Beef Back Ribs

Hard to advise without more info.

Which smoker are you using? Have you verified the temp with a digital thermometer?

The ribs...rack(s)? single? think meat layer? thin?

6-7 hrs seems WAY too long. heck, you could cook a 10 lb prime rib in half that time.

I'd suggest you verify your internal temp. Start with 240 as a baseline. You can always adjust up or down later. Check them at the 2 hour mark with a toothpick as you would pork ribs. EZ in & out = done.

Keep notes and you'll get back on track.

If you had a sugar based sauce on the whole time, that could also be the problem. Sauce the ribs for the last 20-30 minutes or so.

Last time I did beef back ribs they took a little under 6 hours. On one rack I used Montreal Steak seasoning, on the other I used a rub that had sugar in it and those were very dark in color, but moist and juicy on the inside.

MAJOR issue, I say it time and again, applies to all ribs.

How much does the rack weigh? And in general how much meat/thickness is there?

Someone may be cooking a heavier rack than you or your just don't have the same amount of meat.

Agree with the advise of don't look, but.... you have to look while you're trying something you've never done.

And the longer times are typically not for back ribs, but the sort rib/chuck/dinosaur bone style.

Not all beef ribs are the same.

If they are true back ribs, then they don't have a lot of meat and they will be done sooner.

Well first of all I would really like to say I appreciate the responses I got so quickly. I had three racks of 7 ribs totaling 15 pounds. I cut them into 2/2/3. I only put a dry rub on so sugar burning is not an issue. I was just surprised how quickly they were done. They were back ribs I bought at Restraunt Depot and yea--guess there was not a lot of meat. Such a shame---my dog even turned his nose up at them.

As for not looking..figured at the half way point I would look. Lesson learned...as SmokinOkie said....you have to look if you have never done before.

I am guessing that 2-2 1/2 bra was what they needed--will try again

Again -- thanks for the replies

Our discussions are often about the problem even finding beef ribs worth cooking.
A few suppliers may offer these on orders that have restaurants that serve them.
Many of those in the store case,outside the SW,may be for browning off to make beef stock.

So each rack about 5 lbs.

The problem with Beef is you can't just do (in fact none of my ribs) can you do a set X-X-X method. I just think that leads to too many issues because the foiling time is never consistent.

Try this.

Smoke it for color, get a good color on it, then foil it with some beef broth. Those ribs need to foil to braise it for tenderness. Then let it cook until its done. IF you have to put them back on for sauce, just let them cool because they are finished. If you put them back on too long they will dry out. Put them on a grill or in a hot smoker for 10 min or so to set the sauce.

My beef ribs I don't sauce.

Thanks...I like that idea of braising in beef stock--will get some more ribs for this weekend.

I did a 4lb rack of Beef Back ribs today. All I put on them was salt,pepper,and a little crushed Rosemary on them.Put them into the smoker at 225 degrees for 3 hours,pulled them out and wrapped them tight in foil with half a cup of beef broth,back in for another hour,then pulled the foil off and back in for 30 to 45 more minutes.Tender and really juicy, and they still had some "pull" to them,instead of falling off the bone. I believe you have to follow Okie's advice and wrap them so they can braise. I've done them before without the wrap and they were never this tender. No sauce either,I'm like Myron. I wanna taste the BEEF!