beef ribs

[copasspupil]

OK I picked up two beef rib racks to smoke so I need help. Who's done these before and want to lend a hand?

 

[Combat Chuck]

Salt, pepper, and smoke until they're tender. Hard to screw up. You can add sauce if you want, but if they have enough fat, they wouldn't need it.

 

[copasspupil]

I read that they need a long slow cook time.

Ever thought about placing a rub on them? I have a rub I use for meat and thought about trying it on them.

 

[Combat Chuck]

I've done rubs, and generally I like ones that don't add "flavor" so much as heat (chili powder, mustard powder, cayenne) and enjoyed them, but beef ribs easily lose their taste in the face of spices and sauces.

You can also marinade, but again, simple is beautiful - my favorite rib marinade was mostly red wine with about 1/4 C each worcestershire and molasses added. Dusted chili, salt, and pepper onto them before cooking.

You're very right about the low-n-slow, there's a ton of connective tissue between the ribs that needs to be coaxed into tenderness with time. Slow heat also pulls the flavors out of the bones more thoroughly than anything else as well.

 

[Atticus]

They're much better braised.

 

[inthewall]

I put a dry rub on them and smoke at 200, for 3 hours. I then baste them with BBQ sauce and put them back in for another hour with just heat, no smoke.

 

[Combat Chuck]

They're much better braised.

very true.

 

[splitshot]

Problem with most grocery ribs is they trim off all the good stuff.

 

[Combat Chuck]

Problem with most grocery ribs is they trim off all the good stuff.

That's why all the hardcores would have us cut their ribs for them off the grassfed rib primals instead of the ribs from the processing plant.
I'm pretty sure a buzzard would cry over the "ribs" we sold normally.

 

[copasspupil]

So what happened?

I smoked them for 4 hours, used a light rub on them. Mostly what Chuck recommended and cooked them for 1 1/2 hours on medium or ~ 300. I think I should have cooked them longer. They were a little tough due to the connective tissue but tasted good. The misses complained that it as too hot. She's gotten weak in her old age

 

[Combat Chuck]

NICE!
Thanks for sharing!

Beef ribs can be trickier than pork because the meat's a little more dense, but I've seldom met a rib I didn't like.

Been reading The Ultimate Barbeque thread, and there's lots of cool info there.