British BBQ Society Forums

ordered some beef ribs earlier from the butcher which ill be smoking with cherry wood on Monday, ive only ever done pork ribs before, using a 2-1-1 method (the 3-2-1 is far too long IME)

im only picking them up tomorrow, or should I say the mrs is, so ive no idea just how chunky they are going to be, but what kind of times am I looking at, should I wrap them at any point ?

Hi Brun

There is a couple of posts on here about me beef ribs, one from Conor and one from myself or I might of commented on another post, cant remember

Ive done them twice and both times the timing was different. The first lot I did, I had 2 racks and they took 5 hours but the second lot I did, one rack, took 8 hours, not sure why but maybe different outside temps, not as much air flow etc etc

I did foil aswell, when the meat started to shrink away from the end of the bones I think.

Done them twice, first time unbelivable! 2nd time came out like army boots!
[img]http://img.tapatalk.com/d/14/05/22/uhy5yruj.jpg[/img]
[img]http://img.tapatalk.com/d/14/05/22/avadyme3.jpg[/img]
They look good, but were to tough

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the search wont let me search for 'beef ribs' for some reason, I cant find anything

Here is Conors post.
viewtopic.php?f=18&t=3929&p=33613#p33613

Here is another.
viewtopic.php?f=17&t=3866&p=33048#p33048

Slatts commented in both. Hope these are the ones.

thanks, both of those were useful, I was expecting them to take 4-5 hours so now I know they may take ~7 depending on how big they are

when wrapping in foil do you add any liquid, I usually do with my pork ribs, maybe 1/4 cup, was thinking of putting a splash of beef broth/stock in the foil

seems like people generally temp probe them too, I wasn't expecting that, I don't with my pork ribs but these obviously have a lot more meat on them so ill try and setup a probe, my ET732 will be monitoring a brisket which im doing at the same time

Just weighed the ribs, one is 2.5kg and the other is 2.8kg I'm really excited to smoke em lol

just watched a BBQ Pit Boys video on YouTube, they removed the membrane, I thought you kept the membrane on for beef ribs ?

Any last pointers guys ? Smoking em in the morning

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Beef ribs I find take 6 to 7 hours. I don't temp them but I do use a probe to test for tenderness and when the probe can be inserted easily that's when I take them off. If there's fat on the ribs then I don't bother with liquid when foiling otherwise a little beef stock is fine but the ribs will start generating there own moisture when you wrap them. Beef ribs are great, get them right and they are sublime, get them wrong and they are even chewier than barrow in Furness bus depot