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Thread: Beef ribs....

  1. #1
    Join Date
    Oct 2001
    Location
    Hampton Co., SC
    Posts
    8,277

    Default Beef ribs....

    Bought some, never cooked em before.
    Weber dome?....tips?
    \"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE

  2. #2
    Join Date
    Jan 2015
    Location
    Charleston
    Posts
    1,154

    Default

    Cooked some one time. Didnt do them any different than pork ribs. Low and slow to temp. Pick a rub you like or make your own. They are good, I think better than pork but less meat than pork ribs.


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  3. #3
    Join Date
    Jul 2008
    Location
    In the middle of it
    Posts
    4,158

    Default

    Paging MacDog

  4. #4
    Join Date
    Sep 2004
    Location
    Camdenshire
    Posts
    6,701

    Default

    Back ribs or the big plate ribs?
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  5. #5
    Join Date
    Jul 2009
    Location
    Upstate
    Posts
    2,424

    Default

    When I was in Houston, a buddy of mine cooked them all the time. He mastered beef ribs. I cooked them with him a handful of times to kind of learn what he did, and eventually I got pretty good at them too. I start by pulling the silver skin on top, and trimming the fat. He never pulled the membrane like on pork, but I do. Honestly don’t think it makes a ton of difference. Then we salt the ribs, and wrap in butchers paper and let them bribe over night. I cut mine in two bone sections, seems to cook better. Cover them in your run of choice and put them on the smoker at 225. Spray with a 50/50 mix of apple juice and vinegar every hour. Cook about 4 hours. They are super tender and packed with flavor. I like them as good, if not better than pork ribs.

  6. #6
    Join Date
    Aug 2011
    Location
    The Crystal Coast
    Posts
    12,650

    Default

    Salt, black pepper, oak wood.

    225-250 degrees until they hit 200.

    Close thread


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