Did a Beef Rib Smoke MMM MMM Good!


 
Len Dennis

Len Dennis

TVWBB Diamond Member
First time for doing beef ribs. I tended to shy away from them as I always felt too much bone/too little meat. These were advertised as "meaty" but still packaged in cryo so I couldn't see the other side.

I took a flyer and am glad I did.

Started with:

11lb "meaty" beef side ribs (I had to cut about 1 rib off each end so it would fit on the 18" WSM (Last pic shows the amputation)
001.jpg


and I used a Bobby Flay Rib Rub I found while looking for something suitable.

The only issue I had was that I wasn't sure how much rub I'd need. Turns out the recipe did exactly enough
for 5 lb so only one side of these ribs got dusted. I'll treat it as an experiment.

I weighed the ribs (untrimmed) and they came to 4.906 kg (10.8lb)
Trimmed off the membrane and extra fat (only on the membrane side and then only at the "wide" end--4.649kg (10.23 lb)--not bad.
002.jpg


Spread some mustard on (I then smeared it evenly over the whole side):
003.jpg


And all the rub
004.jpg

but ONLY on the "meat" side (none on the membrane-removed side)

On the smoker they go
006.jpg


10:15a.m. temp at 200F ribs on
10.20a.m. 220F
10.30a.m. 230F (3 bottom vents are still 100% open)
10.45a.m. 244F (2 bottom vents moved to 1/3 each, one is at 50%)
007.jpg

NOTE THE TEMPS: dome reads about 248 and 732 reads 243
11.45a.m. 253F
12.30 pm 243F
1. 00 pm 246F
008.jpg

Almost the same dome + 732-->it can be done ;)

2.15 pm 246F (this thing is rock solid)
2.30 pm 246F check the meat time: about 95% done (toothpick)

2.45 pm OUT THEY COME
009.jpg


The finished product
010.jpg


The pre-cooked fully trimmed weight was 10.23 lb
The fully cooked and ready to eat wt was 7.25 lb

for a cooking loss of 3 lb.

Cook time for 11 lb was 4 1/2 hr (set time in the warming bin will be about 1 1/2hr due to early cook completion time)

I just had to try this out (keep in mind it's only 3 pm)--they're in a roasting pan wrapped in a blanket and the whole shebang fits inside my microwave.

No sauce (I tried that way with ribs and I love sauce). They were fantastic. Tender, juicy, meaty, not fall off the bone but the bone is clean when picked.

Oh, the "no rub" on the back-side (where the membrane comes off)>>you'd never know there wasn't any rub on it.

100% perfect cook.

Thanks for reading!!
 
Last edited:
AWESOME Lookin' beef ribs Len!
Yeah, sauce don't belong on the beef... maybe a little HOT SAUCE for dippin'...

Great Cookin' Len!!
 
Those are some great looking beef ribs. I will try not using rub on the membrane side next time as well. i have never done good beef ribs before but after seeing yours I am gonna have to give em a shot.

If you will excuse me I am gonna look at your ribs again and
drooling.gif
 
Yeah...I usually find beef ribs to be all show...they LOOK like they should be great but you end up with a mouth full of stringy fat...YOUR ribs look A+. Nice work!
 
Those beef ribs look really good, Len! I almost bought some today, but they were awfully scrawny. Hopefully, I can find some thick ribs like yours someday. I really want to give them a try.
 
Fantastic. I prefer beef to pork ribs but it's hard to find them meaty enough to bother with them. Awesome cook!
 
Brian mentioned about them being "stringy". These were not. The only issue I noticed was in places where it was difficult to remove the membrane (and some remained). The most difficult area to remove it from was near the wide end. Tended to stay stuck and/or ripped when I pulled. This is the diaphram area (but there is no "flap" like on pork backs) so keep that in mind.

One thing I remembered after reading tips and methods was that there is ONE membrane that is removed (like in pork) and one membrane-like layer under that that looks like membrane.

IT'S NOT ! It's what holds the meat to the ribs. You may be tempted to remove it (I wasn't) but don't.

Everything is quite "eatable" and what looks like a fat layer (pic #10-2nd post) has really been rendered down and contributes to the overall flavour and juiciness. It has no mouth-feel (like a chunk of fat usually has).
 
You must log in or register to reply here.

 

Back
Top