beef rib questions


 
T

Troy B

New member
Howdy,

I have a slab of st louis style pork spare ribs and a rack of trimmed beef ribs. I have never smoked beef ribs before and I usually do baby back ribs.

How long and at what temp should I cook each one? I'm assuming that the beef ribs will take longer and that I need to add each meat separately.

I was considering a 275 degree temp for about 5 hours with the beef ribs and 3.5-4 hours for the pork ribs. Does that even sound close.

Thanks for all of the help.

Troy
 
Spare ribs for me are done in the following times at temp: 250=5-6hrs, 275=4-5hrs, this is plus or minus depending upon thickness of the slabs and how you start them as in come up to temp!

If the beef ribs are overly trimmed they won't take near as long as the pork. Meats are done by thickness. Thin cuts cook rather quickly no matter what cut of meat your talking about. No matter, cook them til tender between the bones and you will be fine
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I don't find much difference in timing between the 2 but I've never been happy with my beef ribs. As Glenn noted, if they have been overly trimmed on top and between the bones (you can see the V cuts between bones) they don't have much mass and very little fat so they will cook quickly. Just do the pull test earlier than normal and feel for doneness.

Good luck.
 
the problem with beef ribs is:
they are so inconsistant in meat quantity so unlike pork ribs.
I've seen beef ribs for sale so SO bad, they should have sold them as soup bones.
And then, there is the meaty beef ribs that two bones of meat is enough for a meal.
At 250-275ºF., I've cooked BR's for 3 hours and I've cooked BR's for over 5 hours...
SO!....
Determining cooktime is basically up to the eeter. You see what type of rib you're cookin'... play it by "eye".
When it looks done, take it off.
and, Good Luck!
 
Thanks to everyone for the information. These ribs seemed to be on the overly trimmed side. They had already been cut into 3 pieces and each piece had its own characteristics as far as meat and fat content as well as thickness (anywhere from 3/4" thick to 1.5" thick) So I got some varied results as far as doneness. I think that I would avoid mesquite in the future as well. Too heavy handed with the smoke flavor.

It was fun to try something new and I will keep trying to find a good deal as well as better cut of rib.

Thanks,
Troy
 
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