Beef Back Ribs-2nd try

[Tim Mulvihill]

So I'm gonna try some beef back ribs again this weekend. 1st time I didn't cook them long enough. I also used apple wood(all I had on hand), it was okay, but didn't seem appropriate for beef.

Should I use a mix of mesquite & hickory?

What kind of juice should I use when I foil?

Any other helpful hints to get better results?

 

[Bob Sample]

mesquite is great on beef, would probably overpower the hickory though. I don't foil but if you are try some beef broth instead of juice.

 

[Tim Mulvihill]

Thanks Bob.

One more question, if I did beef back ribs and pork baby back ribs at the same time, would the mesquite overpower the pork?

 

[Gary S]

Tim, hopefully some of the more experienced will chime in here but I did beef back ribs for the 2nd time the other day. I cooked two racks on the bottom over water at 260-275 and I felt they were done in 5 1/2 hours. The first time I did them I did not cook them long enough. These however were very good. I just used a light rub of chile powder, paprika, cumin, brown sugar, garlic powder, onion powder, salt and pepper. I rolled the two racks and did not touch them other than to turn them over after about three hours. No foil, no sauce. I used Hickory only because I had some pork on above. If you do use Mesquite I would not think it would take much as it is quite strong.

 

[Frank H]

I know this is an older post , but I'm curious how those beef ribs came out. Beef ribs are one of my favorite smoked items , although the rest of the fam does not share my enthusiasm.....I especially like those prime rib dinosaur bones.

 

[Tim Mulvihill]

Beef ribs turned out really good. Much much much better than the first time, the key is to keep them on there longer than pork ribs, or else they will be really tough.

 

[Frank H]

Good to know , thanks.