Beef Ribs-your thoughts??


 
Dave S

Dave S

TVWBB Super Fan
I have some guests coming down from up north this weekend and asked for beef ribs, these are the only thing I have not smoked as of yet so I would like to hear of some of your experiences, so here are a couple of my questions

1. I like allot of Myron Mixon's recipes and noticed he does not put a very complex rub on his beef as to let the beef flavor itself be the star, yet in some of my other BBQ books they are heavy on the rub with lots of flavor, so my question is what is the consensus out there as to rubs on beef ribs.

2. spritz and foil?? Myron uses water when he foil pans his ribs, I cook allot with Minor's beef base, has anyone used a beef base for spritzing and foiling? is there a need for this as opposed to spares?

3. Glaze- I will glaze them lightly but again something mellow not the over power the beef, or something bold?

I will be using the 22wsm with hickory figuring 5 to 6 hr 195/205 temp?

Thanks in advance for taking time to respond

And yes guys I will do my best to take pics of the cook

Thanks again
Dave
 
I use a simple rub on mine. Salt/pepper and garlic and I do not apply it heavy. I spritz with Apple juice when I think of it :) but have never foiled. I smoke them about 7 hours low and slow. I use racks of short ribs.

Ribs.jpg
 
I spice them like a brisket and cook them like pork ribs.

I keep the rubs simple, sometimesjust salt and pepper. The most complex rub I make for beef is a coffee-based rub (coffee, garlic and onion powder, pepper, salt). I use the same temps as I do for pork spare ribs (250-ish) and I don't foil.
 
I do the 3-2-1 method smoked 225-245 with hickory or oak. Seasoned with salt and pepper,garlic and onion powders. When I wrap I use a splash of coke or Pepsi.
 
If your putting them in a pan in some water and foiling it's pretty much the same as braising them to me so might as well stick them in the oven. Course ground pepper, garlic flake, onion flake and some course kosher or sea salt for a rub. I stay away from anything sweet with beef. L&S till they are done, no foil.
 
Dave a simple rub of kosher or sea salt, fresh cracked pepper, granulated garlic, cummin and onion powder is all that is needed, let the natural beef flavor be the star of the show. Allow 5-7 hrs at 250-275 cook temp. Beef ribs pull back a lot more than pork ribs so don't be alarmed at how much pull back you get. Good luck!
 
Thanks guys for the input. I will go light on the rub as suggested and do a spritz of beef broth no foil (I think) lite glaze. looking for the beef to be the star.
I will post pic's later this weekend

Happy Thanksgiving to all

Dave
 
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