Beef Rib Questions


 
J

Jon Des.

TVWBB Gold Member
I recently scored 2 huge racks of beef ribs in cryovac. They each measure about 14" X 7.5". I have at my disposal an 18.5" OTG with an assortment of firebricks and charcoal rails for indirect cooking, and also a Genesis Silver B with a smoker box.

So here's what I'm trying to figure out:

1 - What's a serving size? Would 1 of the 2 racks be enough for 2?

2 - Do you use the same seasoning as pork ribs? I was thinking of trying the famous Kevin Krugers Butt Rub for Jane, or maybe just my stock Raichlen BBQ Rub since I'd like to use it up. Or something entirely different?

3 - How should I cook them, in terms of temperature? Is low and slow required for beef ribs, or maybe a 350 degree cook for less time?

4 - Where should I cook them? I'd prefer the kettle, but I'm not sure they'll fit. Assuming a 225-250 degree cook then I should have enough room if I do a Minion set up behind a firebrick or two. I don't even know that they'll fit if I had a rib rack; not that I have one but I'm not averse to picking one up. Otherwise, I'll need to use the gasser. Or pick up a 26 incher.

Thanks for your help!
 
Jon when it comes to Beef Ribs I think of one thing....Jim Lampe.

Here are a few of his cooks to take a look at.

Jim using WSM!

On his red head

I have done them using the Stubbs Beef marinade and they are fantastic.

I hope this helps and I'm sure Jim we see this post and give you a few answers.
 
1. They can vary a lot in terms of how much actual meat is on the bones, but if they're meaty I can only eat about two bones worth.
2. A lot of pork rib rubs work great, but if you have something beef specific go for it. Plowboy's Bovine Bold works really well.
3. I've only done them low and slow, and they're really good that way.
4. Maybe you should cut a slab in half and try two rubs? Would they fit better?

The take longer to cook, by the way. If you usually figure 4-6 for pork ribs, figure 6-8 for beef at the same temperature.
 
Thanks for your suggestions. I guess I will definitely only make 1 rack and see where that gets us. The last Jim Lampe cook was pretty helpful since I just happened to have a set of charcoal rails and a Smokey Joe. I'll have to try that out for some extra space.
 
Since the Yum Yum is basically steak seasoning (from Outback) is it safe to assume most people treat beef ribs more like, say, a beef brisket than a rack of pork ribs? In terms of marinade/seasoning and cooking times.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
Since the Yum Yum is basically steak seasoning (from Outback) is it safe to assume most people treat beef ribs more like, say, a beef brisket than a rack of pork ribs? In terms of marinade/seasoning and cooking times. </div></BLOCKQUOTE>
I season Beef Ribs with the same rub I use on Brisket. It's a little heaver on the Pepper then the rub I use on pork. I have never marinaded so I can't tell you how that tastes.
 
Jon 1 rack should have 7 bones in it and most people will eat 3-4 so one rack should be enough. I don't like my beef sweet so I use a course rub that has no sugar in it. Here is a cook I did a while back. I find beef ribs are very rich tasting which cuts back the amount you would eat. I prefer them "naked" as apposed to sauced.
 
OK, looks like I have a pretty good start. One rack of ribs, seasoned like beef (maybe Montreal Steak or my Tri Tip mix), smoke with a little mesquite or a blend, at 225-250 for 6-7 hours. If I don't have enough room in the kettle, I can copy Jim's set up with the Smokey Joe grate on top.

Last question: how do you know when it's done? Is there a target temperature, or do you tell by wiggling the bones?
 
My question is, how trimmed are the racks? I get beef backs here pretty often (cryo'd) but they are heavily trimmed. You can see where the butcher cut deep V's on top between the bones. With this level of trim at 7 bones 1 rack is still usually enough for 2. I usually use the 2nd rack in a crock pot stew with mashed potatoes.
 
They are trimmed, but not exceptionally so. I can't even tell that there's silverskin on the back, but they aren't completely thawed. The other rack is in the freezer, so 1 rack is going to be 2 servings tomorrow, for better or worse.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
OK, looks like I have a pretty good start. One rack of ribs, seasoned like beef (maybe Montreal Steak or my Tri Tip mix), smoke with a little mesquite or a blend, at 225-250 for 6-7 hours. If I don't have enough room in the kettle, I can copy Jim's set up with the Smokey Joe grate on top.

Last question: how do you know when it's done? Is there a target temperature, or do you tell by wiggling the bones? </div></BLOCKQUOTE> Jon check them the same way as pork ribs. I tug mine some people like to probe theirs.
 
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