A good friend of ours has been asking for beef ribs for over a year now. She found some beef side ribs and bought a ton of them. Her husband dropped them off at our house and I was told "you are cooking ribs for the gang". I'm thinking 8 people or so but the numbers kept growing till we had 19 guests.
The bad news is I have never cooked beef ribs in my life. In fact I have never tasted smoked beef ribs so I was winging it.
I ended up with a full PBC (8 racks hanging) and a full 22" kettle/SnS (5 racks in a Weber holder and 1 rack leaning on them).
Here are the pics.
I added the second photo just to give some perspective on how big these darn things were. 2 ribs per person was average, big eaters had 3. Ok, I may have cooked too many. The rest of the meal was pot luck, we enjoyed pizza bagels, salads, etc. as well as cheese cake, cookies, and cheese cake and cookies. Did I mention the cheese cake?
It was a fun cook. Couldn't really compare the PBC to the Kettle because the ribs on the kettle were previously frozen (I didn't realize how many people were coming so I froze a bunch). I couldn't believe the amount of liquid lost when I compared the juices in the bag of the thawed ribs to the ribs in the bags that were not frozen (as they dry brined before cooking). You could see the difference in juiciness between the ribs from the PBC and the Kettle, but I suspect that was entirely due to freezing/thawing vs. fresh.
I think on average the folks I feed prefer pork ribs. But for the people that preferred beef ribs, I got alot of praise. I followed Clint's recipe and used Meatheads Big Bad Beef Rub.
Thanks again to everyone here for turning me into 'the bbq guy'. Just need to point out how rare it is for someone here to do Southern BBQ. I'm 60 years old and I remember being to exactly one BBQ in my life where someone cooked on a smoker. It is so cool to be doing this.
The bad news is I have never cooked beef ribs in my life. In fact I have never tasted smoked beef ribs so I was winging it.
I ended up with a full PBC (8 racks hanging) and a full 22" kettle/SnS (5 racks in a Weber holder and 1 rack leaning on them).
Here are the pics.
I added the second photo just to give some perspective on how big these darn things were. 2 ribs per person was average, big eaters had 3. Ok, I may have cooked too many. The rest of the meal was pot luck, we enjoyed pizza bagels, salads, etc. as well as cheese cake, cookies, and cheese cake and cookies. Did I mention the cheese cake?
It was a fun cook. Couldn't really compare the PBC to the Kettle because the ribs on the kettle were previously frozen (I didn't realize how many people were coming so I froze a bunch). I couldn't believe the amount of liquid lost when I compared the juices in the bag of the thawed ribs to the ribs in the bags that were not frozen (as they dry brined before cooking). You could see the difference in juiciness between the ribs from the PBC and the Kettle, but I suspect that was entirely due to freezing/thawing vs. fresh.
I think on average the folks I feed prefer pork ribs. But for the people that preferred beef ribs, I got alot of praise. I followed Clint's recipe and used Meatheads Big Bad Beef Rub.
Thanks again to everyone here for turning me into 'the bbq guy'. Just need to point out how rare it is for someone here to do Southern BBQ. I'm 60 years old and I remember being to exactly one BBQ in my life where someone cooked on a smoker. It is so cool to be doing this.
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