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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Smokin' beef ribs
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? |
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Smokin' beef ribs
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? |
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Smokin' beef ribs
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? |
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Smokin' beef ribs
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! |
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Smokin' beef ribs
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 |
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Smokin' beef ribs
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? |
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Smokin' beef ribs
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! |
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Smokin' beef ribs
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) |
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Smokin' beef ribs
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Smokin' beef ribs
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) |
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Smokin' beef ribs
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) |
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Smokin' beef ribs
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) |
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Smokin' beef ribs
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) |
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Smokin' beef ribs
http://www.beefribs.org/Reviews/Article.asp?ID=209
I wrote an article on smoking and bbqueing beef ribs.... check it out! |
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Smokin' beef ribs
On 17-Jun-2007, wrote: > http://www.beefribs.org/Reviews/Article.asp?ID=209 > > I wrote an article on smoking and bbqueing beef ribs.... > > check it out! Better yet, come around to my place and compete in a throwdown on beef ribs. There are plenty of judges right here in the neighborhood. It's called, "Put up or shut up". -- Brick(Youth is wasted on young people) |
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Smokin' beef ribs
> wrote in message
news:Gb5di.983$Zh6.811@trnddc04 > On 17-Jun-2007, wrote: > > > http://www.beefribs.org/Reviews/Article.asp?ID=209 > > > > I wrote an article on smoking and bbqueing beef ribs.... > > > > check it out! > > Better yet, come around to my place and compete in a > throwdown on beef ribs. There are plenty of judges right > here in the neighborhood. It's called, "Put up or shut up". > > -- > Brick(Youth is wasted on young people) Can I come? I can either cook or judge. I have credentials! Please Bricker, let me come to the party! ;-) BOB |
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Smokin' beef ribs
" BOB" > wrote in message ... > > wrote in message > news:Gb5di.983$Zh6.811@trnddc04 >> On 17-Jun-2007, wrote: >> >> > http://www.beefribs.org/Reviews/Article.asp?ID=209 >> > >> > I wrote an article on smoking and bbqueing beef ribs.... >> > >> > check it out! >> >> Better yet, come around to my place and compete in a >> throwdown on beef ribs. There are plenty of judges right >> here in the neighborhood. It's called, "Put up or shut up". >> >> -- >> Brick(Youth is wasted on young people) > > Can I come? I can either cook or judge. I have credentials! > > Please Bricker, let me come to the party! > ;-) > > BOB I'll drink beer and judge and I'm completely unbiased (unless one of you has good bourbon) |
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Smokin' beef ribs
On 17-Jun-2007, "Edwin Pawlowski" > wrote: > " BOB" > wrote in message > ... > > > wrote in message > > news:Gb5di.983$Zh6.811@trnddc04 > >> On 17-Jun-2007, wrote: > >> > >> > http://www.beefribs.org/Reviews/Article.asp?ID=209 > >> > > >> > I wrote an article on smoking and bbqueing beef ribs.... > >> > > >> > check it out! > >> > >> Better yet, come around to my place and compete in a > >> throwdown on beef ribs. There are plenty of judges right > >> here in the neighborhood. It's called, "Put up or shut up". > >> > >> -- > >> Brick(Youth is wasted on young people) > > > > Can I come? I can either cook or judge. I have credentials! > > > > Please Bricker, let me come to the party! > > ;-) > > > > BOB > > I'll drink beer and judge and I'm completely unbiased (unless one of you has > good bourbon) It never entered my head that some others might like to share in the fun. Come to think of it, Bluto might like to hop aboard as well. Maybe we should do a practice run just to organize the team. I can probably enlist the fire- station across the road to do the judging. -- Brick(Youth is wasted on young people) |
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Smokin' beef ribs
> wrote in message
newsQcdi.996$Zh6.940@trnddc04 > On 17-Jun-2007, "Edwin Pawlowski" > wrote: > > > " BOB" > wrote in message > > ... > > > > wrote in message > > > news:Gb5di.983$Zh6.811@trnddc04 > > > > On 17-Jun-2007, wrote: > > > > > > > > > http://www.beefribs.org/Reviews/Article.asp?ID=209 > > > > > > > > > > I wrote an article on smoking and bbqueing beef ribs.... > > > > > > > > > > check it out! > > > > > > > > Better yet, come around to my place and compete in a > > > > throwdown on beef ribs. There are plenty of judges right > > > > here in the neighborhood. It's called, "Put up or shut up". > > > > > > > > -- > > > > Brick(Youth is wasted on young people) > > > > > > Can I come? I can either cook or judge. I have credentials! > > > > > > Please Bricker, let me come to the party! > > > ;-) > > > > > > BOB > > > > I'll drink beer and judge and I'm completely unbiased (unless one > > of you has good bourbon) > > It never entered my head that some others might like to share in the > fun. Come to think of it, Bluto might like to hop aboard as well. > Maybe we should do a practice run just to organize the team. I can > probably enlist the fire- station across the road to do the judging. > > -- > Brick(Youth is wasted on young people) Hold-on-a-second-here... Edwin and I volunteered to judge! Those fire-station guys can judge the chile. BOB ;-) |
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Smokin' beef ribs
"Edwin Pawlowski" > wrote in message
et > " BOB" > wrote in message > ... > > > wrote in message > > news:Gb5di.983$Zh6.811@trnddc04 > > > On 17-Jun-2007, wrote: > > > > > > > http://www.beefribs.org/Reviews/Article.asp?ID=209 > > > > > > > > I wrote an article on smoking and bbqueing beef ribs.... > > > > > > > > check it out! > > > > > > Better yet, come around to my place and compete in a > > > throwdown on beef ribs. There are plenty of judges right > > > here in the neighborhood. It's called, "Put up or shut up". > > > > > > -- > > > Brick(Youth is wasted on young people) > > > > Can I come? I can either cook or judge. I have credentials! > > > > Please Bricker, let me come to the party! > > ;-) > > > > BOB > > I'll drink beer and judge and I'm completely unbiased (unless one of > you has good bourbon) lol! We do need another judge! BOB |
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Smokin' beef ribs
On Sun, 17 Jun 2007 12:05:03 -0400, " BOB" > wrote:
>"Edwin Pawlowski" > wrote in message . net >> " BOB" > wrote in message >> ... >> > > wrote in message >> > news:Gb5di.983$Zh6.811@trnddc04 >> > > On 17-Jun-2007, wrote: >> > > >> > > > http://www.beefribs.org/Reviews/Article.asp?ID=209 >> > > > >> > > > I wrote an article on smoking and bbqueing beef ribs.... >> > > > >> > > > check it out! >> > > >> > > Better yet, come around to my place and compete in a >> > > throwdown on beef ribs. There are plenty of judges right >> > > here in the neighborhood. It's called, "Put up or shut up". >> > > >> > > -- >> > > Brick(Youth is wasted on young people) >> > >> > Can I come? I can either cook or judge. I have credentials! >> > >> > Please Bricker, let me come to the party! >> > ;-) >> > >> > BOB >> >> I'll drink beer and judge and I'm completely unbiased (unless one of >> you has good bourbon) > >lol! We do need another judge! > >BOB > I'm right across the swamps and will bring the bourbon! |
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