Beef Ribs (First try) anyone have advice or a good recipe?


 
Mike Gray

Mike Gray

TVWBB Super Fan
Going to try my hand at beef ribs this weekend. Only my 2nd WSM attempt and was looking for a good recipe and advice on length of time to cook, etc. Can anyone give me a hand?
 
Mike, I love beef ribs. Cooking time depends a lot on how much meat is on the ribs. I think that varies from almost none to lots. I have done dino ribs that took 4-5 hrs and have done almost no meat ribs that were done in an hr. I usually smoke them at lower heat. Rub with whatever you like to enhance the beef flavor but not overpower it. Salt and pepper, garlic and onion powder are nice to me. If you want to sauce at the end I would make a beef boulion as a base and add what you like. So many possibilities.

Let us know how they turn out. I am sure you will enjoy!

Mark
 
Well, my first issue will be finding them. I found a meat market that carries them in full 7 bone racks, but have to order them two days in advance. Everywhere else I looked I could only find pieces, and not very good ones at that. I'm thinking now I might order them and plan to cook them next weekend.
 
Mike, If you have a meat market or a butcher in a grocery that processes beef. You can ask for beef short ribs cut long. Usually they cut them into short sections but I have had them cut long. Dino ribs. Yum.

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Mark
 
I just found a meat market that carries them and plan to go pick some up. Didn't realize they would be so hard to find. One place has them frozen and the other is two day advance notice on an order.
 
Mike don't worry about the frozen ones they will still work out great. Get the ones with the most meat left on.Some places trim them right to the bone, it took me a couple years to find a butcher that left meat on them.
Use your regular rub without the sugar. I don't think sweet goes very well with beef.
Cook the same as you would spares and they should turn out great. I do them around 300f give or take for 3-5 hours depending on the ribs.
 
Found some at the grocery store, even though I just looked the day before. I think they just put them out and they have a lot meat on them. Anyway, plan to fire up the WSM on Thursday and give these a shot. I'll be sure to post some pics.

Good advice about the rub with no sugar. I was going to make a new batch since I have some with brown sugar. I might try one with less salt and no sugar.
 
I've done them like spares (3:2:1 method) with pretty good success. I found the ribs really tasty, but on the rich side. Hard to eat too many bones.
 
Mike good luck on the rib's! Beef rib's are very flavorful, some gd salt & pepper is really all that's needed. Beef spares are good but paying for to much bone. Hard to find meaty beef spare's. Imho go with short ribs ton's of meat on them and very tasty also. Flanken or crosscut ribs are also very tasty imho the tastiest of all beef rib's, have them cut thick.
Cook them rib's at about 275 temp and wait for the awesome result's will melt in your mouth with flavor.
 
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