At 12noon I’m starting the WSM for battle with some beef ribs, man are they big compared to the usual baby’s or spares I normally cook. Started prepping them last night, on one set the membrane pulled off fine, the other one was a pain but in the end I finally managed to get most if it off. Once both were clean and ready to go, I rubbed them down and placed them in the garage fridge for a good nights rest. I’m thinking a good 7+ hour smoke should do the trick any thoughts or suggestions? First time smoking these big boys so I’ll take pics along the way and try and post next week.
Big Bad Beef Ribs
- Thread starter Toby Keil
- Start date
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil:
I’m thinking a good 7+ hour smoke should do the trick any thoughts or suggestions? </div></BLOCKQUOTE>
I've had beef ribs finish in as little as 5 hrs so keep an eye on them.
Good luck with your cook.
I’m thinking a good 7+ hour smoke should do the trick any thoughts or suggestions? </div></BLOCKQUOTE>
I've had beef ribs finish in as little as 5 hrs so keep an eye on them.
Gary Michael
TVWBB Pro
Beef ribs are great. do 2.5-1-1 method(ballpark) always come out super tender. Its great if you get some real meaty ones and not a bunch of shiners. I get mine at a good market. I had wallys and they were a joke
Dale Perry
TVWBB Guru
Once everybody learns how to cook B Ribs the cost will go up just like brisket has.
we cook ours slow and long. 6-8 hours until fork tender. If the cooker temps get to high, I foil them so the outside doesnt get crunchy/burnt. You guys keep talking about them, and I will be headed to costco.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil:
At 12noon I’m starting the WSM for battle with some beef ribs, man are they big compared to the usual baby’s or spares I normally cook. Started prepping them last night, on one set the membrane pulled off fine, the other one was a pain but in the end I finally managed to get most if it off. Once both were clean and ready to go, I rubbed them down and placed them in the garage fridge for a good nights rest. I’m thinking a good 7+ hour smoke should do the trick any thoughts or suggestions? First time smoking these big boys so I’ll take pics
along the way and try and post next week. </div></BLOCKQUOTE>
Greetings all and thanks for the support and comments. As I mentioned in my post I was going to be smoking beef ribs and yes R Benash they were dinosaur ribs. Here’s how it went down. At 12 noon I pulled the ribs out of the fridge while I prepped the WSM and got the first chimney of coals going. Once the first batch of coals were ready, I dumped them into the WSM and then added another full chimney of unlit coals on top. Once all the coals were lit, I placed two chunks of cherry wood and one hunk of hickory on top and assembled the WSM. I haven’t set up my Brinkman pans using the piedmont method yet so I went with the WSM water pan foiled and a clay saucer foiled. Once assembled ,the temp shot up to 300+ but then began to drop and hovered right in the 225 – 250 range, I only had to open the vents just a hair. Now it was time to add the ribs and this is where it gets fun. I placed the ribs in the rib rack then ventured out to the WSM and placed the ribs on the top grate and closed the lid, oops, tried to close the lid, they were to tall. I took the ribs back off and went inside and cut them, then back in the rack they went and out to the WSM for round two. Oops, they were still to tall. Off they came once again, turned them on their side then back out to the WSM, on my way out for round three I dropped one on the ground, 10 second rule applied and I figured I could give that one to the kids anyway. Once all of the ribs were safely on the smoker at 1pm, I closed the lid and went about the yard work I had been avoiding. At the three hour mark I lifted the lid and sprayed them with apple juice and apple cider vinegar, the lid went back on and they smoked until 6:30. When I took them off they were a tad crispy on the outside but tender on the inside, some of the thinner parts were a little over cooked but still tasted great. We had some BBQ sauce on the side but they really didn’t need any. In hindsight, I should have pulled them off (as Bryan S. suggested) at 5:30 and they would have been perfect but they were still very good just the same. I will definitely cook beef ribs again and to those who are thinking about it, go for it. Here is a link to some of the pictures, they are out of order and some need to be rotated but this is my first time using photobucket and I haven’t figured that out yet. Let me know if you have any issues viewing. http://s244.photobucket.com/albums/gg32/TOtobe_wsm/Beef...?action=tageditalbum
At 12noon I’m starting the WSM for battle with some beef ribs, man are they big compared to the usual baby’s or spares I normally cook. Started prepping them last night, on one set the membrane pulled off fine, the other one was a pain but in the end I finally managed to get most if it off. Once both were clean and ready to go, I rubbed them down and placed them in the garage fridge for a good nights rest. I’m thinking a good 7+ hour smoke should do the trick any thoughts or suggestions? First time smoking these big boys so I’ll take pics
