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?

On 2007-05-08, Steve Wertz 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?

You smoked too low. Beef ribs 250-270 for 6 hours or so. Depends
on the ribs.

Thanks.. I'll give it a try next time I do them.. I really need to start a BBQ
diary to write down all of my mistakes (and successes) to make sure I know how
to reproduce BBQ'd XYZ (or what not to do next time).. Anyone do this or do
you remember every litle detail about every cook & rub used?

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?

On Tue, 8 May 2007 15:09:04 -0500, Steve Wertz
wrote:

Snip

You smoked too low. Beef ribs 250-270 for 6 hours or so. Depends
on the ribs.

-sw

Have to try that. Guess my heat was too low.
Thanks Steve!

On 08 May 2007 20:27:44 GMT, "Rick F." wrote:

snip
Thanks.. I'll give it a try next time I do them.. I really need to start a BBQ
diary to write down all of my mistakes (and successes) to make sure I know how
to reproduce BBQ'd XYZ (or what not to do next time).. Anyone do this or do
you remember every litle detail about every cook & rub used?

I try to keep a log on my puter but I don't stick with it very well. I
love my rub and have that written down somewhere. I spent years trying
to get that the way I like it. For me the big deal of getting my rub
right was NOT what I was puttin in it. It was the proportions of each
thing!

I don't track time when I cue very well. It's hard for me to say
"smoke at 230 for 6 hours" because I really don't care too much about
time. I don't cue to a stop clock. I allow all day for a cue. If I'm
havin folks over for cue I tellem "come at noon, we will eat when it's
done", even if I started smokin at 5 a.m.. I do have snacks and fire
up the grill to keep people from starving. But the grill goes out
about 3-4 hours before I think the cue will be done. That includes
"rest" and "pull" time as needed.

Don't get me wrong, I have a general idea when I start as to the time
it will be done. But this is art for me, not science. I never tasted
science that tasted very good

BTW, I eat my mistakes. ALWAYS. That way I get a real incentive to do
better next time

On Tue, 8 May 2007 15:49:19 -0500, Steve Wertz
wrote:

snip
I may have been a little high in my estimate. Keep it around 250.
And they'll be done when they're done. I ahev done them
successfully at 275, but it's been a while since I've cooked
regular beef ribs (I only do short ribs anymore).

-sw

Thanks for the correction Steve.

Why only short ribs now?

On 2007-05-08, VegA wrote:
On 08 May 2007 20:27:44 GMT, "Rick F." wrote:

BTW, I eat my mistakes. ALWAYS. That way I get a real incentive to do
better next time

Last time I did beef ribs, I tried to do them a bit more on the hot-n-fast
side and ended up with at least one rib that when bitten into squirted out
blood on the table.. Eww! Didn't taste good either.. I'm only going to make
that mistake ONCE!

On 9-May-2007, "Rick F." wrote:

On 2007-05-08, VegA wrote:
On 08 May 2007 20:27:44 GMT, "Rick F."
wrote:

BTW, I eat my mistakes. ALWAYS. That way I get a real
incentive to do
better next time

Last time I did beef ribs, I tried to do them a bit more
on the hot-n-fast
side and ended up with at least one rib that when bitten
into squirted out
blood on the table.. Eww! Didn't taste good either.. I'm
only going to make
that mistake ONCE!

I did 4.5# of Smithfield Beef Back Ribs on Feb 10, this
year.
I didn't watch them close enough and they got overdone at
four hours. I did 11# (3 slabs) of spares and a 7.6# pork
shoulder roast (Butt) at the same time.

I took the butt off at 5 hours and the bone pulled out with
just
slight effort. I served the whole mess to fifteen hungry
Puerto
Ricans along with yellow rice, Puerto Rican beans and my
BBQ beans kicked up with some ground chipotle. I garone
damn T there were no raw parts to be found. I'm getting
careless in my dotage. The day of the La Hoya fight I
incinerated a half dozen chicken thighs and then under
cooked 3 slabs of spares. The Puerto Ricans loved them,
but they all still have good teeth.

--
Brick(Youth is wasted on young people)

Brick, how do you handle mixtures when there are thick, thin and fatty
parts of the meat?

Nonny

wrote:
On 9-May-2007, "Rick F." wrote:

On 2007-05-08, VegA wrote:
On 08 May 2007 20:27:44 GMT, "Rick F."
wrote:

BTW, I eat my mistakes. ALWAYS. That way I get a real
incentive to do
better next time
Last time I did beef ribs, I tried to do them a bit more
on the hot-n-fast
side and ended up with at least one rib that when bitten
into squirted out
blood on the table.. Eww! Didn't taste good either.. I'm
only going to make
that mistake ONCE!

I did 4.5# of Smithfield Beef Back Ribs on Feb 10, this
year.
I didn't watch them close enough and they got overdone at
four hours. I did 11# (3 slabs) of spares and a 7.6# pork
shoulder roast (Butt) at the same time.

I took the butt off at 5 hours and the bone pulled out with
just
slight effort. I served the whole mess to fifteen hungry
Puerto
Ricans along with yellow rice, Puerto Rican beans and my
BBQ beans kicked up with some ground chipotle. I garone
damn T there were no raw parts to be found. I'm getting
careless in my dotage. The day of the La Hoya fight I
incinerated a half dozen chicken thighs and then under
cooked 3 slabs of spares. The Puerto Ricans loved them,
but they all still have good teeth.


--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.

