Beef rib question

Discussion in 'Beef' started by fanciesmom, Aug 30, 2008.

  1. One of our local groceries is having a big sale on ribeye steaks (drool) and we found a lovely package of beef ribs just screaming my name (at 50% off!!!). Well they are in a nice coffee and spice rub in the fridge just waiting for a nice time in the smoker.

    Question is - they are cut into individual ribs! How long should we smoke them - is it just by internal meat temp or ???????? They are pretty meaty and there are 6 or 7 of the little babies.

    Thanks for any assistance!
    Sharon[​IMG]
     
  2. crewdawg52

    crewdawg52 OTBS Member

    I go by the looks..... Meat "pullback" from the bones. About 1/4 -1/2 inch. Dont need to foil Dinos' due to the fact that there is plenty of fat to keep moist. I like my Bones just alittle past medium. If you want to temp them, go ahead, but I would remove them around 135* (I take my prime rib roasts off at 130*.... Nice and pink at that temp).

    Just my .015 cts worth. Good luck and lets see some pics!
     
  3. Thank you for the info. I'm a real "knock the horns off, wipe it's butt, and drag it past a candle flame" kind of beef eater. So I think I'll follow your lead! [​IMG]
     
  4. http://www.smokingmeatforums.com/for...ad.php?t=10300

    I usually do them for 4 to 4 1/2 hours. How do you like you steaks?? Beefies don't need as much time as pork ribs do. I have also done a modified 3-2-1 and placed them in the pan for 2 hours, on the grate, wrapped in foil for 2 hours then removed from foil and placed on the grate for 1/2 hour to firm up.
     
  5. ohm

    ohm StickBurners SMF Premier Member

    I did some last weekend and one half was a whole set of ribs and the other set were wrapped in bacon cut into pieces. Smoking at ~225 took 1.5-2 hours before they started to have a good pull back from the bone. I wrapped them in foil and let cook another 1.5-2 hours and then finished them up on the grill with BBQ sauce.

    http://www.smokingmeatforums.com/forums/showthread.php?t=22005


    The bacon wrapped were the best I have ever had. They were just like Baby Back ribs falling off the bone. The full set was outstanding as well.
     
  6. Thanks Ohm & Flash too! I'm drooling and can't wait for tomorrow. Those bacon wrapped looked pretty darn good too!
     
  7. Hello SMF,

    Hope everyone is having a happy Labor Day weekend.

    We're smoking some Baby Back Ribs tomorrow but I have a rack of Beef Ribs that I was wondering if it be okay to smoke along with the BB's.

    Any opinions on if it's okay to smoke beef and pork together and if so for how long and recommendations on how much smoke to use would be appreciated.

    Thank you SMF....

    Clayton
     
  8. Hopefully someone will come along soon with the answer. I've got the beef ribs on now over cherry and hickory. The pork ribs are rubbed and in the fridge for tomorrow.

    What a shame[​IMG][​IMG] all this wonderful smokey goodness and just the two of us to eat it! Aaaaaaawwwwwwwwwww.[​IMG]
     
  9. I see no problem with it. I eat both [​IMG]
     
  10. You need to put that on a T shirt [​IMG]
     
  11. coffee and spice rub????? Care to share?
     
  12. This came out sooooo good[​IMG][​IMG]

    Chile Coffee Rub

    Makes approximately 1 ½ cups
    Ingredients

    2 tbsp. black pepper corns
    2 tbsp. cumin seeds
    10 or 12 whole coffee beans (if using ground coffee, use 2 tbs. and add it to the pre-ground and powdered ingredients)
    2 tbsp. cocoa powder
    2 tbsp. ground cinnamon
    3 tbsp. chipotle chile powder or smoked Spanish paprika
    1 tbsp. Ancho chile powder
    3 tbsp. dried Mexican style oregano (found in Latin section of grocery store)
    1 tsp. dried thyme
    2 tbsp. garlic powder
    2 tbsp. onion powder
    ½ cup brown sugar
    1 tbsp. kosher salt

    Toast the following by placing them in a skillet and shaking over moderate heat for about 2-3 minutes until they become fragrant: Peppercorns, cumin, add coffee beans. Then grind them in spice grinder, old coffee grinder, or mortar and pestle, until fine. Transfer to a medium sized bowl (or food processor) and add remaining ingredients - mixing well. Use as a dry rub or seasoning mix. This can be stored in an airtight container in the refrigerator for a couple of weeks.

    This rub is excellent on beef and lamb. Really tasty.

    We used this rub and for the water bowl we used 1 cup leftover coffee, 1 tbs. ground coffee, a few sprigs of fresh thyme, sage, and oregano – and enough water to bring it to the proper level.
     

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