Beef Ribs

[WT2121]

Looking for some help for smoking beef ribs. Have tried many different methods. They constantly end up tough to eat. My pork ribs are amazing. I smoke minimum of 6 hours. just about out of beef in our freezer and debating whether to have ribs in our next beef. Appreciate input.

 

[MarknMd]

Greetings! Please explain what you mean by "beef ribs." Please be specific. Thanks!

 

[Cowboy1955]

Welcome from Texas to the group !!
Beef ribs have a larger bone than pork ribs
Meat markets have the best ones. Hopefully this helps you

 

[Freedbyjc]

Beef Ribs



I Smoke mine on the Smoke dial setting (170-180°) until internal temp hits 165° then wrapped (I don’t) or spritzed with Worcestershire or soy and beef broth, then turn the dial up to 250° until internal temperature hits ~190° start to check for probe tender done … when bone show and rack cracks or probe tender.



The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1-inch thick meat should hit 203°F in about 5 hours; 1.5-inch thick meat should hit 203°F in about 7 hours; and 2-inch thick meat should hit 203°F in about 10 hours.

The Ultimate Texas-Style Smoked BBQ Beef Ribs Recipe

Here's the only smoked beef rib recipe you'll ever need! The key to successfully replicating this Texas BBQ classic is cooking them low and slow over live fire with just the perfect touch of smoke.

amazingribs.com

 

[Sparky]

Welcome to the club from Mesquite,Texas

 

[Jimsmokes]

I season plate ribs like I would a brisket. Except I add a layer of cayenne also.

 

[bobissmokin]

Lower and slower. I cook "dino ribs" like I'm cooking a brisket.

 

[sparkyv]

I think I just came up with the Easter dinner idea...

 

[MarknMd]

Okay - it's been over three days.

I think when most people say "beef ribs" among bbq enthusiasts, the phrase is synonymous with plate ribs as correctly mentioned multiple times above. But some will use the phrase when referring to other cuts, so this leads to confusion. Once I saw a thread like this in another forum where the OP used the phrase "beef ribs" and he was referring to back ribs. But everybody or almost everybody in the thread assumed the OP was referring to plate ribs. And since the OP didn't provide a photo, the thread went on for two pages and almost forty posts before they figured out the OP was referring to back ribs. So I think it's a good idea to describe the beef ribs by the cut, just to be sure there is no confusion.

In addition, I think it's a good idea to refer to "bronto ribs" as the three-bone cut of ribs from the large end, and "dino ribs" as the four-bone cut of ribs which is from the chuck end or smaller end. Both sets of ribs are plate ribs, both are great, but the latter has a little less meat. Also, I think the marbling might be a little better on the large end.

Here's a good vid describing "beef ribs." My cook would depend on the cut.

Here is a good vid describing "bronto ribs" vs "dino ribs."

 

[Moose3356]

Brisket on a stick