Smoking beef ribs

[pbe gummi bear]

I plan to smoke some beef ribs this weekend. Any tips for a first timer? Thank you!

[Troy]

Don't use a sweet rub.

[1buckie]

S / P garlic, gran. or powder.......

Are they backs or short plate?

Same rub either way.....please don't 'hot & fast' these......go easy ....like 4~6 hours easy......

Some people like to pan them at 4 hours, up on a cookie rack, liquid in pan, covered for the last bit

These are backs I did just open, no wrap, about 5 hours @ 250:



On right:


These are shorts, 4+ hours, then foil w/ a little broth, another 1+ hr.







Brisket on a stick.......

These had the addition of UN-sweetened cocoa powder to the rub......really nice addition....
Messy, but a grate flavor......




Use probe tender toothpick test for done..............

[MartyG]

Anyone else been wondering what 1Buckie is smoking these days? 

[Jocool]

I love beef ribs. I make mynown S&P rub for them. Dead easy!

2 tbs whole peppercorn
2 tbs pink rock salt
6 cardoman pods.

In a cast iron pan put the peppercorns, salt and the contents of the pods. Toast them till they get smokey while moving them around constantly. This brings out the oils in the peppercorns and cardoman seeds. Place the lot in a pestle and grind them till you're happy. I like to have them as a medium/fine grind.

I buy a whole side of ribs and get the butcher to cut it across the ribs to give me two sectionsvof ribs that are easier to handle. Make sure you remove the membrane on the ribs before prepping. Some say it's ok to leave them on pork ribs, but I think it is much thicker on beef. A slight smear of oil on the ribs and then coat with the rub you made. How liberal is up to you. Let them sit for about an hour if they have come out of the fridge.

Use the snake to give you a low and slow, and whack a waterpan below the ribs...or beans if you're into that. Let them cook at about 220 for 7 hours. I like using plum or apple for smoke for two reasons.  First, I have lots of it. And more importantly, especially if your woman is like mine, it will impart a sweeter, more subtle smokiness than the regular smoking woods. Women appretiate that a lot more. Very simple, and fuss free.

You can try saucing them like pork ribs, but I honestly believe they taste better my way. And every time I have cooked them, people just loose their shit.

[1buckie]

Yeah, Jo's got it......simple, slow & no sauce !!!!

[Cuda Dan]

What time should the bay area team come over for the beef ribs? haha Good luck on cooking them.

[pbe gummi bear]

I got these racks on sale for 1.99/LB a few weeks ago. Thanks for the tips, guys. @1buckie they are beef back ribs. Those short plate ribs look awesome!

[1buckie]

IF.....I say if you were to do short plate, then you have to get a big piece of charcoal............

[pbe gummi bear]

@1buckie how do I know when these are done?

[MrHoss]

That looks flippin' amazing Buckie....I aspire to being able to pull that off.  I have done beef ribs 3 times and messed them up 3 times.  Just the thought of cooking beef ribs makes me irate.  When I get around to taking another kick at the can I just may drop you a PM cause I really do not want to make it 4 for 4.

[mrbill]

@1buckie how do I know when these are done?

when you have a line of people with empty plates in their hands cussing you for all they're worth.

[1buckie]

@1buckie how do I know when these are done?

Like brisket / pork butt.....probe tender........see up above ^^^^



"Use probe tender toothpick test for done.............."

Like JoCool says, go slow so they don't tighten up.....long, slow cook & it becomes pretty apparent from bone pullback & just the shrinkage that it's rendered enough.....check between bones w/ toothpick.........


Look at the difference between the first two pictures....that's the same ones (on right in done pic)

[pbe gummi bear]

Thanks, Buckie. I ended up going with the probe test. When done the bones picked clean but I may cook them longer or in foil for fotb goodness. It took about 5 hours. Here's a cross section:



I had the cooker running at ~250 dome temp. I'll have to mess around with temps next time to see if I can get them more tender @ 275F

[Johnpv]

Since I've been busy the last few weeks I'm late to this too.  The look good Gummi!  If I was on time I would add that for fotb goodness you definitely need to run them longer than a similar say rack of spare ribs.  Last time I did beef ribs I ran them 5 1/2 - 6 hours and they were good but not quite fotb.  I think next time I'm going to go at least 7 hours.