Beef ribs

[Tim Campbell]

Wildfork Farms' beef ribs. Never done this cut before, but the whole cook is basically identical to cooking St. Louis Spares. Different prep, different seasonings, but the entire cook is really similar. I've only ever done beef plate ribs and short ribs.

Salted them for an hour, then applied Meathead's Big Bad Beef Rub. Fired up the WSM and hit 250°. Added the ribs and let the temp ride at about 225-245 for the duration. Total cook time was about 6.5 hrs.

I spritzed them every half hour with a blend of low-sodium beef broth, w-shire, Braggs, onion powder, garlic powder, and acv

Kept them warm for an hour after pulling them. They got devoured. Would make these again in a heartbeat. Served with some homemade refried beans.

A couple hours in.


About 4hrs in.



Six hour mark.



Held the temps expertly.


Pulled when internal temp hit 198-204° throughout the rack, about 6.5 hrs in.


If you're a fan, this live album is incredible. His guitar work on "Why Does Love Got to be So Sad" is phenomenal.


Sliced, served. Later than usual; worth the wait.

 

[DuaneMac]

They look great Tim! All the beef back ribs I’ve ever bought from supermarkets have had very little meat on them. I recently picked up a rack from WFF, they are definitely better. I left these on a bit too long but they were still good, I’ll definitely buy them again.

 

[Tim Campbell]

Duane, that looks killer!

 

[Darryl - swazies]

Looks like you stole pictures off of my Ipad Tim........it's the kind of food that comes outta my place.
Tasty looking beef.......I always question shorter cook times on the ribs but turns out your look awesome.
I can eat this over brisket any day....especially nice and salty.....awesome.

 

[Tim Campbell]

Looks like you stole pictures off of my Ipad Tim........it's the kind of food that comes outta my place.
Tasty looking beef.......I always question shorter cook times on the ribs but turns out your look awesome.
I can eat this over brisket any day....especially nice and salty.....awesome.

Thanks man.

 

[JeffG]

I'v never had any luck with beef ribs, but both WF offerings above give me hope..

Great job guys.

 

[Kemper Morris]

Never cooked Beef Back Ribs
Always thought I wouldn’t like em
May give em a try
Yours look great

 

[Josh Dekubber]

Another fantastic looking meal Tim!!

 

[Tim Campbell]

Never cooked Beef Back Ribs
Always thought I wouldn’t like em
May give em a try
Yours look great

Thanks! I prefer pork ribs tbh.

 

[ChuckO]

That’s an awesome cook and amazing music

 

[Bob Bailey]

Wildfork Farms' beef ribs. Never done this cut before, but the whole cook is basically identical to cooking St. Louis Spares. Different prep, different seasonings, but the entire cook is really similar. I've only ever done beef plate ribs and short ribs.

Salted them for an hour, then applied Meathead's Big Bad Beef Rub. Fired up the WSM and hit 250°. Added the ribs and let the temp ride at about 225-245 for the duration. Total cook time was about 6.5 hrs.

I spritzed them every half hour with a blend of low-sodium beef broth, w-shire, Braggs, onion powder, garlic powder, and acv

Kept them warm for an hour after pulling them. They got devoured. Would make these again in a heartbeat. Served with some homemade refried beans.

A couple hours in.
View attachment 120368

About 4hrs in.
View attachment 120375


Six hour mark.
View attachment 120377


Held the temps expertly.
View attachment 120371

Pulled when internal temp hit 198-204° throughout the rack, about 6.5 hrs in.
View attachment 120373

If you're a fan, this live album is incredible. His guitar work on "Why Does Love Got to be So Sad" is phenomenal.
View attachment 120380

Sliced, served. Later than usual; worth the wait.
View attachment 120389

Nive looking ribs Tim!

 

[Timothy F. Lewis]

Well Tim, you’ve done it again! That looks fabulous!

 

[AndyK]

That looks absolutely amazing Tim.
I have always avoided that cut because they never looked as good as yours.
I am going to take a better look at them next time I see them.