British BBQ Society Forums

Need some help guys as I am trying to get the perfect beef ribs on the WSM.

I have tried cooking like brisket but always seem to over cook it so want to see if I should approach it more like pork ribs?

Any recommendations on pit temps, timings, methods sauce or foil or anything else?

All recommendations welcome - I have 6 Jacobs ladders and want to give them a go on Sunday.

Conor you trained with the master check out his notes

yeah I did but has not really helped.

I guess aiming for Toby quality beef ribs might be aiming a little high but always good to aspire to something




edited for content Keith157

True, but the secret of Toby's ribs was not in the selection of the meat, nor in the seasoning nor cooking, but surely in the way his daughter Skylar arranged them in the tray .

Cooking at 250f try 7hrs and then foil for another 3. If not as tender as you'd like stick them back on in foil for another hour or two

250F - 5 in the smoke, 3 in foil

Can I ask a silly question? What do beef ribs taste like? I have never had them

Are they just like pork ribs but with a lot more meat?

They taste beefier than pork ribs

Went with 250f for 5 hours then it needed just over 2.5 foiled;

Thanks guys these were beautiful and enjoyed by all

sorry, always late to the party! I am happy with 3 hours in the smoke (260) and upto 3 hours in foil. I had to cook for longer at Harrys class due to the Qty