On 8-May-2007, VegA wrote:

On 07 May 2007 18:10:09 GMT, "Rick F." wrote:

Ok guys.. I'm hoping some of you can clue me in on beef ribs and how long
they should be typically smoked.. I did some last night and left them on
my
Kamado for a solid 5 hours with temps in the 200-230 range for the
majority
of the time. I probably should have kept the temps closer to 275 I'd
guess.
Anyway, I found that some of the beef ribs were almost (but not quite)
bloody
near the bone on some of the thicker ribs (2.5-3" thick) and not horribly

tender -- probably because they didn't hit that suite spot when the
cartilage
starts breaking down.. I'm thinking next time that they ought to cook for

at least 6-7 hours since they're considerably thicker than pork ribs
(spares
,etc).. Comments?


I'm no expert when it comes to smoking beef ribs. The only way I have
been able top get them to be tender is to brine them over night first
and then smoke them till done.I go higher on the sugar than the salt
for beef ribs. I go for about 225. How long depends on how big/thick
they are.

I have also braised them and then finished them on the grill over wook
chips, but I like the brine method better.

Hope this helps. Like I said, I'm no expert on beef ribs.

Anyone else wanna help out here?

"Beef Ribs" covers some territory. I cook "Beef Back Ribs". They're
four to five inches long and come in racks about like spareribs. 275°F
is a good temperature to shoot for. Mine get done in four hours or less.
When I say done, I mean sloppy, greasy all the way to the bone. They'll
be shrunk back an inch or more when they're done. Them's good eats.
We really like them at my house. They're very rich. They have great flavor
and the main drawback is the need for a bib to eat them. The better ones
are really sloppy to eat.

--
Brick(Youth is wasted on young people)