Beef ribs


 
S

Sean C

TVWBB Member
Just brought 2.4kg of beef ribs (whole window) and going to cook in the wsm as my second cook! I have read all your info and tips! but a few questions!
I am planing a 12hour cook but will not be home to watch it! do i have to Foil?
Q2.) looking at doing a lamb roast or a pork roast on the bottom rack as well! (same time) what would suit the 12 hour cook!
Q3.) I read that a rub off pepper and salt is good for these ribs! but it sounds very boring as in taste wise! is it good or sugest any other rub?
Q4.) is there a book on the wsm? so I don't have to bother you guys, with questions you most proberly have seen a million times b4!
cheers.
I cant belive I have had the WSM for a week now & it has rained every day! (never rains this much) I am temptered to cook in the carport but not sure with the amount off smoke (staining the roof) roof height is 2.4m! I can open the rear roller door to let air in!
 
I recommend the book Weber Smoke. There are many others as well both from Weber and others.

Beef back ribs won't take 12 hours. You do not have to wrap them in foil but they'll take about 5 to 6 hours low and slow.

The rub can be to tastes. You might try different rubs on different racks.
 
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As bear points out , There is nothing boring about S&P on beef ribs. The beef flavor will shine thru and you will be a believer! If you must tweak the rub , a little garlic powder is a nice addition.

gary wiviott's book "low & slow" is also an excellent starting point for a new bbq student. Good luck with your cook.

Adelaide ? Is that in Australia?
 
Beef ribs have so much natural flavor, do not kill the natural flavor with rubs that in all honesty don't do much. Just a simple Kosher salt, fresh cracked black pepper, granulated garlic and cumin is all you need. Good luck!
 
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