On Tue, 08 May 2007 15:53:00 -0600, VegA wrote:

On Tue, 8 May 2007 15:49:19 -0500, Steve Wertz
wrote:

snip
I may have been a little high in my estimate. Keep it
around 250.
And they'll be done when they're done. I ahev done them
successfully at 275, but it's been a while since I've
cooked
regular beef ribs (I only do short ribs anymore).

Thanks for the correction Steve.

Why only short ribs now?

Because they meat cutters have gotten too adept at getting
every
last speck of meat off of regular racks of ribs. You have
to pay
extra for ones with meat on them. Hence, short ribs.

-sw

Maybe someone will enlighten me. The beef ribs I get are
Smith-
field brand labeled "Beef Back Ribs". The slabs are about
twelve
inches long and the ribs are about 4 inches or so. They
always
have plenty of meat on them. If I had a complaint, it would
be
about how sloppy they are to eat. They're real rich and very

sloppy to eat but, damn they are good. The last batch cost
$1.52/#

--
Brick(Youth is wasted on young people)

On 9-May-2007, Nonnymus
wrote:
wrote:
On 9-May-2007, "Rick F." wrote:

On 2007-05-08, VegA wrote:
On 08 May 2007 20:27:44 GMT, "Rick F."

wrote:

BTW, I eat my mistakes. ALWAYS. That way I get a real
incentive to do
better next time
Last time I did beef ribs, I tried to do them a bit
more
on the hot-n-fast
side and ended up with at least one rib that when
bitten
into squirted out
blood on the table.. Eww! Didn't taste good either..
I'm
only going to make
that mistake ONCE!

I did 4.5# of Smithfield Beef Back Ribs on Feb 10, this
year.
I didn't watch them close enough and they got overdone
at
four hours. I did 11# (3 slabs) of spares and a 7.6#
pork
shoulder roast (Butt) at the same time.

I took the butt off at 5 hours and the bone pulled out
with
just
slight effort. I served the whole mess to fifteen hungry
Puerto
Ricans along with yellow rice, Puerto Rican beans and my
BBQ beans kicked up with some ground chipotle. I garone
damn T there were no raw parts to be found. I'm getting
careless in my dotage. The day of the La Hoya fight I
incinerated a half dozen chicken thighs and then under
cooked 3 slabs of spares. The Puerto Ricans loved them,
but they all still have good teeth.

Brick, how do you handle mixtures when there are thick,
thin and fatty
parts of the meat?

Nonny
--
---Nonnymus---

I may not understand your question correctly Nonny, but I'll

give it a shot.

The post that you responded to described a cook containing
three different cuts of meat, each requiring a different
cooking
time. In that case however, no individual piece had both a
thick
and thin part nor a combination of fat and lean parts. So,
it's
simply a problem of taking the separate parts off as they
get
done leaving the rest to finish.

The only cut of meat I know of that corresponds to your
description would be a packer cut brisket. In a pit like
mine
I place them in the pit with the thick (Point) end closest
to
the firebox. That way the thick and thinner parts will
finish
more closely together. I have been known to separate the
flat from the point and cook them separately. that works
too and after it's all butchered and on the platter, no one
will ever know the difference. Though I have been around
some, I don't know how the real pitmasters do it. I just
never paid enough attention.

--
Brick(Youth is wasted on young people)

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)

On 8-May-2007, "Rick F." wrote:

On 2007-05-08, Steve Wertz 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?

You smoked too low. Beef ribs 250-270 for 6 hours or so. Depends
on the ribs.

Thanks.. I'll give it a try next time I do them.. I really need to start a
BBQ
diary to write down all of my mistakes (and successes) to make sure I know
how
to reproduce BBQ'd XYZ (or what not to do next time).. Anyone do this or
do
you remember every litle detail about every cook & rub used?

I kept a log for several years and still document the odd cook once in a
while. The first couple of years it was my most valuable tool. I kept me
from repeating an untold number of disasters.

--
Brick(Youth is wasted on young people)

On 8-May-2007, VegA wrote:

On 08 May 2007 20:27:44 GMT, "Rick F." wrote:

snip
Thanks.. I'll give it a try next time I do them.. I really need to start
a BBQ
diary to write down all of my mistakes (and successes) to make sure I
know how
to reproduce BBQ'd XYZ (or what not to do next time).. Anyone do this or
do
you remember every litle detail about every cook & rub used?

I try to keep a log on my puter but I don't stick with it very well. I
love my rub and have that written down somewhere. I spent years trying
to get that the way I like it. For me the big deal of getting my rub
right was NOT what I was puttin in it. It was the proportions of each
thing!

I don't track time when I cue very well. It's hard for me to say
"smoke at 230 for 6 hours" because I really don't care too much about
time. I don't cue to a stop clock. I allow all day for a cue. If I'm
havin folks over for cue I tellem "come at noon, we will eat when it's
done", even if I started smokin at 5 a.m.. I do have snacks and fire
up the grill to keep people from starving. But the grill goes out
about 3-4 hours before I think the cue will be done. That includes
"rest" and "pull" time as needed.

Don't get me wrong, I have a general idea when I start as to the time
it will be done. But this is art for me, not science. I never tasted
science that tasted very good

BTW, I eat my mistakes. ALWAYS. That way I get a real incentive to do
better next time

If you can eat a mistake, then it wasn't really a mistake. My mistakes
tend to require extensive cleanup or air freshener or both.

--
Brick(Youth is wasted on young people)

http://www.beefribs.org/Reviews/Article.asp?ID=209

I wrote an article on smoking and bbqueing beef ribs....

check it out!