Beef. . . It's What's for Dinner... Maybe


 
B

Brian Johnson

TVWBB Pro
I'll make this plea for help short and sweet. I've never cooked beef ribs and am looking to do my first rack this Tomorrow. I'm still trying to decide if I'll do them on a kettle or the smoker, I only bought one rack (so far) so I'm not sure if I want to fire up the big boy for such a small cook. Anyway, I figure I'll cook them basically like I do pork ribs but I figure I'd ask you experts for any advice or things to watch out for (and yes I will probably spend some time looking at the TVWB a little later today).

So, any tips?
 
I would use the smoker. Remember you can always re use all un lit charcoal.

2-2-1 method using hickory or oak for smoke.

Seasoned with salt,pepper,garlic,and onion.
 
I'd go smoker as well. Like Tony says 2-2-1. And keep the seasonings simple. (Horseradish can be pretty nice with it though.)

Personally I like cherry as smoke wood for my beef ribs. Sweet spot (pun intended) between hickory and oak.
 
Smoker
3-1-1 I personally think 2 hours in foil is too long. Just my opinion!
2 chunks of apple and 1 chunk of hickory
Salt, pepper, brown sugar, garlic, onion, cayenne, touch of cinnamon
 
I suggest using the smoker. Shoot for 250-275 temp. Try seasoning with equal parts kosher salt, black pepper, Lawry's season salt, granulated garlic and onion salt. 2.5 - 1.5 - 1 method. I've been liking cherry wood lately but any of the fruit woods will work great. Good luck.
 
Thanks for all the tips guys. I decided to go with the WSM. I actually put them on a few minutes ago. Shooting for the 250-275 range, but she hasn't re-settled quite yet. I used the standard method for starting so trying to get the temp down (instead of catching it on the way up) is new. Anyway, I'll try to keep updating as I go, but I'm multi-tasking today so it may not happen. Wish me luck!
 
Well I made the ribs. An they were really good! Didn't get any photos this time, but I will make them again and try for pics then. I opted to use McCormick's Grill Mates Montreal Steak seasoning as a rub, one chunk of hickory, and cooked at around 250the entire time.
 
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