Beef Rib success | Cookshack

Former Member

I just wanted to send a thank you to all great folks on the forum. My wife came home from the market with a couple large (4.5lbs ea)racks of beef back ribs and asked if I could smoke them. Well, I can turn out some darn good baby backs and KC cut spares but I haven't had much experience with beef ribs.
After searching and scouring the forum for tips I was able to make some darn tasty "Prime Rib on a Stick" as one member called them. Sorry, I read so many posts I forget who it was!
To make a long story short, I used some Worchestershire sauce, Plowboys Bovine Bold rub and let them rest in the fridge overnight.
Into my SM040 at noon, meat side down @ 250 with 6oz total of apple and mesquite.
I flipped them over about 2 hours later and spritzed them good with a 70/30 mix of apple juice and Jack Daniels whiskey. I dropped the temp to 220 (my cooker runs about 8-10 degrees hotter than what is displayed). You gotta monitor the temp of your cooker!!
They were ready right at 5 pm. I FTC'd them just long enough to get cleaned up, mix a couple of cocktails and put a big salad together.
Thanks again to all thr great cooks who's ideas I borrowed and don't be afraid to give beef ribs a try. These were delicous.

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8/9/117:31 AM

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Former Member

Those look great!

Congrats.

8/9/119:19 AM

pagsMember

Nice job. They look very lean, which I like in beef ribs. They're usually too fat. Did you take an internal temp or toothpick to determine when to pull them?

8/9/119:30 AM

smokinmaineiacMember

Those are some nice looking, meaty ribs you have there! They look delicious!

8/9/119:58 AM

Former Member

Pags,
I used the toothpick method. Although they were meaty enough and I probably could have probed them I've just gotten used to using toothpicks on ribs. I checked 3 locations on each rack.

And thanks for the compliments, it means a lot.
I might just figure this BBQ'ing thing out yet!

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