Beef Ribs

[slatts]

Hi All

Just a quick question,
I'm doing some beef ribs Saturday and I'm sure I see somewhere, somebody said to cut the ribs into single ribs before smoking them. I did try a search but "beef ribs" doesnt come up with anything.
Anyway what i wanted to know was would you put them directly onto the grate or put them in a tray and if so just dry in the pan??

Thanks
Slatts

[Swindon_Ed]

Don't cut them!

Cook it as a whole slab and place the slab of beef ribs onto the grate.

[tommo666]

People cook them singly to get bark all the way round. I treat them as brisket but cook them like normal ribs, inject foil etc. If you're cooking low then start probing around 180f and pull when it probes right, if you cook hotter then probe a bit later. 250(ish) around 6 hours. Hotter then adjust as required.

[slatts]

Thanks

Ive done them before and smoked as a whole rack, was lovely.
Just wondered about timing, would single ribs be quicker???

I have 2 smokers now so not so much of an issue with space.
I usually just rub with mustard then seasoned salt all over and pepper.
Just picked up the ribs, 6 bones but not so meaty than the last couple of racks ive done. Might have to eat them myself hiding in the garden

[slatts]

Smoked them as a full rack.
More meat on them than I thought, went down a storm and did my first load of thighs on the smoker. Very happy with the chicken, 14 thighs went so fast I didn't even get a photo.

[BraaiMeesterWannabe]

Smoked them as a full rack.
More meat on them than I thought, went down a storm and did my first load of thighs on the smoker. Very happy with the chicken, 14 thighs went so fast I didn't even get a photo.

How long did you do the thighs for and what temp? Was the skin crispy?

[slatts]

Hi

I smoked the thighs around 325 for an hour and half then sauced them for 15-20mins, skin was great and they went down a treat, probably over cooked but not dry, had a few beers and had a house full of guests so wasnt keeping a constant eye on them.

[BraaiMeesterWannabe]

Thanks

[Bigtin1073]

Man I've just done my first set of beef ribs, had them in for 8 hours struggled with temp all the time. Got them out and they're really fatty and a complete waste really disappointed

[nabby]

Man I've just done my first set of beef ribs, had them in for 8 hours struggled with temp all the time. Got them out and they're really fatty and a complete waste really disappointed

It sounds like your temperature issues meant the fat didn't render down through the cooking process. Did you remove the membrane from the ribs before rubbing and cooking them?