I picked up some beef ribs, and did a search on how to make them but not much luck, anyone have any suggestions?
I was thinking some of my favorite steak seasoning before the smoker.
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Rub them with whatever rub or spice mix you like.
Man i did some falling off the bone tender ribs, a couple sundays ago. Beef ribs are my favourite. All i did was rub and put in my smokette at 225, till it hit 175, then i pulled an foiled and back in till 195. After that i took a couple slabs out an swathed in BBQ sauce and lit em up with a torch till they reached a nice glaze. Oh and i always use a blend of wood (hickory & mesquite). One chunk of each is perfect for ribs. Any questions just ask away and im sure the pro's here will jump rite in to help you out. Good luck.
Kamots
Kamots
Beef ribs are one of my favourites! No real trick to them, there's so much fat you can't go wrong. I use the same rubs I would use on brisket and cook 5 - 6 hours at 225�. Sauce on the side if you wish.
I know that others cut the racks and cook ribs individually. Guess you get more rub that way ... I will try that next time. Probably cut a bit on cook time too.
Peter
I know that others cut the racks and cook ribs individually. Guess you get more rub that way ... I will try that next time. Probably cut a bit on cook time too.
Peter
We never see beef ribs around here worth cooking,so we don't mess with them.
A couple forum folks have done a fine thread with excellent descriptions of technique and pix on the recipe forum.
Scroll through them and see if that helps.
Gary Howard also has a fine post on his site.
Texas Style Beef Ribs
A couple forum folks have done a fine thread with excellent descriptions of technique and pix on the recipe forum.
Scroll through them and see if that helps.
Gary Howard also has a fine post on his site.
Texas Style Beef Ribs
I picked up several good racks of beef ribs a couple of months ago and have been experimenting w/different rubs, woods, foil vs no foil, etc...
My best so far is to rub (heavily) the ribs w/my favorite steak seasoning which is equal amounts of garlic salt, dry mustard and black pepper...
Then smoke w/2oz of cherry wood at 225 for around 8hrs... I prefer a combo of hickory/alder or hickory/mesquite w/pork ribs but those "stronger" woods seem to import too much smoke on the beef ribs for our taste...
I have tried foiling the last 2hrs and not foiling and my family actually prefers not foiling the beef ribs (on a CS).
I don't glaze beef ribs w/a sauce but do serve it on the side for those who want it...
Beef ribs are pretty tasty and like Tom said you're lucky if you can find good ones...
My best so far is to rub (heavily) the ribs w/my favorite steak seasoning which is equal amounts of garlic salt, dry mustard and black pepper...
Then smoke w/2oz of cherry wood at 225 for around 8hrs... I prefer a combo of hickory/alder or hickory/mesquite w/pork ribs but those "stronger" woods seem to import too much smoke on the beef ribs for our taste...
I have tried foiling the last 2hrs and not foiling and my family actually prefers not foiling the beef ribs (on a CS).
I don't glaze beef ribs w/a sauce but do serve it on the side for those who want it...
Beef ribs are pretty tasty and like Tom said you're lucky if you can find good ones...
Guess I must be the odd-ball in the bunch. I've tried bef ribs a couple of times and really don't care for them. Give me my baby-backs or pork spares any day! Maybe it's technique or jut poor quality ribs, but I'm not wasting any more money on beef ribs. 
