Help with Beef Ribs

[Tailwagger]

A guy that works for me want' me to smoke some rib's for his party this weekend (that's my first request :D ) Trouble is, he's supplying BEEF ribs. I've never done 'em before :shock: Need some help on Rub and does 3-2-1 still apply? How long to cook and 225* also? I need the works helpwise :cry: Also, how much should I charge the guy? As of right now just doin rib's, no sides. I'm afraid I dont have enuff of TBBQRub #1 (cooking for my mom's b-day Saturday and I'm saving Rub 1 for MOMMA :wink: ) I have plenty of Rub 2 but will this be ok with beef ribs? Or are there any other recomends on a rub since I doubt Bill could get rub to Huntsville before Friday :evil: :twisted: :cry:

[TexLaw]

Tail,

Beef ribs usually are a bit tougher and greasier than pork ribs, so I like to cook them a little longer (maybe an hour or so). 225F is fine for them, too.

I don't foil my ribs, typically, but some foil time (maybe an hour) would help with tenderness. I wouldn't leave them too long in the foil for fear that they will be too greasy and mushy. You can get away with a little mushiness on pork ribs, but it just doesn't suit beef. Altogether, I find beef ribs a little touchier than pork ribs, so you may need to keep a better eye on them. Leave yourself a good eight hours of cooking time, just in case they need it. It won't hurt anything to let them sit in a cooler or a 150F pit for an extra hour.

#2 Rub ought to work very well on beef ribs. In fact, I would prefer it over #1, as most don't like their beef as sweet.

I can't help with the catering business stuff. Have fun, and good luck!


TL

[bigwheel]

Hope you get mo betta beef ribs than we get here. The ones in the stores down here aint barely fittin to make soup let alone try to cook em on a pit. I charge that fella two bucks a pound just to cook it. He be in charge of the serving. Best beef ribs I ever had was rubbed with salt..black peppa and lightly dusted with MSG. Mighty tasty.

bigwheel

[bbqguy]

I would also like to know if the ribs you're talkin about are the big whole rib or the fatty short ribs. Most of the beef ribs I've run across are like what bigwheel sez..."ain't fittin for soup". I know that some people get a hold of the big beef ribs and smoke them up applying a rub the day before, then a mop sauce every hour or so while smoking them, and then end up glazing them at the last. Usually smoking between 200 and 225 for about 5 to 6 hours or so. I agree with Texlaw that the #2 rub would be best. Personally, I've never smoked the beef ribs, I've braised a many lbs. tho' in restaurants, that called them BBQ cause they put a sauce on them. :cry: I would though charge the guy so much a pound and/or a pit fee for the time and effort your putting into it.

[TexasBorn]

A month or so ago, I did some large beef ribs along with some country-style ribs (cut from Butt). I used #1 on both and I recall the beef was ready before the pork. They were very good, but not enough meat on em.

TB

[DoubleBarrelSmoker]

if you are doing short ribs you will find they come out very good - But try to keep a pan of water in the smoker for moisture or they tend to get too firm
They will take about as long [or slightly longer] as pork ribs so leave plenty of time [around six hrs] so you dont get caught short. I rub them with a mix of salt,pepper,dry granulated garlic, and dry mustard.

[txbbqcarrie]

Welcome to the forum DBS!

[txpgapro]

Welcome DoubleBarrelSmoker!

[DoubleBarrelSmoker]

thanks- been lookin in for a long time :roll:

[Tailwagger]

Welcome DBS :D :D :D

[txpgapro]

Just cook 'em like any ol' rib. They'll be great!

[Zeeman]

Last ones I cooked, if I remember correctly I did them 4-2-1 with #1 rub and a light strawberry TPJ glaze the last 30 minutes. Turned out good. It was rare to get beef ribs with meat still on them.
z

[Smoke Daddy]

Tailwagger:

I got the following somewhere.....maybe try it then rub #2?? :roll:

BBQ Beef Ribs
Soak em 1 hour in some red wine,or dark beer,garlic,onions,take em out. slap on some Dijon mustard wait 10 minutes, then rub

[Cal_BBQ Pit]

Tail,

Beef ribs usually are a bit tougher and greasier than pork ribs, so I like to cook them a little longer (maybe an hour or so). 225F is fine for them, too.

I don't foil my ribs, typically, but some foil time (maybe an hour) would help with tenderness. I wouldn't leave them too long in the foil for fear that they will be too greasy and mushy. You can get away with a little mushiness on pork ribs, but it just doesn't suit beef. Altogether, I find beef ribs a little touchier than pork ribs, so you may need to keep a better eye on them. Leave yourself a good eight hours of cooking time, just in case they need it. It won't hurt anything to let them sit in a cooler or a 150F pit for an extra hour.

#2 Rub ought to work very well on beef ribs. In fact, I would prefer it over #1, as most don't like their beef as sweet.

I can't help with the catering business stuff. Have fun, and good luck!


TL

Tex Law,
Thanks for the adivce, I am actually doing beef ribs myself....what are some approximate times to leave them on? I hear 5-6? 8-10? Thanks for any good words.

Cal

[TexLaw]

I hope everything went well.

Just to say, I usually like beef ribs on the pit longer than I would want spare ribs. That said, though, the meat will do what it wants to do, so you have to keep your eye on it. Check them after five hours, but be prepared to go eight or so.

I would never expect beef ribs to be done after only five hours, but I've been surprised by less. I plan for around eight hours.


TL

[Cal_BBQ Pit]

Thanks Tex Law,
That will work.....I'll let ya know how it goes!! 8) 8)

[TexLaw]

Good luck!


TL

[Goat]

I know that these are not cooked on the pit, but they are the best beef ribs that I have personally tasted.

Bar-B-Q Ribs

1 onion, chopped - 1 can tomato soup
1 C water - 1/4 C vinegar
1/4 C worchestershire - 1 1/4 C catsup
1/4 t. ground cinnamon - 1 1/2 t. paprika
1/2 t. black pepper - 1 1/2 t. chili powder
1/4 t. ground cloves - 1/8 t. cayenne pepper
1 t. A-1 steak sauce - 1 1/4 T. vegetable oil
2 T. brown sugar - salt

Brown ribs in dutch oven. Combine all sauce ingredients & simmer with ribs for 10 minutes. Keep at less than a simmer for 2 to 3 hours. You can do this in your house by baking for 2 to 3 hours @ 300 degrees.

They will fall off the bone and you will enjoy this one.

goat

[Paul Taylor]

Hey DBS, what part of NY? I used to run up there when I drove semi's. Beautiful country up there, & BOO COO deer & Wild Turkey too.

Paul Taylor