first time beef ribs

Discussion in 'Beef' started by brennan, Jul 12, 2008.

  1. brennan

    brennan Smoking Fanatic OTBS Member

    had a question about beef ribs and their preperation. what's everyones opinion on seperating the ribs? do you put the rack on whole, or do you seperate the ribs, roll em in rub, then put em in the smoke.

    Also, does 3-2-1 work with these guys?
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    We keep the ribs together in a slab. Rub, slather w/ bbq sauce thruout smoke. Good luck.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I just did some yesterday. I like them rare, medium rare, so I do whole. Since it is beef, depends how you like your meat.

    You can see my post and QVIEWS here:http://smokingmeatforums.com/forums/...threadid=19904

    For me the 3 -2-1 wouldn't work but others may have a different opinion.

    I like mine chewy like the cavemen ate theirs.[​IMG]

    Hopes this helps, and good luck with yours.
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    This is my style.....
    Rub, leave uncut, and slow cook till meat is pulling back and fat has rendered off.

    [​IMG]
    By imn88fan


    On a large rack of bones, this may be 8 hrs, trust me it's worth it!

    [​IMG]
    By imn88fan

    I know some like to cook med rare but these do well on long smokes...renders out more fat and makes for a more tender rib!!

    [​IMG]
    By imn88fan
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, Bubba, I may have to try that. Change my ways from a griller, huh? Maybe next time, I still have 2 packages in the freezer. Always willing to learn something new.

    Thanks![​IMG]
     
  6. lawdog

    lawdog Smoking Fanatic

  7. smoke freak

    smoke freak StickBurners

    Man I hate to agree with Bubba. By the way nice pics Bubba.

    When I do beef ribs, I cook em low and slow. Real low and slow. And long. Lots of connective tissue that willl melt into yummy goodness if you gige it time.
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Everybodys gotta agree with me once in a while......[​IMG][​IMG]
     
  9. flash

    flash Smoking Guru OTBS Member

    LOL, got that right lawdog. Mojo is the ticket or your missing some real flavor. I have done beefies cut individually and as a rack. Most of the time as individual ribs, they are beef back ribs. No more than 4 to 4 1/2 hours for a nice medium to medium rare rib. Super [​IMG]
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Bubba, Sittin here tonight I decided to try your method the next time, they looked yummy. Don't know if I can spend 8 hours though. Can you wrap at a certain time? Like six and foil? I have to plan most things for the next days consumption as wifey goes to bed early and needs to eat early.

    Thanks
    Ron
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Honestly don't know, always did em like this.
    Couldn't hurt trying, might be floating in some fat when you open them up....
     
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks Bubba, could I put them in a foiled pan on a rack and drain after the smoke?

    I would think 4 -6 hours of smoke would give the flavor and the rest of the time for rendering the fat? What do you think? We are not talking about a lot of mass compared to a butt or brisket.
     
  13. flash

    flash Smoking Guru OTBS Member

    Ron, you can foil them in the pan. Bubba does them alot longer than I think is needed, but everyone has different taste. You can always transfer them to the grate to firm them up alittle if that is what you want. I like medium to medium rare, so they never get more than 4 1/2 in the smoker.
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Ahh, that may be the trick,
    thanks Flash.
     

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