First beef ribs

Discussion in 'Beef' started by hillbillyrkstr, May 16, 2016.

  1. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Found some beef ribs a while back and decided to give them a shot. We don't see beef ribs around here much so I have no experience prior to this smoke.

    Ribs in the smoker around 2 pm.

    Used olive oil, and SPOG with a few red pepper flakes to season. Trying to keep it simple.

    Few hours in I decided to baste so I put the ribs in a pan to avoid mes clean up. Mixed up some beef broth, dales, and Sriracha. Aggressively coated the ribs every hour from 4 pm to 8 pm. After 6 hours in the smoker (set at 210) the ribs were at 135. I took the pan in the house and warmed up the oven. I then added beef broth to the bottom of the pan, foil covered and cooked another 2 hours to get the ribs up to 200 degrees.

    Good pull back.

    Decent looking rib.

    Whole slab cut.

    The Wonder Dog is waiting for one to fall off the counter while I cut them.

    Ribs were still tough. Had great flavor but they were tough. My guess is I should have cooked them longer. Maybe to 210? And maybe a little slower. The 250 in the oven might have been to much. I was tired and just wanted to get them finished.

    I have a few more slabs any suggestions on making them more tender would be appreciated. Thanks.
  2. smokinal

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

    If they were tough they just weren't done.

    Sounds like you did everything right, but sometimes they just need a little more cooking time.

  3. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Yeah I heard you can take them to 210 Al but I pulled them just after 200. I was tired. I underestimated the time it would take to cook them properly. I wish I would have stuck it out a while longer.
  4. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Iv never had any luck with beef ribs
  5. phatbac

    phatbac Smoking Fanatic

    Did you pull the silver skin/membrane on the back? beef back ribs have a really thick one on them and while some people recommend leaving on for pork ribs (i don't, i pull it off there too) you have to pull it off for beef. Next time pull the silver skin off the back and smoke at about 250 degrees for about 5-6 hours. i don't really take IT on beef ribs i go by feel. with as much bone as your pic is showing it looks like the meat is done just may need to be prepped a little more. give it a try and let us know how it goes.

    Hope this helps!

    phatbac (Aaron)
  6. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Aaron, I did pull the membrane off the back of these beef ribs. It was way thicker than pork ribs. I pull it off the pork ribs to. The pull back was great. I don't ever take the IT if pork ribs but without ever doing befriend before i wanted to have a gauge. I'm thinking a little longer would have paid off big time.
  7. phatbac

    phatbac Smoking Fanatic

    Well maybe you are right 30-45 more minutes might have been all you need. this hobby is all about practice. i used to make beef ribs all the time for practice because they are so cheap and harder than pork. i figured if i can make good beef ribs then pork would be a breeze. and if i make some dog food along the way it doesn't cost much and the dogs love you for it.

    Happy Smoking,

    phatbac (Aaron)
  8. okie362

    okie362 Smoking Fanatic

    I did beef ribs last week but decided to play with the sous vide circulator I had just acquired s couple days prior.  Stripped the membrane, rubbed them down and into the water bath for 18 hours at 140f.  After the bath I didn't have time to put them on the smoker so fired up the gasser just to sear them a bit.  I must say I was rather impressed with the outcome and can't wait to do another batch with a proper treatment of gentle loving smoke.

    If you have the means to do so I'd definitely recommend at least trying this method.  Very tender and not overdone.
  9. smokeymose

    smokeymose Master of the Pit

    I think just a little longer cook may have made a difference, like you suspected, and the 250 oven treatment probably didn't help. I've only made short ribs so I can't really say, but they took a long time. We've all been guilty of being tired of waiting. Live and learn!
    "Tough" or not, I bet they got eaten...
    We have a Shitz Tzu that does the same thing. He doesn't beg or pester you, but he's right there in case something drops LOL!
  10. smokeymose

    smokeymose Master of the Pit

    Oops. Sp. Correction. Shi Tzu. One of these days I'll actually use preview...
  11. 210 deg smoker temp seems very low for me.. I smoke beef plate ribs all the time which are around 6lbs each rack..I get my smoker up to 275 and they are cooked perfectly in 7-8 hrs...
  12. smokeymose

    smokeymose Master of the Pit

    I missed that part, skip. I thought 210 was only an IT target.
    I would try cooking at no lower than 240 next time, hillbilly...

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