quote:
Originally posted by AndyJ:
Turned out moist and tender, but I still prefer pork ribs.
You gotta try them again with a different technique. I ain't from Texas, but beef ribs are my specialty--prime rib on a stick as they say.
I use my own rub recipe that I didn't invent but got off the net, and sometimes a jarred rub. Rub goes on maybe 2 to 4 hours before cooking. Any longer than that and you get a ham taste.
I use MESQUITE, not hickory, and a huge pan filled with cola (Coke or cheaper brand.) The coke sweetens the stuff up like you wouldn't believe--steaming up into the meat as you smoke.
225 to 250 TOPS, and when it comes to beef ribs, it's real easy to see when they're ready because of the way they retract from the bone handle end. I've done 'em where it took me only 4 hours, but usually, with several racks, it's at least 5 to 7 hours at these low temps.
If I slice one that's too rare for my wife, I just throw it on the grill or in the oven for only like 2 minutes to lose that pink. Why I ever married her, I can't explain--but I can't let her preference for well-done meat affect our children's perception of us.
