I have been asked to do beef ribs for my step daughter's boyfriend who is Muslim so avoids pork. I have only done them sous vide for 24 hours and grilled them off and they were good. But I'd like to do then in the smoker and am looking for suggestions on rubs, time and temp, sauce, etc. All thoughts welcome. Thanks.
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Beef Back Ribs Advice
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
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Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My personal way is to treat them the same as shorties- like little briskets. I trim any exterior fat & silverskin though. Dry brine and beef rub of your liking (BBBR is my general preference, you get the idea) and then smoke for I want to say roughly 5hrs, maybe 3 or 4 or 6. I like to put a temp probe in them and take them to my favorite 170-180 IT then wrap (after the stall), then to 195+, then faux cambro ~2hrs. Same process as brisket just much quicker.
As for sauce, I personally haven't' found a sauce that I can rave about with smoked beef so I usually go sauceless. But, Meathead's Texas Mop Sauce being very chili/cumin-like, and also his Change Your Life Rich Red Wine Sauce are both quite tasty and have met rave reviews from my dinner guests on brisket & beef ribs.
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If you're going to put them on the smoker try to find meaty beef back ribs or find a nice butcher that will leave a little meat on there for you. Any beef rub will work great, for timing you should go with probe tenderness- 203 or higher, i dont sauce just wrap with some beef broth. Beef short ribs are also excellent on the smoker!
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Thanks for the responses. Keep 'em coming. I will report back after I do them (about 2 weeks.) I am thinking of using my Rum Molasses Sauce which Maurader says is really good on beef.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
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Grilla OG.
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Sous Vide equipment.
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Grill Grates.
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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.
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- Chilltown, USA
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fuzzydaddy those look delicious! I may have to reassess. I thought I didn't like beef back ribs bc the only time i'd had em was when I smoked the bones from my prime rib. I guess if I buy them specifically for ribs then I can get a little more meat on them.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
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Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
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SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
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Set of Grill Grates
I like "earthy" flavors for my beef rubs. I use Salt, Pepper corns, Garlic powder, Chili Powder, dried porcini mushrooms and beef bouillon crystals and a touch of sugar. Put everything thru a spice grinder and apply it pretty heavy. IMO it really makes the beef shine.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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Slow n' Sear
All my recipes, photos and information can be found at
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Plenty of advice from forum members already. I don't wrap beef ribs either. They turn out best going unwrapped all the way in my opinion.
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Club Member
- Aug 2017
- 192
- Long Island, NY
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Weber Performer Deluxe w/ Slow 'N Sear Plus
Pit Barrel Cooker
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Thermoworks Thermapen
I follow Meathead's recipe exactly. Dry brine the night before, Big bad beef rub, smoker at 225 until ribs are 203. No texas crutch. I find a thicker slab takes 8-10 hours. I serve sauce less but some guests like to dip in KC Masterpiece.
Create delicious Brontosaurus sized beef ribs at home with this tested smoked Texas beef rib recipe. Whether it is meaty beef short ribs or the more flavorful beef back ribs, the key to successfully replicating this Texas BBQ classic is cooking them low and slow over live fire with just the perfect touch of smoke.
I would definitely suggest using short or plate ribs and make sure that there is some real meat on the bone At least an inch or two.
Past Success:
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I love beef back ribs. Dry brine the day before, rub with BBBR and smoke over oak or mesquite at 225. After 3 hours crutch for 1-1.5 hours with a splash of beef broth in the foil. Remove the foil and smoke at 225 for an additional hour to firm up the bark. When it is probe tender all the way through between the bones, it is done. Don't sauce.
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