beef back ribs recipe suggestions?
- Thread starter Daum
- Start date
Tim Mulvihill
TVWBB Fan
+1 on Tony's suggestion
M Daum, the simpler the rub for beef the better. Beef unlike pork has very tasty natural flavor, do not i repeat do not kill the natural flavor with a 20 ingredient rub. A simple rub of Kosher salt, fresh cracked black pepper, granulated garlic and cumin is all you need for killer beef back ribs. A steady temp of 250-275 will have your ribs done in about 5-6 hrs, cook to tender not to temp. For best results do not foil. And please do not make the mistake of saucing the ribs, serve sauce on the side if you like sauce. Best of luck!
Well I finished these up yesterday, the meat was great flavor, but next time I need to head to the butcher to get a decent cut. The ones we got were fatty and very little meat. All in all was really good though still.
Here they are prepped, simple salt, pepper, garlic and little cumin seasoning:
Smoker surrounded by snow:
Just taken off:
Plated withtwice baked potato, grilled corn, breaded 'fried' mushrooms (were awesome!), and the ribs.
This was my first time making these, the meat had great flavor, but there just wasn't enough of it. The one on the right in this picture was almost like a three way bone, which made eating that rack (top one in the picture from the cutting board) really difficult. The bottom one was good, but just not enough meat. While I'm not yet convinced these are better than pork ribs, they definitely are showing promise. I think if I get some meatier ones they could be a great contender. I'll chalk this one up to the first time with beef ribs and just picking up a cryo pack from the local market on a whim; not a complete disappointment, but can and will be better next time.
Daum
Here they are prepped, simple salt, pepper, garlic and little cumin seasoning:
Smoker surrounded by snow:
Just taken off:
Plated withtwice baked potato, grilled corn, breaded 'fried' mushrooms (were awesome!), and the ribs.
This was my first time making these, the meat had great flavor, but there just wasn't enough of it. The one on the right in this picture was almost like a three way bone, which made eating that rack (top one in the picture from the cutting board) really difficult. The bottom one was good, but just not enough meat. While I'm not yet convinced these are better than pork ribs, they definitely are showing promise. I think if I get some meatier ones they could be a great contender. I'll chalk this one up to the first time with beef ribs and just picking up a cryo pack from the local market on a whim; not a complete disappointment, but can and will be better next time.
Daum
John Segura
TVWBB Member
+1 ^, beef short ribs have lots of meat. Your meal looks great!
Jak Stepan
TVWBB Pro
heres a couple of pointers ive learned on my beef rib cooks. the beef flavor takes pecan and oak smokes very well. mesquite was good but taste just a little harsh.
I like webers steak and chop seasoning, and I also like just pepper and larrys (lawrys) season salt, and last I like Stubbs Beef Run and Stubbs BBQ rubs are very good.
Last, I cover my ribs with foil halfway through the cook. my cooks have been about 4 hours, so they go into foil at 2 hours. then I open the foil back up again at 3.5 hours, drain the excess juice or it ends up on the bottom of your pit and ash catcher making a mess, and add more wood chips (not chunks). the ribs will be soaking wet so they inhale the smoke flavor at this point.
obviously this is halfway through before I wrapped them in foil.
this is another beef rib cook I did. with much much better pics (and the ribs were better quality also - Swift Brand)
good luck. post some of your rib pics. remember you gotta burn ribs to learn ribs. its true.
don't lift the lid...
I like webers steak and chop seasoning, and I also like just pepper and larrys (lawrys) season salt, and last I like Stubbs Beef Run and Stubbs BBQ rubs are very good.
Last, I cover my ribs with foil halfway through the cook. my cooks have been about 4 hours, so they go into foil at 2 hours. then I open the foil back up again at 3.5 hours, drain the excess juice or it ends up on the bottom of your pit and ash catcher making a mess, and add more wood chips (not chunks). the ribs will be soaking wet so they inhale the smoke flavor at this point.
obviously this is halfway through before I wrapped them in foil.
this is another beef rib cook I did. with much much better pics (and the ribs were better quality also - Swift Brand)
good luck. post some of your rib pics. remember you gotta burn ribs to learn ribs. its true.
don't lift the lid...