Sunday Beef Back Ribs

[Gary H. NJ]

Firstly, thanks to all for suggestions for the beef ribs (Clark, Chris, J Biesinger, Jim and Keith). I picked up a 3-pack at RD (total 12.93 lb).
Those things are huge! Keep in mind, I have the 22.5 WSM…
Marinated one rack with Stubb’s Beef Marinade and two with salt, pepper, and some basic Magic Dust rub. I decided on a high heat smoke per Steven Raichlen’s Salt and Pepper Beef Ribs.
High heart seemed the way to go for the richness of these ribs.
Kept the grate temp around 300 F; smoked with cherry and hickory. Used RO lump. Temps fluctuated a bit, but expected that with lump at high heat.
Checked the ribs at the 2 hr 45 min mark. Fall-off the bone ready. Ok, a little overdone, but tender on the inside, crunchy on the outside, and rich. I recommend using a drip pan (I did) to catch the grease, especially with 12 lb on the smoker.
Dinner included some grilled pineapple and red onion.

 

[Jim Lampe]

Gary, those look GREAT! I'm comin' over! I don't need a plate or ware, just save me a hucka that beef!

VeryCoolCook!

 

[JimK]

Gorgeous marbling on those ribbies. Great looking stuff.

 

[Bob Correll]

Super looking ribs, and etc. Gary!
Great photos too!

 

[Clark Deutscher]

Looks great, glad it turned out. Love the onion and the pineapple too!

Clark

 

[Chris E]

Looks awesome.
What Rub ingredients to you like with beef ribs?

 

[j biesinger]

Nice work Gary!

Those green ribs look pretty nice. It seems like the packer carved out some meat between the bones. Its a shame somebody doesn't pack beef ribs for making beef ribs, they always seem like a scrappy afterthought.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What Rub ingredients to you like with beef ribs? </div></BLOCKQUOTE>
Thanks all. Chris, I use a variation of Mike Mill's PeaceLove&BBQ Magic Dust. It's good on everything, chicken, pork, beef. I pump up the black pepper for brisket. Kosher salt the meat first, let rest for 10 minutes, then add rub.
½ cup paprika
¼ cup raw sugar
2 Tbsp mustard powder
¼ cup chili powder (ancho/guajillo mix)
¼ cup ground cumin
2 Tbsp ground black pepper
1 tsp white pepper
2 Tbsp granulated garlic
1 Tbsp cayenne
<span class="ev_code_GREEN">However, for these ribs, I think I preferred the Jim Lampe method: simply marinate overnight with Stubbs' Beef Marinade. </span>

 

[Another Bob B]

Hey Gary - Nice job on the whole meal. The ribs looked great but as Jeff Bie. pointed out the butchers go crazy nipping off prime meat on beef ribs and thats why I look around and find a butcher shop or a slaughterhouse and have them cut to order. Nice job. You convinced me to head out to the old corral. Bob

 

[Gary H. NJ]

Not to worry; there was still plenty of meat on those bones!

 

[r benash]

Nice Job Gary! I signed up for an RD card, still haven't gone in to use it yet. I'll have to stop by and pick up some ribs. Running down to VA again tonight, maybe I'll call Treuths and pick up some ribs from them on the way back.

 

[Keith Wilson]

Nice job Gary.

Going to do mine tonight (High heat).

 

[Jerry P.]

Doing mine tomorrow. 225 degrees for 5-7 hrs after an overnight bath in Stubbs beef marinade.

 

[Eddy Cloud]

Nice job Gary. I can't wait to try some beef ribs. Looks like the higher heat is the way to go.

 

[Ralph G]

Nice job. I've never smoked beef ribs before looks like they will be up next time I fire up the WSM!

 

[Keith Wilson]

OK Guys. Did mine last night. 3 slabs come in a package. I did two on the grill and did one on the WSM. 300 for 2.25 hrs. WAAAAAAAAYYYYYYY over done. The ones on the grill came out fantastic. I have some pics of those I'll post.