I have searched Google for the following, and don't have an answer.
How long, and at what temp. do you cook beef ribs. Do you start at a higher
direct
temp. to brown and seal in, and then cook at 250F for X hours? If so how
long for each.
Do you use wet or dry heat?
Thanks
Kent

Kent wrote:

> I have searched Google for the following, and don't have an answer.
> How long, and at what temp. do you cook beef ribs. Do you start at a higher
> direct
> temp. to brown and seal in, and then cook at 250F for X hours? If so how
> long for each.
> Do you use wet or dry heat?
> Thanks
> Kent

Cook them the same way you do pork ribs. 250 F till tender, no
browning required. About 3-5 hours depending on how much meat
is on the bones, which for beef ribs can vary a lot depending
on the source and who cuts them.

The only thing I do differently from pork ribs is leave the
sugar out of the rub.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Wed, 27 Jul 2005 20:46:39 -0700, "Kent" > wrote:

>I have searched Google for the following, and don't have an answer.
>How long, and at what temp. do you cook beef ribs. Do you start at a higher
>direct
>temp. to brown and seal in, and then cook at 250F for X hours? If so how
>long for each.
>Do you use wet or dry heat?
>Thanks
>Kent
>

Garry Howard has a great tutorial he
http://www.thesmokering.com/BeefRibs/default.jsp

Bruce

On Thu, 28 Jul 2005 06:56:39 GMT, I needed a babel fish to understand
Reg > :
>
>The only thing I do differently from pork ribs is leave the
>sugar out of the rub.

curious as to why you leave the sugar out on the Beef ribs. I know on
my brisket rub I use sugar. Well that is brown sugar, I've never
used regular for any of my rubs, and not usually a large amount.


----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

LewZephyr wrote:

> curious as to why you leave the sugar out on the Beef ribs. I know on
> my brisket rub I use sugar. Well that is brown sugar, I've never
> used regular for any of my rubs, and not usually a large amount.

Purely a matter of taste there, Lew. When beef ribs get served
it's normally alongside pork ribs, so I aim for some contrast.
The pork will usually get a sweet treatment of some sort, the
beef not.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"LewZephyr" > wrote in message
...
> On Thu, 28 Jul 2005 06:56:39 GMT, I needed a babel fish to understand
> Reg > :
>>
>>The only thing I do differently from pork ribs is leave the
>>sugar out of the rub.
>
> curious as to why you leave the sugar out on the Beef ribs. I know on
> my brisket rub I use sugar. Well that is brown sugar, I've never
> used regular for any of my rubs, and not usually a large amount.



I cook them in a Reynolds oven bag with liberal amounts of Jack Daniels in
the bag. Never had a flame-out and the taste is unique!


--
Videos of Nekkid Peeple
http://tinyurl.com/4vo8x

Bubbabob wrote:
> " dwacon" > wrote:
>
>
>>
>> I cook them in a Reynolds oven bag with liberal amounts of Jack
>> Daniels in the bag. Never had a flame-out and the taste is unique!
>>
>>
>
> But what does booze-boiled beef have to do with BBQ?

ROTFLMBOHAO!

BOB


--
Raw Meat Should NOT Have An Ingredients List

" BOB" > wrote in message
...
> Bubbabob wrote:
>> " dwacon" > wrote:
>>
>>
>>>
>>> I cook them in a Reynolds oven bag with liberal amounts of Jack
>>> Daniels in the bag. Never had a flame-out and the taste is unique!
>>>
>>>
>>
>> But what does booze-boiled beef have to do with BBQ?
>
> ROTFLMBOHAO!



Well, it could be a side dish. :-[


--
Videos of Nekkid Peeple
http://tinyurl.com/4vo8x