smoking beef ribs sugestions

Discussion in 'Beef' started by dwsmith43, May 21, 2013.

  1. dwsmith43

    dwsmith43 Fire Starter

    Gonna do my first batch of beef ribs this weekend. I've smoked many pork ribs, beef briskets. My question is, running temp, ending internal temp and a general idea of time frame. Ribs are around 7 lbs each rack. I have two. Will be using my new braunfels offset with royal oak lump coal and fist size chunks of mesquite thrown in here and there to maintain TBS.thanks ahead of time for any input.
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Is this bone in prime rib roast? 7 pounds seems awfully big for beef ribs.
  3. dwsmith43

    dwsmith43 Fire Starter

    Yes, bone in and I plan on disecting it and make steaks at later date from main body. So I guess it will end up being 3 lb rib racks. These have seven bones each rack.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Haven't done Beef Ribs in a long time due to cost. I can't see giving a day's pay for overtrimmed Bones.

    However , the 2-2-1-method is very good here. To cut down on the overbrowned bit of meat on them bones , I suggest diong the foil wrap thingy. I do a 2-11 thing and it comes out well for me.

    Now if I could find a rack with good amount of meat on it , I would steer more toward the no-foil method for 6hrs. , unlooked at to insure max usage of the heat.

    If you are a lucky one and can afford them Cow Ribs , have fun . and as always . . .
  6. suie

    suie Meat Mopper

    I'd second using the 3-2-1 method. I did a rack of beef ribs right along side some pork ribs this past weekend. I used JJ's foiling juice for the "2" stage and couldn't have been happier. The only thing I changed between the two was using a more savory (rather than sweet) rub for the beef.

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