Have a few questions on the cook I am doing Saturday… Still a bit new to my WSM and this is going to be my first attempt at beef ribs. I am doing one full rack of beef ribs along with 3 racks of St. Louis Spares
1)Any thoughts on wood combination? I have apple, cherry, hickory and a bit of oak right now. If I was just doing the spares would mix some apple and hickory, but was thinking the cherry might be good for the beef?
2)Rub – These beef ribs are by request of the party host as a result of an affinity to the beef ribs served at Hill Country BBQ in NYC.. those have a great beefy taste. Was thinking I keep it simple compared to my spare rub which I like to jazz up. Any suggestions?
3)Approach to temps/cook time - Based upon what I have read, seems the beef ribs will take longer and figured I would settle in somewhere south of 250 for temp, allowing about 6-7 hours. Should I plan to start first with the beef ribs then add the spares an hour or so in to get the finish time a bit closer? If I did do that, would you recommend I start the cook at a higher temp for that first hour+ in anticipation of the spares bringing temps down when added? There is no real target eating time (these are going to be late afternoon snacks during a fierce corn hole tournament before a seafood feast) so if I have to pull some of the spares earlier that’s ok, just would like to keep them reasonably close together.
Thanks all!
1)Any thoughts on wood combination? I have apple, cherry, hickory and a bit of oak right now. If I was just doing the spares would mix some apple and hickory, but was thinking the cherry might be good for the beef?
2)Rub – These beef ribs are by request of the party host as a result of an affinity to the beef ribs served at Hill Country BBQ in NYC.. those have a great beefy taste. Was thinking I keep it simple compared to my spare rub which I like to jazz up. Any suggestions?
3)Approach to temps/cook time - Based upon what I have read, seems the beef ribs will take longer and figured I would settle in somewhere south of 250 for temp, allowing about 6-7 hours. Should I plan to start first with the beef ribs then add the spares an hour or so in to get the finish time a bit closer? If I did do that, would you recommend I start the cook at a higher temp for that first hour+ in anticipation of the spares bringing temps down when added? There is no real target eating time (these are going to be late afternoon snacks during a fierce corn hole tournament before a seafood feast) so if I have to pull some of the spares earlier that’s ok, just would like to keep them reasonably close together.
Thanks all!