noharleyyet
Well-known member
Group W bench…
Beef ribs
- Thread starter mtmuley
- Start date
Potsie
Well-known member
I salt/pepper pretty heavy then throw it on the smoker at about 210 - 215, leave it alone until internal is 125-ish, then I pull it and let it rest. Put some bacon fat in a cast iron, hot enough to just start smoking, and sear all sides.
Slice it thin, medium rare, still good and bloody. Perfect with fried spuds and a crusty sourdough.
How do you do that? I think there might another 2 or 3 roasts left, and all the burger is gone.
Potsie
Well-known member
What the hell is a hamburger gem???
Nick87
Well-known member
I hoard it. Didn't want to burn through it so I'm trying to make it last. Although I've got a tag again, so....
Carnage2011
Well-known member
If someone actually finds a good way to cook beef ribs I’ll be interested. I’ve tried a bunch of times and I always need the jaw strength of a grizzly to eat them. Eventually I get sick of chewing on each bite for 20 minutes and end up eating everything else on my plate and feeding the dog the ribs. The only tender way I’ve found is the crockpot and they taste pretty average with that method.
Potsie
Well-known member
Nick87
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You own a smoker?
Carnage2011
Well-known member
Yes…I swear I’ve had a great luck with about everything. Beef ribs are my nemesis!
i basically just do mine how i do pork ribs. 2-3 hours of smoke, an hour and a half of wrap, and then 30-40 minutes unwrapped again with a mixture of bbq sauce and the drippings glazed on. i glaze them with the wrap drippings once cut too.
i've really enjoyed how they turn out. big hit with the wife and the toddler will crush a couple as well. i think we might like em more than pork ribs.
i've really enjoyed how they turn out. big hit with the wife and the toddler will crush a couple as well. i think we might like em more than pork ribs.
Season, sear, crockpot
Mine are going on the grill. I ain't skeered. mtmuley
shannerdrake
Well-known member
Not sure if I’m too late, but I’ve found that I really need to wrap beef ribs for the tenderness I like.
My “method” is season how you want, smoke at 225-250 until you get bark you are happy with (usually 170IT), wrap with foil and add maybe a 1/4c of broth or beer, take them to 203IT or until probe tender. You can also unwrap them and give them another 30min on the smoker to tighten the bark back up.
In normally like butcher paper but feel like beef ribs do better with the foil. They have quite a bit more connective tissue than even a brisket so the wet heat helps.
Post pics!
You also handle rum recoil
That could turn out to be easier than smoking beef ribs. mtmuley
I do a good job, just don't want to that often, The smell of that smoke all frickin day is like having a bikini swimsuit model push mowing your lawn when your wife is sitting with you on the porch. How long is this anticipation gonna go on?
WildWill
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Potsie
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longbow51
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- Joined
- Feb 17, 2023
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We use salt, pepper, and Franklin's Brisket rub. Smoke at 250 until a skewer goes through like through peanut butter. Be sure to let them rest for a while.
