Beef Ribs

Discussion in 'Beef' started by old golfer guy, Sep 21, 2017.

  1. I would like to smoke beef ribs for the first time this weekend if I can find them and need some advice.

    Can you smoke the short type ribs, the ones that are only about 3" long?

    If I can find the plate ribs, 6" long bones in a slab  how much per person before any trimming?
    Do you serve large beef ribs with a sauce?

    Thanks for any advice

    Dale
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Dale, I'll offer what I can. 

    Can you smoke short ribs, about 3" long with about 1 1/2" to 2" of meat on top of the bone.  Absolutely.  I only have two beef rib options in my area; short ribs and beef spare ribs.  The beef spare ribs are really only good for making a dog happy.  Not much meat at all and a lot of bone.  I do buy short ribs regularly now and smoke them.  They usually come 5 or 6 to a package, about 2 lbs per package.  I usually get two packages, dry brine them for 2-4 days with a "Light" sprinkling of Montreal Steak Seasoning, then smoke them at 225-250 until the internal temp registers 200-205F and a probe slides right in with no resistance. My wife and I will get 2 dinners each, plus I also get 2 lunches out of them, so six servings total.   

    Pick out short ribs that have mostly meat.  Some can be just about all fat.  Avoid those. 

    I don't eat mine with sauce.  My wife does. 

    I can only get the 6" slab from a local butcher who charges too much.  If I could get them for the same price as the short ribs, about $5 / lb, I'd prepare them the same way as the short ribs. 

    In the pic below I used a drip pan in my smoker.  Often, I don't.  No difference in smoke time or results. 



     
    Last edited: Sep 21, 2017
  3. gmc2003

    gmc2003 Smoking Fanatic

     
  4. Thanks for the help guys. Going to Costco this morning to see what I can find.

    New to this site and found out yesterday how to search for  a subject. Found lots of info on beef ribs.

    Dale
     
  5. The problem around here is you can't find them with any meat on them, 

    When Bone in rib roast go on sale I usually buy several and when I get ready

    to smoke a Prime Rib I usually cut them off leaving a lot of meat

    Gary
     

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