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)