    Another view. "Macro meat" as Jerod Broussard calls it.

    Last edited by Huskee; July 20, 2014, 10:39 PM.

    That works.


      Now I can't wait to try them!


        Those look delicious. Are you happy with how much meat is retained after cooking? There doesn't seem to be a ton of shrinkage. The one time I cooked beef backs I wasn't satisfied with the "time invested:meat ratio." There was considerable shrinkage. When I did short ribs, however, I was delighted by how much meat there was.


        • Huskee
          Huskee commented
          Editing a comment
          Yeah I was happy. I haven't done short ribs since it's hard to find them where I shop, and these are reasonably priced unlike most beef in my area. Of course, it's half bone so that in effect doubles the price right there... but I was happy. They were chewy, definitely not the texture of pork ribs, but the flavor of gently smoked beef IMO is out of this world.

        • Pit Master Apprentice
          Pit Master Apprentice commented
          Editing a comment
          I'm glad they turned out so tasty. Beef ribs are packed with flavor. Where I live, you can easily grab a slab of beef backs, but you have to ask the meat cutter for racks of short ribs, otherwise they hack them up and sell the meat as boneless strips. In terms of price, just about all things beef now is out of control.

        Doing these again today, with apple & pecan wood. My only difference is that instead of summer weather outside, it's 45*, very windy. At least the sun is poking through here & there.

        Click image for larger version

Name:	IMAG5495.jpg
Views:	94
Size:	125.1 KB
ID:	24456

        Here's my view currently. The Yod' wants to pump along around 250-255, I had to shut her down a wee bit.
        Red one is the smoker temp, white one is two of my 6 mini racks of beef backs.

        Click image for larger version

Name:	IMAG5499.jpg
Views:	231
Size:	93.0 KB
ID:	24459

        Some fall scenery from my front yard:
        Click image for larger version

Name:	IMAG5497.jpg
Views:	128
Size:	130.6 KB
ID:	24457
        Attached Files


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          Man colors coming fast it seems.

          And that wind is a bit fright train sounding at times down here.
          Last edited by Jon Solberg; October 8, 2014, 02:34 PM.

        • Huskee
          Huskee commented
          Editing a comment
          Yes, same here. Been a while since we've had that strong of a wind. There goes all our leaves!

        That last one looks like a nice shot for the 'Outdoor Pics' thread!! Nice front yard BTW, beautiful trees!


          Thanks cdd! Maybe I'll copy it there....


            Here was tonight's beef ribs and tonight's drink of choice. Dee-licious ribs. If you've ever wanted to try beef ribs, DO THEM, and use BBBR. They are fantastic.

            Click image for larger version

Name:	IMAG5502.jpg
Views:	90
Size:	94.4 KB
ID:	24601

            Click image for larger version

Name:	IMAG5504.jpg
Views:	89
Size:	72.6 KB
ID:	24602


              This is why I love this site
              Just picked up these little beef ribs from GFS and wasn't sure what to do with them
              ​Thanks Huskee



              No announcement yet.


              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

              The Cool Kettle With The Hinged Hood We Always Wanted

              It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.