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:
Four racks of beef back ribs (minis)
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.
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
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.
Finished product, look at that 'sming' (smoke ring)
Another view. "Macro meat" as Jerod Broussard calls it.
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:
Four racks of beef back ribs (minis)
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.
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
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.
Finished product, look at that 'sming' (smoke ring)
Another view. "Macro meat" as Jerod Broussard calls it.
Nice front yard BTW, beautiful trees!
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