Beef Ribs - first time

Discussion in 'Beef' started by kurt boutin, Aug 8, 2016.

  1. kurt boutin

    kurt boutin Fire Starter

    Ok, so I got ahold of a rack of beef ribs from Wal-Mart (don't judge...they were cheap - like 4 bucks). 

    I had planned on smoking them like I would any other ribs, but I definitely wanted to check in here because I've read a couple things that don't line up.

    1) I typically use Memphis Dust on pork ribs...will that not work as well with beef?

    2) 225-250 still work for a 3-2-1 for beef ribs?

    3) I keep hearing about adding liquid during phase the butter/brown sugar combo isn't applicable here?

    And yes...I'll post Q View. :)

  2. b-one

    b-one Smoking Guru OTBS Member

    If you like Mephis dust why not try out another meathead classic his big bad beef rub isn't bad. Maybe some broth or beer in the foil but you don't need much really if any,I wouldn't add any sugar but a touch of butter could be ok. Hopefully there's some meat on your ribs to make it worth the time!
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Just did these a short while ago. They were Awesome!

     Smoked Beef Prime Rib Dinos (With Extra Meat)  

  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    When I find a decent set of beef dinos, I season them just as a steak or a chuck with KS CP and Rosemary.. I don't foil them either..
  5. kurt boutin

    kurt boutin Fire Starter

    Thanks!  I am going to use that big bad beef rub! 
  6. kurt boutin

    kurt boutin Fire Starter

    These are definitely NOT dinos, so I guess I'll stick with 3-2-1 and see what happens.  I'll foil for the second stage.

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's basically what I do with all of my Beef Ribs, except I don't remove the Ribs from the foil for step #3---I just open the foil up, and leave them in the foil pan.

  8. cksteele

    cksteele Smoking Fanatic

    i love cooking  beef back ribs  they are so good!

      what i do is cook them at 275  for 2 hours then ill take a look at them  see if they are the colour  i want, then if they need to go darker i spritz  them then  cook them another hour .  then after the 3 hour mark  ill  take a look  usually at that point ill foil them,  meat side down  spray the foil with whatever you want.  wrap them up tight then cook them another hour or 1 1/2  till  they feel tender  when i pick them up then ill take them off rest them for 30-40 min  and  they  are super tasty total cook time is usually 4- 4 1/2  hours 

  9. kurt boutin

    kurt boutin Fire Starter

    So I decided to do these today.  Completely forgot to Q-View before pictures.  I'll make sure to do the afters, though. 

    Anyhow, I start up the smoker and low and behold, it gets up to 180 and hangs there...I go to find out why...turns out I didn't actually turn on the grill gas, only the ball valve that I installed inline.

    Once I turned the smoker to low (I have a masterbuilt gas smokehouse), the temp started to climb.  I expect it to go to 230 or so.  Now, the fact that it's about 100 degrees here today, this may go up a bit, but I'm not worried.

    The biggest issue is that it sat at 180 for about an hour and a half...not sure what that'll do to cooking time.  I'll have to keep an eye on it.

  10. kurt boutin

    kurt boutin Fire Starter

    Ok, so I just foiled them.  They'd pulled away from the bones quite a bit.  I'll leave them in foil for about an hour and a half and see where we are.  I think because I've had them in at a lower temp for a long time, the overall foil stage probably can be shortened.

  11. kurt boutin

    kurt boutin Fire Starter

    Q view!
    cksteele likes this.
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look good, but you need a lot of them for a meal.

    Not much meat after cooking them!


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