1st time smoking beef Ribs

[gmangh15]

From reading on here it looks like I will use some Salt, Pepper, Onion Powder, and Garlic Powder for the seasoning with a little Worcestershire sauce just cause I like it. The ribs are not real thick so looking at around 230-240 smoking temp for roughly 4 hours with maybe 1 hour of foil time.

Any other suggestions you can think of? I always do pork ribs and love using a mop and spray with apple juice about every hour. Is that needed for Beef Ribs?

Thanks

 

[sauced]

I have smoked mine, then they go into a disposable pan with cut up carrots, potatoes, celery, sliced onions, chopped garlic. Add some beef broth and red wine. Cover and either back on smoker or into oven for 2 hours or till nice and tender. Remove ribs and vegetables, strain remaining liquid add some tomato paste and thicken with slurry of corn starch and water. Serve with the gravy, a little salad on side, some crusty rolls and wine. Heaven!!!

 

[tallbm]

 
From reading on here it looks like I will use some Salt, Pepper, Onion Powder, and Garlic Powder for the seasoning with a little Worcestershire sauce just cause I like it. The ribs are not real thick so looking at around 230-240 smoking temp for roughly 4 hours with maybe 1 hour of foil time.

Any other suggestions you can think of? I always do pork ribs and love using a mop and spray with apple juice about every hour. Is that needed for Beef Ribs?

Thanks

Hi there and welcome!

The big 4 spices for seasoning will never steer you wrong on meat.

I think you have a solid start of a plan, just be sure to probe beef to ensure they are tender.  Many use a toothpic or their temp probe and when it slides in with no resistance or issues then they should be tender and done.  They will be done when they are done rather than adhering to an exact cooking time.

A temperature probe in the meat (not touching the bone) would be a good idea so you know that around 198F you are getting close enough to start checking for tenderness/doneness.  I'm guessing they will be tender and ready between 198F and 208F internal temperature (IT).

Best of luck and let us know how the come out... with pictures :)

 

[gmangh15]

Ribs are on with SPOG along with a bit of worscheshire.

IMG_3825.JPG

• gmangh15
• Mar 21, 2017

 

[gmangh15]

Well I cooked them for 4.5 hours anywhere from 240-260 and got the IT to about 195 and took them off. I left one unwrapped and then wrapped the other in foil for the last hour. I liked the wrap method better but the tenderness wasn't quite there that I was expecting. Im assuming that I did not let them cook long enough. I will give it another go sometime.

Thanks