Beef ribs - 1st try

[jonnyg]

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.  

Plan:

 - 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.  

FullSizeRender.jpg

• jonnyg
• Jun 21, 2015

IMG_5379.JPG

• jonnyg
• Jun 21, 2015

JonnyG

 

[jonnyg]

Update!  

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.  

IMG_5380.JPG

• jonnyg
• Jun 21, 2015

IMG_5381.JPG

• jonnyg
• Jun 21, 2015

IMG_5382.JPG

• jonnyg
• Jun 21, 2015

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

IMG_5383.JPG

• jonnyg
• Jun 21, 2015

JonnyG

 

[jonnyg]

Update!

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

IMG_5394.JPG

• jonnyg
• Jun 21, 2015

After - 3-5 mins each side on the grill 

IMG_5395.JPG

• jonnyg
• Jun 21, 2015

IMG_5396.JPG

• jonnyg
• Jun 21, 2015

IMG_5397.JPG

• jonnyg
• Jun 21, 2015

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

jon

 

[meat beer]

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

 

[demosthenes9]

Hahaha, nice job Jon !!!

 

[jonnyg]

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

Thanks meat beer! They were awesome!

 

[jonnyg]

Hahaha, nice job Jon !!!

Thanks demo! Gotta try this! They were very flavorful