Questions for my first beef ribs

Discussion in 'Beef' started by crazymoon, Sep 18, 2014.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dirtsailor, thanks for the info! I'm going to do a 2-2-1 with a foil pan @ 250* CM
     
    Last edited: Sep 20, 2014
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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

    Have fun and . . .
     
    crazymoon likes this.
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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 likes this.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

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

    crazymoon Master of the Pit SMF Premier Member


    Seasoned and ready for the smoker.
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

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

     
    Last edited: Sep 21, 2014
    5oclocksomewher likes this.
  9. Wow, they look terrific. Nice smoke!!! :sausage::yahoo:
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome.

    So how did you cook them?
     
    crazymoon likes this.
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    They look great!
     
    crazymoon likes this.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You did a great job!

    Look delicious!
     
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  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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  
     
  14. basheirt

    basheirt Newbie

    PA
    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!
     
  15. basheirt

    basheirt Newbie

    PA
    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.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    S = salt CBP= cracked black pepper

    SPOG= salt, pepper, onion, garlic.

    Yes all dry ingredients.
     

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