Beef Ribs


 
M

Matt in MD

TVWBB Fan
Hi all - I am going to smoke some beef ribs tomorrow for the first time. As usual, a couple beginner questions:
1.) I read to get short ribs from the plate not the chuck. I believe that's what these are...?
2.) Any recommendations on time and temp? This recipe calls for smoking them at 285 for about 8 hours, until they are 203 between the bones.
3.)Not sure about the rub I will use. Probably something from Steven Raichlen's rub sauce and marinade book. Any other suggestions? Thanks!
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I like the plate ribs, which is what it looks like you got. I cook mine at 250 or so for around 6 hours and you can stick a toothpick in them like butter. I do not cook to temp, just probe tender...love those things...I just use salt and pepper and come pecon for smoke..
 
If I have read this before I would have told you to cook at 285F.
The hard fat intra and superior melts muche better at 285F. Obviously You should have cut cooking time.
SPOG for me.
Or a double layer:
1) holy cow
2) SPOG
 
Thanks! They are looking good...I've been at about 255 but will increase a bit. I decided to just go with kosher salt and cracked pepper. I've got a maverick in and will check them for tenderness when they're in the upper 190's.
 
Everything came out great, thanks for the advice! Next time I'll use a bit less salt and pepper. They were probe tender at about 205. Also made some grilled twice baked potatoes and grilled asparagus.
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Matt those turned out great. They are on my to do list also, thanks for the inspiration.
 
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