Beef Back Ribs Cook - Wrap?

[Stevo]

Hey Pit Masters!

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.

Here the are ready to roll:



After 1 hour:



After 2 hours:



And just recently, after 3 hours:

[SoCalTim]

Beef ribs can take alot of rub, did you go light or heavy? Looks very light ...

[Stevo]

It wasn't heavy. About what I do for pork ribs I guess. It was a rub recipe from Adrenaline BBQ Company's smoked chuckie video.

[EdF]

Wait longer. Like maybe 2 hours longer, possibly more.

What's the internal temp?

[PaulstheRibList]

Back ribs can take a while to get tender. You can wrap if you want to speed things along. I have never wrapped them, however.

Love all things beef ribs!

[DWCowles]

Beautiful!

[Stevo]

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:

[kmhfive]

Looks delicious!

[Mr. Bones]

Hope those were as yummy as they look!
Beautiful job!!!

[Stevo]

Everything was eaten! Burp.

[HorseDoctor]

Did you get what you hoped for? Would/will you do anything different next time? Thanks...

[bep35]

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.

[jgreen]

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.

[Pirate Scott]

Looks delicious

[Stevo]

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!

[jgreen]

Cooked around 225. Apple wood for smoke.

[Raider Kevin bbq]

Sausage look delicious