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Meatgistics - Walton's - Community

Suggestions For Smoking Beef Ribs

Scheduled Pinned Locked Moved Smoking & Grilling
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #1

    I bought some beef ribs and am looking for suggestions on cooking/smoking them. Would prefer a dry seasoning/rub vs. a slather/sauce.

    In particular, am looking for tips on getting them tender and preventing them from drying out too much.

    I will be smoking in an electric smoker with a pellet smoke generator.

    Thanks in advance

    Paul

    • How hard can it be?
    Bob StehlikB R 2 Replies Last reply
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  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #2

    you can use your favorite beef or bar b q dry seasoning and then wrap them in bacon and season again to keep them from drying out , I do chicken Brest the same way

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  • Bob StehlikB Offline
    Bob StehlikB Offline
    Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado
    replied to processhead on last edited by Bob Stehlik
    #3

    processhead I used Pa’s Black Bull Marinade on my last batch of beef ribs. Pa’s goes good on almost anything. I used a pan of water with some beef bouillon and a splash of red wine vinegar or balsamic vinegar to help keep them moist.

    Improvise, Adapt and Overcome! Semper Fi

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by Tex_77
    #4

    processhead did you get back ribs or plate ribs (whole short ribs)?

    Assuming you got the later, I would go with a salt, pepper, garlic rub and smoke at 225, until the reach an internal temp of 200 or so. If you have Pa’s you could inject as well, but not necessary. Also, I’d wrap them around 160.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Tex_77 on last edited by processhead
    #5

    Tex_77 said in Suggestions For Smoking Beef Ribs:

    processhead did you get back ribs or plate ribs (whole short ribs)?

    Assuming you got the later, I would go with a salt, pepper, garlic rub and smoke at 225, until the reach an internal temp of 200 or so. If you have Pa’s you could inject as well, but not necessary. Also, I’d wrap them around 160.

    Thanks Tex, These are plate ribs.
    I was looking for some input on wrapping. Seems like a good way to get some moist heat down deep to the bone and avoid rendering all the fat out.

    Paul

    • How hard can it be?
    Tex_77T 1 Reply Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to processhead on last edited by
    #6

    processhead 20190505_182752.jpg
    This is what you’re going for.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Tex_77 on last edited by
    #7

    Tex_77 said in Suggestions For Smoking Beef Ribs:

    processhead 20190505_182752.jpg
    This is what you’re going for.

    Just what I was imagining they should look like. The dog is never going to see those bones. 👍

    Paul

    • How hard can it be?
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  • R Offline
    R Offline
    rescuefoot Yearling
    replied to processhead on last edited by
    #8

    processhead Tuffy Stone has a great cookbook. It’s called Cool Smoke. Here is the link for it:

    Cool Smoke: The Art of Great Barbecue https://smile.[link removed]/dp/1250137845/ref=cm_sw_r_sms_api_glt_fabc_TKHX1WY9PQKF3TSEW931

    He has some great rub recipes for various types of meat. While my preference is the baby back ribs, I do use a dry rub on them. The cooking time will be different because of the thickness of the bones but the technique Tuffy uses is to place them in your smoker after it reaches the desired cooking temperature. Cook them for an hour. Then, spray them with Apple Juice. Continue cooking them for another 30 minutes, followed by spraying them with Apple Juice.

    For the pork baby back ribs, after the second hour, spray them with Apple Juice and then you wrap the ribs in aluminum foil and continue to slow cook them for another two hours.

    Tuffy’s recipe has you remove them from the aluminum foil and cover them with barbecue sauce at the end, while allowing the sauce to glaze them. My preference is to not add the barbecue sauce. I usually add an extra 30 minutes before wrapping mine in the aluminum foil. Mine come out tender enough that the bones are almost falling out of the meat!

    My preferred dry rub for my baby back ribs is Butcher’s BBQ Wild Cherry Rub. It adds a Cherry flavor to the meat that you can smell and taste. It’s not over powering, but definitely adds a pleasant flavor. It’s not too salty. My experience with the store bought seasonings and ribs is they add too much salt. This rub is full of flavor without being salty. That type of dry rub is difficult to find. I cook the ribs on a wood pellet smoker. They sure help with temperature control when cooking without having the luxury of a higher end smoker.

    Hopefully this will help you with your beef ribs!

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to rescuefoot on last edited by
    #9

    rescuefoot
    Thanks for the additional input. I agree with your comments about being careful with some rubs used on ribs when it comes to salt content.
    Ribs have a relatively small amount of meat and more bone compared to large cuts like a brisket, pork loin, or butt. A large cut can more easily absorb salt and flavorings where the meat on ribs will saturate quickly with any added flavoring.

    Paul

    • How hard can it be?
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  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #10

    Tex_77 pretty much described how I do it. For a rub, I’ll either use the salt/pepper/garlic powder (just a touch of the garlic powder), or I’ll use some version of Texas BBQ Rub (an excellent bunch of rubs done by a friend of mine - my favorite is Texas Wild).

    Texas BBQ Rub does not have too much salt. In fact, I usually add a little salt to it (typically by lightly salting the ribs before applying the rub). I also usually add some freshly ground black pepper, because I am a black pepper fiend.

    I don’t tend to glaze ribs at all, but I never would glaze beg

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #11

    My go to rub for beef brisket and other beef cuts is “Wild Willies Number Wonderful Rub” recipe.
    I got it out of the book Smoke and Spice which I thought was a decent guide for smoking and grilling. I don’t think it strays too far from a lot of commercial rub formulas. Its not bad for pork as well.

    I think I may go with your suggestion of simply salt, pepper and maybe just a little fresh garlic

    20210214_084813.jpg

    Paul

    • How hard can it be?
    Tex_77T Denny OD 2 Replies Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to processhead on last edited by
    #12

    processhead i wouldn’t go with fresh, use granulated.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Tex_77 on last edited by
    #13

    Tex_77 said in Suggestions For Smoking Beef Ribs:

    processhead i wouldn’t go with fresh, use granulated.

    Curious to know your thoughts on this suggestion, Tex?

    Paul

    • How hard can it be?
    Tex_77T 1 Reply Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to processhead on last edited by
    #14

    processhead fresh could get burned or turn rancid over a long cook, no risk of thst with granulated.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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  • T Offline
    T Offline
    toys4dlr Arizona Veteran Sous Vide
    wrote on last edited by
    #15

    The plate ribs can handle heat, much like a brisket can. There is a lot of internal collagen that needs to be rendered down. Go with your favorite brisket rub. I like to cook my brisket north of 275 degress, but I am using an offset or my drums. I am looking for color and bark, which will get there in about 3 or 4 hours and the meat would be around 155 degrees of so. I would then wrap and take them to probe tender which would be around 205 to 210 internal. Then give them an hour rest or so in my cambro or a dry cooler if you don’t have a cambro.

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  • Denny OD Offline
    Denny OD Offline
    Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
    replied to processhead on last edited by
    #16

    processhead
    Is your recipe using sugar, White cane or brown cane sugar?

    I would not use fresh garlic as well due to the inconsistency of the outcome.

    I’ve smoked beef ribs many a times. But to be honest I really don’t know or remember if they were plate or short ribs. Just they are Wonderful!

    Denny O's-Smokey Bones
    I'd rather be sit'in in a boat fish'in and thinking about God,
    Than sit'n in church and thinking about fish'in!

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #17

    No sugar. Just salt, black pepper, and garlic powder on this one.

    Paul

    • How hard can it be?
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