Today I'm cooking some beef back ribs on my pellet smoker. After 3 hours at 250, they still don't seem very "barky". I bumped up the smoker to 275, and I will recheck after 40 minutes. Any suggestions? Should I go ahead and wrap? Wait more? Don't bother wrapping? I've been spritzing with beef broth+ a little Frank's hot sauce every hour.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Thanks all. I bumped up the temp to 275 and let ride for about 1 hour more, then spritzed and wrapped in butcher paper and put back in the smoker at 250 for maybe another hour. They came out tasty! A little dry perhaps, but definitely enjoyable. Much less fat than plate ribs. More pics:
Just before wrapping:
After wrap some more time in the pit, and a CF rest of ~30 minutes:
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
There's not a lot out there on beef back ribs or their cooking times. Most folks do beef short ribs. What I have learned is they take about as long to smoke as baby back ribs. I use that as my gauge for how long to plan a cook.
I did some yesterday as well. I was allowing 5 hours, but they looked pretty nice after 3 1/2 so I wrapped for an hour, then into the faux cambro for 30 minutes. Turned out great. I don't usually wrap but this seemed really tender.
HorseDoctor - I did get what I had hoped for - beefy ribs that aren't as fatty as plate/short ribs. They were tasty, but a little dry. I will cook beef back ribs again, but i might go to my nearby butcher and try to get some with a little more meat on them. The ones from the local HEB grocery are a little light on the meat). I think I should have let them ride at 250 instead of bumping up the temp to 275. And maybe I'll cook them more like 235 (Malcom Reed has a video where he cooks them at 235 for 3 hours then wraps with foil and braising liquid). If I wrap again, I think i'll use foil also to try and keep them moist, but perhaps I just dried them out with the higher ccoking temps I used this time.
jgreen - what temps did cook at? What type of smoker? Thanks!
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