along the way and try and post next week. </div></BLOCKQUOTE>
Greetings all and thanks for the support and comments. As I mentioned in my post I was going to be smoking beef ribs and yes R Benash they were dinosaur ribs. Here’s how it went down. At 12 noon I pulled the ribs out of the fridge while I prepped the WSM and got the first chimney of coals going. Once the first batch of coals were ready, I dumped them into the WSM and then added another full chimney of unlit coals on top. Once all the coals were lit, I placed two chunks of cherry wood and one hunk of hickory on top and assembled the WSM. I haven’t set up my Brinkman pans using the piedmont method yet so I went with the WSM water pan foiled and a clay saucer foiled. Once assembled ,the temp shot up to 300+ but then began to drop and hovered right in the 225 – 250 range, I only had to open the vents just a hair. Now it was time to add the ribs and this is where it gets fun. I placed the ribs in the rib rack then ventured out to the WSM and placed the ribs on the top grate and closed the lid, oops, tried to close the lid, they were to tall. I took the ribs back off and went inside and cut them, then back in the rack they went and out to the WSM for round two. Oops, they were still to tall. Off they came once again, turned them on their side then back out to the WSM, on my way out for round three I dropped one on the ground, 10 second rule applied and I figured I could give that one to the kids anyway. Once all of the ribs were safely on the smoker at 1pm, I closed the lid and went about the yard work I had been avoiding. At the three hour mark I lifted the lid and sprayed them with apple juice and apple cider vinegar, the lid went back on and they smoked until 6:30. When I took them off they were a tad crispy on the outside but tender on the inside, some of the thinner parts were a little over cooked but still tasted great. We had some BBQ sauce on the side but they really didn’t need any. In hindsight, I should have pulled them off (as Bryan S. suggested) at 5:30 and they would have been perfect but they were still very good just the same. I will definitely cook beef ribs again and to those who are thinking about it, go for it. Here is a link to some of the pictures, they are out of order and some need to be rotated but this is my first time using photobucket and I haven’t figured that out yet. Let me know if you have any issues viewing. http://s244.photobucket.com/albums/gg32/TOtobe_wsm/Beef...?action=tageditalbum
Ed Cardoza
TVWBB Pro
they don't show up...
K Kruger
TVWBB 1-Star Olympian
Corrected link: Toby's pics
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Corrected link: Toby's pics </div></BLOCKQUOTE>
Thanks Kevin...what did you do are better, what didn't I do?
Corrected link: Toby's pics </div></BLOCKQUOTE>
Thanks Kevin...what did you do are better, what didn't I do?
Gary Michael
TVWBB Pro
Did you foil the ribs any? I find if I foil beef ribs for 1 hour or so halfway through the cook, help em be a little more moist at the end. Or when they are done wrap em for 1 hour or so...makes a big difference.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Michael:
Did you foil the ribs any? I find if I foil beef ribs for 1 hour or so halfway through the cook, help em be a little more moist at the end. Or when they are done wrap em for 1 hour or so...makes a big difference. </div></BLOCKQUOTE>
I didn’t foil but next time I smoke beef ribs I’ll give it a try.
Did you foil the ribs any? I find if I foil beef ribs for 1 hour or so halfway through the cook, help em be a little more moist at the end. Or when they are done wrap em for 1 hour or so...makes a big difference. </div></BLOCKQUOTE>
I didn’t foil but next time I smoke beef ribs I’ll give it a try.
Dale Perry
TVWBB Guru
Glad you had success. We cook ours at 210-220 tops, so it wont get burnt, but thats just us. I cooked some for a buddy who has a traeger pellet cooker. He turned it on high without me knowing, and they got crispy. I told him that they would have been better if they had cooked longer, and he said if they were cooked any longer, they would have been burnt. lol its a learning curve my friend.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry:
Glad you had success. We cook ours at 210-220 tops, so it wont get burnt, but thats just us. I cooked some for a buddy who has a traeger pellet cooker. He turned it on high without me knowing, and they got crispy. I told him that they would have been better if they had cooked longer, and he said if they were cooked any longer, they would have been burnt. lol its a learning curve my friend. </div></BLOCKQUOTE>
Yea I think next time I do beef ribs I’ll go with a much lower temp, use less coals and try foiling as well.
Glad you had success. We cook ours at 210-220 tops, so it wont get burnt, but thats just us. I cooked some for a buddy who has a traeger pellet cooker. He turned it on high without me knowing, and they got crispy. I told him that they would have been better if they had cooked longer, and he said if they were cooked any longer, they would have been burnt. lol its a learning curve my friend. </div></BLOCKQUOTE>
Yea I think next time I do beef ribs I’ll go with a much lower temp, use less coals and try foiling as well.