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Beef Back Ribs Question

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  • troymeister
    Charter Member
    • Aug 2014
    • 1534
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
      I love cooking with wine. Sometimes I put it in my food.

      One cannot have too many grills.

    Beef Back Ribs Question

    Just put these little beef ribs on the smoker +/- 250°. BBBR..I'm thinking at more or less 2 hour mark I should wrap them and maybe add a little coffee..Or Beef stock...Both...or something else...Any and all suggestions are welcome. I haven't done beef ribs in several years and my memory has lapsed on how I did them.

    Click image for larger version

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  • Jfrosty27
    Club Member
    • Mar 2020
    • 1327
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      Onlyfire rotisserie kit for 22" kettle
      Weber Smokey Joe
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #2
    I never wrap my beef ribs. Screws up the bark. But I know many people do. Regardless, enjoy the ribs!! One of my favs.

    Comment


    • troymeister
      troymeister commented
      Editing a comment
      @Jfrosty So basically just like pork ribs....Leave em on until they are done.

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Yup. That’s it.
  • mnavarre
    Club Member
    • Jan 2018
    • 623
    • San Diego

    #3
    I never wrap back ribs, don't see much point since they cook fairly quickly. Hmm, I think I've got a three bone rack in the freezer....

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 2167
      • 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

      #4
      I have always cooked back ribs like pork spares ribs until the last time when I did them SVQ and was blown away at how good they were. They were pink inside, be juicy, tender with a decent amount of bark and smoke flavor. I did sauce them and grilled them off on the gasser.

      Comment

      • Stuey1515
        Club Member
        • Dec 2019
        • 448
        • NSW Australia

        #5
        I am a keep it simple guy & beef ribs seem to love that treatment. SPG, 250ish degrees, no crutch, just cook'em 'til they jiggle and enjoy one of nature's finest creations

        Comment

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
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