<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JackW:
I have been working on beef ribs but have had very mixed sucess. I have been using the beef rib in a weber kettle recipe off the smoke ring home page. I have tried this 4 time on one occasion I cracked it and the ribs were fantasctic. The other 3 times the ribs were tough and fatty. I am cooking the ribs for about 6 hrs at about 225F to the instructions. Am I under cooking them? Do you find variation in quality of one set of ribs to another? Any help would be greatly appreciated </div></BLOCKQUOTE>
Jack are you foiling the ribs? The time and temps you are cooking them is right on target, so I don't think that's your problem. I cook beef ribs, the same as I do pork spare ribs. I use a 4-1-1 method, 4 hrs in the smoke, 1 hour foiled (I don't, but some folks add a liquid at the foiling point) and then put them back on the cooker for another hour unfoiled to firm up and sauce. This should produce consistent tender moist ribs everytime. Hope this helps!