Awesome Beef Ribs

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ej73

Fire Starter
Original poster
Nov 13, 2015
52
22
St. Louis
Hey guys,

Over the weekend I picked up a nice, thick rack of beef ribs from the butcher shop.

This was my second time attempting Beef Ribs, and they turned out freaking great.

Here's how it went down:

1. Set my WSM for about 250, fueled by Kingsford Competition coals and Oak Wood.

2. Filled the water bowl about half-way. (I'm a fan of using water - controls the temp better.)

3. Used some muscle to yank the membrane off the back, trimmed a tad. Rubbed the ribs in olive oil, then coarse salt/pepper, little bit of garlic powder. That's it.

4. Set them on and let it ride an hour and a half.

5. Spritzed with a water and bourbon mixture, 2x during the cook.

6. They were done pretty fast. In total, about 3 hours, which surprised me. Is that normal?!

7. Let them rest in foil for about 45 minutes.

8. Sliced, served and enjoyed.

Got a decent smoke ring, great bark, moist bites.

Here's the pic.


 
Looks tasty! Usually they take longer than 3 hours at the pit temp you mention. Are you sure your therm
Is accurate?
Yep - had the dome temp gauge and a Maverick keeping tabs. I think maybe they were a little thin? I checked them at that 3rd hour and was like, welp, damn. They're done. Then let it go another 15-20, then yanked them, wrapped. So to be more accurate, 3.5 hours. But still, yeah. Seems too quick.
 
Tasty looking ribs,as for the cook time sometimes you get lucky!Thumbs Up As for the water pan a little trial and error you can control it pretty easy just need a little more practice tasty practice,or stick with the water I just found it a hassle.
 
The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner :sausage:

Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


[
 
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The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner
sausage.gif


Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


[
Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...
 
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