Sunday Beef Ribs

Discussion in 'Beef' started by h2so4ca, Jun 2, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    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. 
    fester likes this.
  2. d-train

    d-train Fire Starter

    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!
  3. c farmer

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

    I agree with D-Train. Looks great.
  4. h2so4ca

    h2so4ca Meat Mopper

    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.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oh My! That's a beautiful looking rib, and look at the smoke ring.

    Most excellent job........That's a 10 on any ones scale!  
  7. smokinfor7

    smokinfor7 Newbie

  8. h2so4ca,

    Could you please share the recipe of the beef mop sauce?
  9. h2so4ca

    h2so4ca Meat Mopper

    Beef Ribs Mop Sauce.

    2 cups Beef Broth (low sodium)

    1 tsp pepper

    1 tsp garlic powder

    1/4 tsp onion powder
    smoking aj likes this.
  10. tonybel

    tonybel Smoking Fanatic

    Looks perfect and delicious. Did some short ribs this Sunday.
  11. smokinfor7

    smokinfor7 Newbie

    Did you use a rub?
  12. smokinfor7

    smokinfor7 Newbie

    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.
  13. h2so4ca

    h2so4ca Meat Mopper

    Yes their is a rub on there, Well Kosher Salt and Crushed Black Pepper. That's all I put on beef.
  14. H,

    Thanks for sharing!
  15. 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.
  16. brandon91

    brandon91 Meat Mopper

    Wow that's an awesome looking rib, bet they were good.
  17. ps0303

    ps0303 Meat Mopper

    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.
  18. 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
  19. ishbbq

    ishbbq Fire Starter

    Those look amazing! 👍

    Pit Happens!
  20. Absolutely beautiful! How long did they smoke? Never done beef it a time thing or are you looking for an internal temp? I think it would be hard to get an IT with all that bone.

Share This Page