Questions for my first beef ribs

[crazymoon]

Hi all, I'm doing some beef back ribs on sunday, I've done  pork ribs before but no beef and I am thinking about doing a 3-2-1 method. I am definitely open to suggestions from you experts as to other methods/rubs/temps or what wood types to use. I'm hoping to "pick some brains' here for great ideas. Thanks all ! CM

 

[dirtsailor2003]

I like to use the 3-2-1 method for beef ribs. I feel that they really need that time in the foil to braise. Get the thickest meatiest ribs you can. Ask the butcher for untrimmed ribs. Check out this cook:

http://www.smokingmeatforums.com/t/139185/3-2-1-2-2-1-blast-off

 

[crazymoon]

Dirtsailor, thanks for the info! I'm going to do a 2-2-1 with a foil pan @ 250* CM

 

[oldschoolbbq]

Crazymoon , may I suggest using S/CBP and maybe Garlic and Onion for seasoning , Beef needs Pepper... IMHO

.

Have fun and . . .

 

[worktogthr]

Ive always just done SPOG, at about 250 for 5-6 hours until they are done and they come out pretty good. I like a mix I hickory as apple! Can't wait to see the results!

 

[crazymoon]

Thanks for the help w/ the seasonings I had to think a minute to figure out the acronyms.( I'm old and feeble minded ! )

 

[crazymoon]

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• crazymoon
• Sep 21, 2014

Seasoned and ready for the smoker.

 

[crazymoon]

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• crazymoon
• Sep 21, 2014

   They came out great, thanks for the tips! little Q-view CM

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• crazymoon
• Sep 21, 2014

 

[5oclocksomewher]

Wow, they look terrific. Nice smoke!!! :sausage::yahoo:

 

[pc farmer]

Looks awesome.

So how did you cook them?

 

[worktogthr]

They look great!

 

[foamheart]

You did a great job!

Look delicious!

 

[crazymoon]

Looks awesome.

So how did you cook them?

I ended up doing a 2 hours in smoke(apple/hickory) ,two hours covered and another hour with sauce applied.They sat in a tin foil pan the whole time at 225*.Applied salt,crushed black pepper, onion and garlic powder before the smoke as was suggested. still stuck to the bone but came off nicely,I will do this one again  

 

[basheirt]

Hate to be dense, but I'm not figuring out what "S/CBP and maybe Garlic and Onion" means. Obviously I get the "garlic and onion" part... powders, I presume. But what is "S/CBP"???

Thanks!

 

[basheirt]

CrazyMoon... it appears from the description that you used a dry-rub prep... but your finished product looks wet. Did you use a sauce/marinade at some point? If so, what did you use? They look amazing.

 

[dirtsailor2003]

Hate to be dense, but I'm not figuring out what "S/CBP and maybe Garlic and Onion" means. Obviously I get the "garlic and onion" part... powders, I presume. But what is "S/CBP"???

Thanks!

S = salt CBP= cracked black pepper

SPOG= salt, pepper, onion, garlic.

Yes all dry ingredients.