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9 replies

Beef Ribs

FM Former Member
Well yesterday when my wife and I went to Costco to buy spareribs @1.38# which am smoking today made the mistake of looking at the beef section and lo and behold there they were beckoning to me and althought no one else heard them I certainly did , the best looking rack of beef ribs I have ever seen short of the ones we get from Smoking Petes in Ballard north of Seattle. This rack was huge and full of meat which I been looking for some time without success till now.My wife who works for a chain of restaurants in Seattle tried one time and her purveyors would not sell less than than 60# cs. and unless we were feeding everyone here in this forum would have been to much. This rack is a little over 17# and had to cash out my 401k to buy it Eeker, so will do that one tomorrow and was hoping for all your prayers cause if I ruin this piece of meat my wife will serve me with divorce papers instead of a side of coleslaw with the ribs Winkso let the force be with me. Good smoke. P.S. Will post results (divorce or coleslaw) in a few days.
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FM Former Member
Well here we go
Rack was 17.3# and had to cut in half
to fit in upper shelve, also placed (025)shelves as high as they can go .
Used CS rib rub on both sides of racks and
on 1 side (meat) with granulated garlic, put in fridge
and pulled 12hrs later to let rest for 1hr
before smoke . Used 3 3/4 oz. of CS hickory and placed in front of woodbox on top of holes as this seems to generate more smoke. Set oven to 225 placed probe in thickest rack and closed door. During the whole process my wifes drop kick yorkie (kidding about drop kick) followed my every move like i was going to screw something up (does he knows something i dont?)
LOL.Anyhow will post results and screw ups.
May the force be with me.Good smoke.
FM Former Member
Well 13hrs later (started at 5am) ribs reached plateau 172degrees and stayed there for 3hrs and couldnt stay up any later (have to get up very early) to give time to finish so pulled them from CS (025) and put in fridge. I am thinking of finishing them in oven @ 300 for a couple of hrs wrapped up in foil and a bit of CS BBQ sauce. Any thoughts? Good smoke
P pagsMember
Well. Circumstances prevented the beef short ribs from becoming Monday night's dinner, so they're in the smoker right now. Sprinkled and rubbed them with Texas beef rub, in the Cookshack at 235* with 5 oz of hickory. Figuring on 4-6 hrs(not sure since they're cut and not full beef ribs) and then finishing them on the grill with some barbecue sauce. I'll leave some dry for comparison.
P pagsMember
I took the beef ribs off after 5 hrs. The meat pulled back from the bone considerably. Finished briefly on the grill. They were very tasty, but still had a considerable amount of fat. They were about 1/3 the size of a normal beef rib(cut in thirds roughly), so I figured they were done. I think they could have smoked longer and rendered some more of the fat. Think I'll smoke the rest a little longer before I eat them. Probably Saturday's lunch.
FM Former Member
After careful consideration and a lot of thought Wink decided to cut one rib and placed in oven foiled and with BBQ sauce..did for 2 hrs and were a bit tough so tried again for 3 hrs at 300 degrees and what a difference, very tender. My problem is that dont have an awning or covered area where i can place 025 without getting wet so been looking at set ups and lo and behold saw a great idea of using garden shed to shelter 025, so now looking into purchasing one and modifying it to suit needs.Will post results.Good smoke

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