Beef Ribs - How long to smoke these???

Discussion in 'Beef' started by meowey, Aug 21, 2007.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well folks,

    Here we go again. The butchers at the local "super" markets really don't know what to do with ribs of any kind. They don't cut spares or babies well. The other day I saw these "Beef Spareribs" in the case, so I picked up a pack.

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    Here they are as taken out of the package

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    I've rubbed them and plastic wrapped them. I'm thinking of a modified 3-2-1 timing. My best guess because they have been separated to one bone segments is 2-1.5-.75 hours in smoke, foil, smoke.

    Anyone have any other suggestions??? I'm all eyes and ears!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  2. smoke freak

    smoke freak StickBurners

    Have only done beef ribs twice. always racks of back ribs, not seperated.
    the only advice I would give is be sure to remove ALL the membrane. This stuff will not cook away. It sucks to mix a good tender rib with a mouth full of rubber. Also I cook with a slightly lower temp for a little longer.Theese things have lots of connective tissue that needs to melt away. Patience is the key to beef ribs
     
  3. flash

    flash Smoking Guru OTBS Member

    We get those all the time. Called Spare Ribs, short ribs....whatever. Some one on here said they were beef boned ribs.
    At any rate. I love to marinade them in mojo. Then throw them in a aluminum pan, leave some mojo in the bottom of pan, enough to baste with. I smoked them for around 3 1/2 hours and was very happy with them.
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    These critters each have a bone in them. I'm not totally happy that the butcher separated them, as it will affect the cooking time by increasing the surface to mass ratio.

    Thanks for the replies. They are in the smoker now. Will post some Q-view later.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. flash

    flash Smoking Guru OTBS Member

    No, those are exactly what I had. I love those. Actually more meat than racks. IMHO Worst part is removing membrane. Shoot for 3 1/2 to 4 hours.
     
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Thanks Flash!!!

    BTW - I love your signature tag line!! Wise words!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  7. flash

    flash Smoking Guru OTBS Member

    Here ya go. Some of my beef ribs.

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  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here are mine at 2 hours

    [​IMG]

    The fatty to the left is my attempt to do a scotch egg fatty. See Zilla's post http://www.smokingmeatforums.com/for...ghlight=scotch

    More later.

    Take care, have fun, and do good!

    Regards,

    Meowey

    P.S. - Yes Illini, I'm trying to vaporize the rum in the spray!
     
  9. flash

    flash Smoking Guru OTBS Member

    By the way. I never did foil them thru out my smoke.
    Gonna try a fatty soon. What internal temp do you shot for?
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Fatties are usually pork. I like to get to 165F.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  11. bigal

    bigal Smoking Fanatic OTBS Member

    FWIW, I just did some short ribs(separated/individual) last week. Did them ~3~1~.5. 1hr in foil was too long so watch that closely. I also checked the temp about 15min after I took out of foil, they were at 186*, so I quickly put some "special sauce" on them and pulled them off.

    After I did my taste test I realized that they may have been better if I'd have taken them to 205 or so. I also am not 100% on the first 3 hrs of my smoke, I didn't time it I just went by how far the meat had pulled from the bone, ie looks.

    Special sauce that I like to use is save'n the juice from foil stage, put some in a bowl and mix in a tad of c.vinegar and bbq sauce to a consistancy that I like, smooth and a bit runny. Tastes really good, we like it anyway.

    Good luck, I've never seen beef ribs like that. Should be interesting.
     
  12. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Thanks BigAl

    Here we are at 3 hours

    [​IMG]

    More later

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  13. bigal

    bigal Smoking Fanatic OTBS Member

    OUCH!!! I'm drink'n lunch right now and I'm hungry!

    Looks very good Meowey, that is no surprise.
     
  14. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here is the "Scotch Egg Fatty". Fantastic taste! Wow! Thanks Zilla!!!

    [​IMG]

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  15. smksignals

    smksignals Fire Starter

    Wow, that fatty looks way cool !!!

    Question, the clip holding your temp probe, what is it ??? I need a better way to hold the probe in my smoke chamber. Thanks !!
     
  16. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    The clip came with an old Pampered Chef digital thermo that I've had for years. I went back to get another one and they have discontinued the item. Usually I just cut a hunk of potato and stick the probe through it and lay it on the grate. No potatoes in the house today so i had to look for the clip.

    Thanks for asking!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  17. bigal

    bigal Smoking Fanatic OTBS Member

    Nice look'n fattie. I see scrambled eggs and cheese in my next one.

    BTW, in your signature......are the "bastards" democrats............or dogs(in your case)? [​IMG][​IMG]

    (I had to look that up, it might be "illegitimi" instead of 2 't's)

    Thats a good one........if you mean democraps........er i mean democrats.[​IMG]
     
  18. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    I should know better than to come home from work hungry and check the forums before I eat. Thanks alot !!![​IMG]
     
  19. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here is the picture plate. These babies tasted as good as they looked. I will be looking for more of these puppies, err, I mean kitties, err, I mean critters.

    [​IMG]

    BigAl

    I've seen it both ways as well as Non Carborundum Illegittimi. It's just all in fun. (Dogs, Cats - Whatever! LOL)

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  20. bigal

    bigal Smoking Fanatic OTBS Member

    As always, you do very well Meowey! That is a plate fit for a "BigAL"! [​IMG]

    NIce job, very nice.

    [​IMG][​IMG][​IMG]
     

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