need help with beef ribs

Discussion in 'Beef' started by power, Sep 24, 2013.

  1. Hi, looking at cooking some beef ribs in the Weber WSM!

    the ribs are in a full primal about 40cmx20cm

    how long will these take to cook! as its my first time will only rub with salt & pepper, any advice?

    This will be my 4th cook on the wsm, but what do you cook on the bottom rack! all recipes say top rack? I have ordered the book Low & Slow, but is still another week away!

    Even built a small shed last week to house the wsm on windy wet days,

    cheers
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The beef ribs can be cooked like pork ribs following the 3-2-1 method. Or you can smoke them straight through at 110-120*C. With or without foiling plan on 7 hours total to get them to the point that a toothpick slides in easily. If they are done early, wrap in foil and towels and stick them in a cooler they will stay hot for about 2-3 hours. S & P is fine or you can add some Garlic and Onion Powder as well. The first rack is used for convenience. But you can use both racks if you have a lot or multiple meats to cook...JJ
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Like JJ said go ahead ad use the 3-2-1 method or plan on 7 hours cooking time. I like just using salt, pepper, garlic, and paprika. Cherry and pecan or a mix of the two are excellent wood choices for beef. I like to run my smoker right at 265ºf or 130ºC for most my cooks.

    Good luck and post some Q-view of those primal cut ribs!
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    Put a nice pan of baked beans under the ribs and let that nice beef fat drip into them for a while. Gives the beans a nice flavor. Do you get baked beans in Oz?
     
  5. cheers guys for the info.
    & yes we do have Baked Beans, I normally have them for breakfast, with eggs & bacon.
    think I witll do the 321 version. so when I do the foil what type off sauce would you recommend? sweet baby rays etc
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    NO BBQ  sauce until you remove from the foil. Some add a small bit of apple juice, rum, whiskey during the foiling stage. I do not add any liquid at all during the foiling phase. For sauces I like spicy, with a hint of sweet. I don't use store bought so can't help with brands. I actually prefer my ribs without sauce, so usually I don't sauce unless I am having guests.
     
  7. You got some great help in the above posts. Last time I did beef ribs, when I foiled I added a little melted butter, some more rub (I used a coffee rub) and some beef broth!

    Goodluck and let us know how they turn out!
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Beef Broth, Coffee, Red Wine, V8/Tomato Juice or even Cola works well. You can add Soy Sauce, Wine, (Red or Sherry) or Pineapple Juice and some Brown Sugar for more of a Asian twist...JJ
     
  9. yep will give it a go! got a few mates coming over. so will beer them up then feed em! that way if I stuff it, they won't know!

    Sent from my GT-I9305T using Tapatalk 2
     
  10. hambone1950

    hambone1950 Master of the Pit Group Lead

    I'm a sauce guy , no two ways about it. I don't know what brands you get in Oz , but I think sweet baby rays is too sweet for beef. Kc masterpiece is good on beef , just go easy with it. Bulls eye makes one that's pretty good on beef. You must get HP sauce there , no? I like that a lot on beef ribs. Stubbs is another brand that's pretty good. Just look for one that says beef on the label. There's a ton of great store bought sauces , and you can always make your own. Tons of great recipes on this forum alone....
     
    Last edited: Oct 14, 2013
  11. cheers will do the stubbs on special $2

    Sent from my GT-I9305T using Tapatalk 2
     
  12. I have beef and or pork on racks in MES, vegetables, bacon, bacon wrapped Jalapeño peppers with 6 yr old cheese inside, I call that meat Candy.  Anything and all things on any rack or open space in the smoker go, and oh, did I mention lots of salt!ll racks, and oh, did I mention lots of salt.
     

  13. the ribs came out great!
     
  14. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Looks good, power.
     
  15. looks great! :) cant go wrong with beef ribs.
     

Share This Page