Pre-Sliced Beef Back Ribs?


 
R

Rory Braunstein

TVWBB Member
I picked up 4.3 pounds of pre-sliced beef back ribs. They are well-marbled and moderately meaty.

photo1.jpg

photo2.jpg


I plan on smoking these low and slow on the WSM and I was wondering what to expect with this "un-racked rack".

Shorter cooking times? Anything I should do differently from a regular rack of ribs?

Also, I have never smoked beef ribs before. Any major differences from spares in terms of timing or technique?

I have apple, cherry, hickory and mesquite on hand. Any thoughts on which would best here? What about rub?

Thanks in advance!
 
Odd that they would pre-slice them. But they look pretty meaty. I would expect them to cook faster that way.

I did some recently and chose to do them on a kettle since I was shooting for a slightly higher temperature (About 275° F.) I seasoned with salt and pepper only (Per Steven Raichlen's Gaucho Beef Ribs ) and I'm real happy with the results. You can see more on my blog.
 
Rory, I'd marinate them in Stubb's Beef Marinade.
Overnight.
I'd use Hickory.
I'd smoke/cook about 250 - 275ºF.
Baste if you like during the first hour with the reserved marinade.
I would imagine them done about 3.5 to 4 hours at that temp. Perhaps shorter. Depends on the amount of meat on those bones.
Beef ribs are AWESOME!
Good Luck! Lettuce know how they were!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Rory, I'd marinate them in Stubb's Beef Marinade.
Overnight.
I'd use Hickory.
I'd smoke/cook about 250 - 275ºF.
Baste if you like during the first hour with the reserved marinade.
I would imagine them done about 3.5 to 4 hours at that temp. Perhaps shorter. Depends on the amount of meat on those bones.
Beef ribs are AWESOME!
Good Luck! Lettuce know how they were! </div></BLOCKQUOTE>

Jim,

I pretty much followed your advice to the letter. I marinated in Stubb's for about 5 hours and rubbed half with Yum Yum Rub (found on this site) and the other with just S&P.

Went about 5 hours at 260.

I was very happy. Pics coming to the gallery soon.

Thanks!

-Rory
 
I took my first stab at those back in July and they turned out great. I only put some rub on them and left them on the top rack of my WSM. I did mist them with apple juice during the cook as I did the ribs and chicken I was also cooking. They turned out great. Big bark and the meat was tender as hell.

I usually hit the local Randall's (Safeway) right after they have Rib-eyes on sale. They usually pack them on a tray for $1.69/lb. I've gotten them out of the clearance section for half that price too. I have a couple packs in the freezer now waiting for my next smoking.
 
You must log in or register to reply here.

 

Back
Top