More beef single ribs and sirloin tip roast

Discussion in 'Grilling Beef' started by lawdog, Feb 3, 2008.

  1. lawdog

    lawdog Smoking Fanatic

    I have a few beef ribs and a sirloin tip roast rubbed up and ready to go in for super sunday. Also cored a few japalenos for ABT's, post pics of them tomorrow, for now pics of the ribs and roast. Both rubbed with montreal seasoning and bp, ran out of montreal so used steak seasoning on a few of the ribs.



    the ribs are layered 3 deep in the pan, these are the ones that I got on discount, roughly 30 ribs

    Dog
     
  2. lawdog

    lawdog Smoking Fanatic

    I have a few beef ribs and a sirloin tip roast rubbed up and ready to go in for super sunday. Also cored a few japalenos for ABT's, post pics of them tomorrow, for now pics of the ribs and roast. Both rubbed with montreal seasoning and bp, ran out of montreal so used steak seasoning on a few of the ribs.

    Diet ABT's

    33 beef singles
     
  3. rw willy

    rw willy Smoking Fanatic OTBS Member

    Haven't done the ABT thing yet.
    Everything looks good
    I'm a sucker for beef ribs. Why cut them? Speed or flavor?
     
  4. kookie

    kookie Master of the Pit OTBS Member

    Looks damn good...........Good job............
     
  5. Great looking grub Lawdog!!![​IMG]
     
  6. Thats Good Stuff!!!
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    OK, you're makin' me hungry already![​IMG] I'm having trouble deciding what to put on the smoker next. Ribs sounds good! Keith
     
  8. flash

    flash Smoking Guru OTBS Member

    ABT's=Great

    Cut Beef Ribs= they come that way. [​IMG]
    Usually meatier too.
    Try marinading them in mojo sometime.....excellent
     
  9. lawdog

    lawdog Smoking Fanatic

    been lookin' for mojo locally (you think i could find it in west TX), guess I will break down and try some of the recipies on here to make it.

    just pulled the last 6 of those beefies out of the freezer, gonna turn them into beef and barley soup this weekend.

    Got 40 lbs of brisket and about 20 lbs of sausage to do on Mon/Tues for local soup kitchen and of course a big pot of pintos.
     
  10. How long does it generally take for the beef ribs already cut and what temp do you smoke at? Also what is your choice of wood? They look great!
     
  11. flash

    flash Smoking Guru OTBS Member

    lawdog, I think individual beef ribs must be getting popular. I've seen them for as little as $1.69 a lb to a recent $3.99 a lb [​IMG]
    We rarely see great racks of beef ribs and I have bought the boned/back ribs when I see them on sale.
    good luck on the mojo. I would think you should find it in Texas also [​IMG]
    Several good recipes on here or try Google. [​IMG]
     
  12. lawdog

    lawdog Smoking Fanatic

    ruggersal,

    I use a modified 3-2-1 method, here is link http://www.wyntk.us/food/3-2-1-rib-method.shtml. I usaully stay right around 210* , and I love that hickory taste with just a little apple. The singles are about the only way I can find them in the supermarket down here. I did so many last time because I got them for .99 a lb.
    Pick up a few give em' a try, you wont be dissapointed, Make sure to post the Q-view to get us all hungry again

    Lawdog
     
  13. lawdog

    lawdog Smoking Fanatic

    Flash

    I am not even seeing whole rack out anymore, But I like the singles cause I can fit so many into my mes.
    I've seen the Goya products in one of our local supermarkets but never seen the Mojo. guess I will hit a different chain on my way home today, I really been wanting to try a brisket like Ableman posted 02-18-08, just looked real good.

    Lawdog
     
  14. Thanks lawdog!
     
  15. flash

    flash Smoking Guru OTBS Member

    Goya is lest of my favorites, doesn't have the sticking power of Iberia, Badia or Lizy Mojo's. Easy to make your own, but hit the ethnic isles in your stores. I finally found the Badia in Sav-A-Lot, not even $2.00 a bottle. [​IMG]
    I usually do mine around 225 to 250º. Usually 3 1/2 to 4 hours tops. Once they get that beef steak done color, I pull them. Tend to like them medium to medium rare.
     
  16. lawdog

    lawdog Smoking Fanatic

    Thanks Flash, I will look for the other brands locally
     

Share This Page