Beef ribs - 1st try

Discussion in 'General Discussion' started by jonnyg, Jun 21, 2015.

  1. jonnyg

    jonnyg Smoke Blower

    On this Father's Day, I plan on smoking some beef ribs, and a half rack of St. Louis style pork ribs (just in case my beef ribs don't turn out the way I want them to).  The plan is to smoke my beef ribs utilizing the 3-2-1 method at 225 degrees in the chamber.  I've read many reviews saying that you don't need the 3-2-1 method bc it will cook faster, but I also read that the 3-2-1 method does work.  So I'm just going to start with what I know and then go from there.  This is my 1st try with beef ribs so hopefully it turns out well.  Crossing fingers.  


     - Remove the membrane from the beef ribs

     - coat the beef ribs with yellow mustard

     - applied mesquite based commercial rub

     - Put it back in the fridge for at least 7 hours

    Going to smoke my beef ribs and half rack of St. Louis Pork ribs at 225-230.  

    Last edited: Jun 21, 2015
  2. jonnyg

    jonnyg Smoke Blower


    Had the ribs smoking for 3 hours, and now it's time for the foiling process.  Man, it smells great in my kitchen.  

    For my half rack of St. Louis style pork ribs, I apply:  honey, brown sugar, and butter on the foil, then place the ribs on top of that, and apply another coat on top of the ribs with the above ingredients.  

    For my Beef ribs, I simply put butter on top of the ribs and on the foil, and added worcestershire sauce in the foil. 

  3. jonnyg

    jonnyg Smoke Blower


    After 2 hours in the foil, I noticed that the beef ribs looked done. My wife and i like a little tug off the bone not fall off, so I decided to skip the last hour of the 3-2-1 method and just did a 3-2, so total time in the smoker was 5 hours. 

    What I did after I un-foiled, i used the juices that were in the foil, and put it in a bowl, and added quite a bit of bbq sauce to thicken it up (so i mixed the juices from the beef ribs mixed with Sweet Baby Rays), and glazed it over the ribs.  Then fired up my grill, and grill them to carmelize for 3-5 mins on each side till i got some char.  Below are pics of before grill and the final product

    Pic below:  After unfoiling and glazing with beef rib juice and bbq sauce right before putting them in the grill

    After - 3-5 mins each side on the grill 

    The ribs came better than I thought for my first time.  My wife and I loved them!  Looking forward to smoking these again! 

  4. meat beer

    meat beer Newbie

    Count me in, amazing looking ribs...fine job!!!
    Makes the next time that much more exciting!!
    Hooked on Meat/
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Hahaha, nice job Jon !!!
  6. jonnyg

    jonnyg Smoke Blower

    Thanks meat beer! They were awesome!
  7. jonnyg

    jonnyg Smoke Blower

    Thanks demo! Gotta try this! They were very flavorful

Share This Page