Sunday Beef Ribs

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h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA

Cooked up a batch of beef ribs on Sunday. Just thought I'd share a picture of the finished product.

I did these on the WSM at 275 deg. I ran them for 2 hours over White Oak, then 1 hour in foil and some beef broth 

then a finale 1 hour to out of the foil basting every 15 min with my thin beef mop sauce. 
 
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What cut is that you purchased? I did some beef back ribs a while back and they looked far inferior to yours. They had VERY little meat on them. Thanks for the info. Your ribs look great!
 
The butcher I go to carries two different versions of Beef Ribs. The have what they call regular or extra meaty.

I always get the extra meaty. I don't know if there is a specific name to the cut or not but what I will tell you is 

make friends with your local butcher. In Seattle we seem to have a lot of custom butchers. I used to get all of my

product from Costco or Cash and Carry here but since I started talking to the custom butchers I get much better

meat and the end result is just head and shoulders above what I used to get. It costs more but if I'm cooking for

me or family and friends I would rather pay the higher price and get the superior product.
 


Cooked up a batch of beef ribs on Sunday. Just thought I'd share a picture of the finished product.
I did these on the WSM at 275 deg. I ran them for 2 hours over White Oak, then 1 hour in foil and some beef broth 
then a finale 1 hour to out of the foil basting every 15 min with my thin beef mop sauce. 

That's a nice looking BSR!

Like you I buy most my bulk meat from C&C. But for specialty cuts like beef ribs I go straight to the butcher at or local grocery. Many people don't know that most grocery stores still cut and trim and repackage the meat that's out front. Beef short ribs come two full racks to a cryo pack. The butchers are more than happy to sell those prior to trimming. Usually a few pennies less than the trimmed price. Same goes for any cut if you want to buy it whole all ya have to do is ask for the untrimmed cut.
 
Beef Ribs Mop Sauce.

2 cups Beef Broth (low sodium)

1 tsp pepper

1 tsp garlic powder

1/4 tsp onion powder
 
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Reactions: smoking aj
I come back to this post about everyday just to get a look at the meaty goodness. It looks AMAZING!! I'll be giving it a shot soon. I usually wont try something new until I've done weeks of reseearch.
 
Yes their is a rub on there, Well Kosher Salt and Crushed Black Pepper. That's all I put on beef.
 
Beautiful! we have been wanting to try beef ribs but haven't found any at the local grocery stores here? I'm going to check out local meat houses this weekend.
 
 

Cooked up a batch of beef ribs on Sunday. Just thought I'd share a picture of the finished product.

I did these on the WSM at 275 deg. I ran them for 2 hours over White Oak, then 1 hour in foil and some beef broth 

then a finale 1 hour to out of the foil basting every 15 min with my thin beef mop sauce. 
OMG, as the kids say these days.  I will definitely need to find a good butcher.  The beef ribs I always come across in stores don't compare to the ones shown here. Sooo much meat on these things.  Awesome.
 
Man those look great, just can't get ribs like that around here, unless you get the butcher to cut them special, then you pay a fortune   Grate job

Gary S
 
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