1st beef ribs attempt

[Jeff Fried]

I had beef ribs recently that were dry and tough (Pearson's NYC) and I thought I would try to make em better on the WSM. To make them more moist and tender should I foil them and if so when? Any beef ribs advice would be helpful.

 

[K Kruger]

You don't have to foil them but you can. If you choose to, foil when they are very deeply colored, adding a little juice if you wish. I'd unfoil at 45 min and see what's what. If they're meaty with good fat they could get a tad greasy if foiled but you can return them unfoiled to the cooker to deal with that. I usually do not foil store-bought beef ribs finding their fat ample but usually do with beef from the pasture; it's quite lean.

Don't forget to remove the membrane.

 

[Phil R.]

I think beef ribs are excellent and totally underrated. I think the reason a lot of people dislike them is the old adage that you have to par (or is it "pre") boil them.

I cook them on the WSM quite a bit now, and have found that they take a bit longer than spares or bb.s and should be cooked quite a bit longer, at least for the texture that I like.

 

[Jeff Fried]

Thanks - they have ample fat so I will try without foiling. They are on right now at 238. I am planning on a 7 hour cook which will hopefully result in tender moist meat.(cherry an hickory wood)

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Fried:
Thanks - they have ample fat so I will try without foiling. They are on right now at 238. I am planning on a 7 hour cook which will hopefully result in tender moist meat.(cherry an hickory wood) </div></BLOCKQUOTE>
Jeff, 7 hrs might be a little long for them if they are short ribs. I did some short ribs about a month ago and wish i would have pulled them sooner than i did. I got side tracked and they were on for 6 hrs. Start checking them at the 4 hr mark. My short ribs would have been perfect at 4.5 - 5 hrs.