Beef Ribs

[TAR RIVER RAT]

Got some nice beef ribs yesterday. Need the who what where when, time, rub, temp to cook/smoke these things as I grilled some une time and they we so tough you could not eat them.
Tarrib

[kickassbbq]

Tar Man,
I smoke them just like I do my pork ribs. Same temp same time. Low and slow. I also use the same rub, but some people will say you can't do that. Hey, works for me.
Smoke On!!!!!!
My baby backs are going on in about 10 minutes.
PARTY!!!!!!! at about 5. Stop on by and bring those beef ribs.
ed

[JimBobTex]

here's a pretty good link on beef ribs

http://www.thesmokering.com/BeefRibs/default.jsp

[Michiana Mark]

Tar cooked some last week. 2 hrs at 200, Then 2hrs at 200 in foil and then 1/2 to firm up and jelly. Nice and tender, almost fell off the bone.

[Johnny Mannion]

thanks for that link, I am always looking for info on beef ribs!

[david brace]

Welcome Johnny Mannion. that name has a ring to it...sounds like you could be a P.I. "Johnny Mannion, Private Investigator"

DB

[JimBobTex]

thanks for that link, I am always looking for info on beef ribs!

Here's another one from the same source. Just explains about cutting your own beef ribs off the rib roast

http://www.thesmokering.com/RibRoast/default.jsp

[TB]

Got some nice beef ribs yesterday. Need the who what where when, time, rub, temp to cook/smoke these things as I grilled some une time and they we so tough you could not eat them.
Tarrib
Hey Tar. We know you are famous for your Baby Backs, so are these beef baby backs? :lol:

[TAR RIVER RAT]

Got some nice beef ribs yesterday. Need the who what where when, time, rub, temp to cook/smoke these things as I grilled some une time and they we so tough you could not eat them.
Tarrib
Hey Tar. We know you are famous for your Baby Backs, so are these beef baby backs? :lol:

I recon they are. They are on sale at Harris Teeter and are the best ones with the most meat on them I have seen. Most of the ones I have seen are really scalped, very little meat at all. I will cook them like I do baby backs and think Tuesday,senior citizens day, I will go get me a few more packs and vacuum pac and freeze them. Will document and take pic when I cook them probably later on this week.
Tarbeefrib

[75fordfan]

What kind of pepper jelly goes good with beef ribs?

75Fordfan

[TexLaw]

Tar, don't be surprised if those beef ribs take longer than baby backs. Beef ribs can be a bit tempermental, and they may take a while to get good and tender. Allow yourself plenty of time, be patient, and you'll wind up with some good stuff.

Try to back off on the foil as much as you can, or you might wind up with ribs that seem a bit too greasy.

75, mandarin orange habanero and blueberry jalapeno kick butt with beef.


TL

[TAR RIVER RAT]

OK . I don't plan on the foil thing.
pop

[Steve-O]

here's a pretty good link on beef ribs

http://www.thesmokering.com/BeefRibs/default.jsp

I did some like this about 2 months ago. Different rub. They turned out very nice. Slow and low for about 8 hours without foiling. I have a garlic based sauce that went well with this.

[david brace]

... I have a garlic based sauce that went well with this.GARLIC??? Did you say garlic??? Is it one of yours, Steve O?

If it is, then could you think about posting if it ain't too secret?

DB

[Steve-O]

Roxy's Saturday Night Special

1/2 cup Ketchup
1 tbsp. Worcestershire sauce
1 tbsp. “Slotts” honey mustard
1 tbsp. Lemon juice
1/4 cup brown sugar
2 tbsp. molasses
1 tbsp. cane syrup
1 tbsp Jack Daniels sour mash whiskey
1 whole head of roasted garlic, mashed
1 tsp. Creole seasoning (Emerils essence)
1/3 cup minced onion
1/2 cup cider vinegar
1/2 tsp black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. dried mustard
1/2 tsp. liquid smoke... yeah I know... whatever...
Salt to taste
1 tbsp. cider vinegar

Combine ingredients and simmer for 45 minutes, stirring occasionally.
When finished cooking, add 1 tbsp. cider vinegar to thin the sauce out a bit as it can get a bit too thick.

Great with Beef ribs, but try it on spare ribs too.

[david brace]

Thank you Steve-O...I just got in another flavor of Liquid Smoke by Colgin's. I always had access to their more popular 3- Hickory, Mesquite, and their Apple...but now I got their Pecan. Gotta try it on something, quick.

DB

[TexLaw]

One whole head of roasted garlic sounds good to me. I could even stomach the liquid smoke with that. :D Thanks, Steve-O.


TL

[Steve-O]

One trick on the head of garlic. You can trim the top off, wrap in foil with a little olive oil, and cook for 45 min at 350. Then squeeze each clove to remove the garlic paste. This method is tedious, messy, and your hands will smell like garlic for, well, not sure when the smell wears off, cuz mine still smell like garlic. :D

Or

Peal each clove first and put in a foil pouch with olive oil. Cook as above. Now you can just dump the contents into a blender with the other ingredients.

[BBQ Angel]

Don't forget the apple wood chips. Gives the ribs a nice flavor.

[txbbqcarrie]

Welcome to the forum, alluriableue.

[BBQ Angel]

Thank you. I love to smoke beef ribs. I have a friend who at my last BBQ, wanted to take a rib home. Not to eat, he just wanted to sleep with it! I think he liked them!

[david brace]

Welcome to the mix...alluriableue...that's quite a name...a lot more exotic sounding than DB...

DB

[TexLaw]

Welcome, alluriableue. I'm happy to see more folks around here who like their beef ribs.


TL