Need Ideas for Beef Ribs


 
John Sp

John Sp

TVWBB All-Star
​

Hello All,

I grabbed this bad boy on sale at the W/D yesterday. It weighs about 4.5 lbs and I have some short ribs in the freezer I plan to cook with them. I have never done beef ribs so I am looking for advice on rub, sauce, technique, temperature. etc. What is your favorite way to cook these? Please advise...

Regards,

John
 
On the main page here this month the beef rib recipe is posted or look under the beef section under cooking topics. Just don't pull them to early or your teeth will bounce off them. Over done is much better if in doubt.
 
4 and a half pounds, very nice John!
rip off the membrane just like you do with pork ribs...
kosher salt and pepper is all you'll need for a rub...
oak, hickory woods work well for smoke
smoke em low and slow just like pork
theyll take awhile...
temp about 250to 275 tops
you can foil after 2 hrs or so if you like
these may be greasier than you may think
place foil beneath to catch drippings...
when done, they should be fork tender
just like pork

good luck!
 
I have done beef ribs several times, mostly with my homemade beef rub which consists of several herbs and spices. A few months ago I did what my wife and I consider the best ones we have ever tasted. This time I only used Salt and Pepper. I don't remember how many hours but I smoked them in the WSM at about 250 degrees till tender. Sauced only after serving. I didn't wrap and only used Salt and Pepper. That's my suggestion.
 
Salt and pepper as mentioned above is the best way to do them. They do take a while as I recall about 5 hours at about 275 until they get really tender. That is only an estimate as they are ready when they're ready. Nice looking rack of bones though, I haven't found any that good in this area in years.
 
Good advice above and like they say don't under cook them or you'll have your jaw in a sling in the morning.
 
ditto was what everybody have said. The last time I did beef ribs, the cook went for about 6hrs, all vents open, I used oak wood for the smoke. They turned out great!!! Your will turn out great too!! Can't wait to see the final photos!!!
 
Steve Whiting said:
I have done beef ribs several times, mostly with my homemade beef rub which consists of several herbs and spices. A few months ago I did what my wife and I consider the best ones we have ever tasted. This time I only used Salt and Pepper. I don't remember how many hours but I smoked them in the WSM at about 250 degrees till tender. Sauced only after serving. I didn't wrap and only used Salt and Pepper. That's my suggestion.
Click to expand...

In your opinion wich kind of sauce does combine best with S&P beef ribs?
 
I've enjoyed using some Lowry's seasoned salt with some Montreal steak seasoning. It came out great, but I went overboard on the salt. I picked that up from some post here.

I think next time I'll probably just do fresh ground salt and pepper.
 
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