beef ribs

Discussion in 'Beef' started by adam31, Feb 8, 2015.

  1. adam31

    adam31 Newbie

    Hey guys, been working my tail off lately. Trying to get caught up on the forums. Im going to be smoking a brisket and some beef ribs this next weekend. I feel confident on the brisket but Im not too sure about the beef ribs. Need some advice on cooking temps and time, etc. I plan on just having a dry rub on the ribs overnight and then smoking them. Would like pointers on pull time/temps and if wrapping may be needed at the end,etc. Thanks!
  2. bear55

    bear55 Master of the Pit

    I do beef ribs much like pork spares, using the 3-2-1 method.  I love them cooked this way.  I cook them at 235.

    Last edited: Feb 9, 2015
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Hopefully you can obtain beefy ribs...the ones around here are pretty skinned for the price. Regardless, my experience has been to allow enough time foiled to tenderize them...sometimes I neglect because they 'look good', ya know.....happy smoking when you get to it....Willie. PS...use the search bar typing in 'beef ribs' for dozens of styles that might suit your taste
  4. I have done 3-2-1 and naked. They always turn out good. Remember to post a Qview or [​IMG].

    Happy smoken.


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