Beef back ribs??? Advice anyone??

Discussion in 'Beef' started by cardsfan, Jul 5, 2010.

  1. cardsfan

    cardsfan Smoke Blower

    I got a great buy on some beef back ribs the other day. They look like something off the flintstones! I've never attempted to smoke beef back ribs, but I assume they are a different animal than pork. (haha) Anyway, if any of you have some advice, I'll sure be listening.
  2. fftwarren

    fftwarren Smoking Fanatic

    only advice that I can give is, Dont rest them on the tray that attaches to your car window. You may flip your car over!

  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I am smoking some now, got mine at safeway.  I rubbed with spicy mustard, salt, pepper, and a little fresh garlic.  I am spritzing with apple butter and woreshire (sp). I am using   3-2-1
  4. flash

    flash Smoking Guru OTBS Member

    Mojo Crillio for the beefies. Get Badia or Winn Dixie Brand and NO to Goya.

    Beef does not need as long as Pork so 3-2-1 may be too much. I rarely do beef ribs over 4 1/2 hours. I want some pink in the meat.

  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

  6. mythmaster

    mythmaster Master of the Pit SMF Premier Member

  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Well it looks like Laurel set you straight on the dino bones. I love them myself and now have a in and can get some really good one from Resturant depot. I have smoked them a few times now and they are really good. Now at resturant depot theses things were labaled short ribs but they have long bones to them. Maybe 7-8" long and a ton of meat on them.

    I really like to smoke them with some old bay and browns sugar. Now theses I smoke by temp not by time like you do most ribs. So if you get your hands on some give them  try you wouldn't be disappointed
    Last edited: Jul 5, 2010
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I wish I could get some good dinos my way, the ones around here are pathetic, all bone and fat no meat on them. Those look great! [​IMG]
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You have to ask a  butcher to bone out you some off of a rib roast.
  10. flash

    flash Smoking Guru OTBS Member

     That is because a lot of the times, they ARE Short Ribs. Uncut, long bone, Short Ribs. Atleast that is what our butcher told us. Sometime there just seems to be too much meat on them for that though.
  11. tn_bbq

    tn_bbq Smoking Fanatic

    I typically use a more savory rub (something similar to what I'd use on a brisket) on my beef ribs.

    Then, I cook them pretty much the same way I cook pork ribs (low n slow until they are tender).

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