smoked beef back ribs

Discussion in 'Beef' started by mikensuenfl1, Sep 4, 2013.

  1. Happy with 1st try with beef ribs.. Maybe a little too much rub. Very tender...Dry water pan with foiled saucer.. Ran a little hot.. 260-290-.Cooked for total of 3 1/2 hours..foiled for about 45 min.


    then on again with sauce.. 1st 1 1/2 on naked.

    Off site link removed per Terms of Service by SmokinHusker.
     
    Last edited by a moderator: Sep 5, 2013
  2. ps0303

    ps0303 Meat Mopper

    Were those Country Style Ribs?
     
  3. they were already cut up and packaged.. labeled beef back ribs.. nice and meaty, bought at publix'''
     
  4. ps0303

    ps0303 Meat Mopper

    Any pics after they were smoked?
     

  5. Off site link removed per Terms of Service by SmokinHusker
     
    Last edited by a moderator: Sep 5, 2013
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    They look good ! The too much rub thing is easy mistake to make. I have found that less is more when it comes to beef ribs. You especially have to watch the salt content. That being said , beef ribs are one of my most favorite things to smoke. :grilling_smilie:
     
  7. I sure do like beef ribs

    Happy smoken.

    David
     
  8. Yes, I agree.Still learning the ways of smoking on my wsm..
     
  9. Ribs look good.

    Just a couple FYI's for you though - here's a link to show how to upload photos and per the Terms of Service, off site links are not allowed (even links to photos). You will have to load them on your device (pc, etc) and upload them to the site. 

    Thanks!
     
  10. thanks for the info, still learning to navigate site..
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for posting. I am trying my first beef ribs soon and yours look great.

    Disco
     
  12. Disco, good luck with the ribs.Happy with mine..Will use little or no rub next time..
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have to admit, when I do beef anything I only use a little seasoning salt, steak spice or SPOG.

    Disco
     

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