I have never made beef ribs before, wanted to try smoking them. Any good advice or tips?
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First timer with beef ribs
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Lone Star Grillz 24 X 48 Offset
The meat is just about as thick as a brisket and they cook very much the same.
I like to use a simple salt and pepper rub. The beef ribs will have toooons of flavor, so let it speak volumes. I might add some onion powder or garlic powder. But keep it simple.
Make sure to give them a good hold in a Faux Cambro as well. Let us know if you have any other questions. I just made some last weekend!
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I buy beef ribs from my butcher in 3-4 bone plates. And then I do the following
1. My butcher trims them for me, but if necessary, trim the fat and silver skin.
2. Dry brine a minimum of 24 hours ..... 1/2 tsp of Morton’s kosher salt per pound
3. Get your cooker up to 250F .... with the heavy duty bone and tons of fat, beef ribs can handle running at 250, give or take
4. Keep those ribs at refrigerator temps, maybe even toss them in the freezer for 20 minutes before putting them on the grill. Cold meat absorbs smoke much better than warm meat.
5. Get the cold plate of ribs out, apply equal parts coarse ground black pepper and granulated garlic over the surface of the meat. Liberally.
6. Straight to the cooker, running at 250 +/-
7. It will take 7-8 hours to cook those ribs .... somewhere around 6 hours start checking the temp with a good probe, like a thermapen .... looking for combo of temp (195-203) and probe tender
8. When they are probe tender, pull the ribs, wrap, and hold in a faux cambro for 1-2 hours.
9. Slice and serve :-)
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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and, maybe some other toys as well
Love beef ribs. If I get a late start, I have eaten right off the grill with no cambro time and they are still good. Cambro is better.
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