Smoking Pork and Beef Ribs together - Smoking Meat Forums
2016年9月9日 · A friend of mine has some beef and pork ribs that he would like me to smoke for the Vikings game Sunday. I guess I've done a good job in the past... but I have never smoked beef ribs. I know this for sure they take less time then pork and they can dry out easily. One part I'm not sure about is adding them when the pork ribs are half way done.
Beef Back Ribs on WSM - Smoking Meat Forums
2021年4月16日 · Did some beef back ribs yesterday on the WSM. I found some Kingsford Pro on sale at Costco and wanted to see how she goes. Rubbed the ribs with what I believe was my "Quick Fix" rub; really just found a canister in the spice cabinet that I had long forgotten about. Smoked at 250 for ~4 hours with about five chunks of mesquite wood.
How to cook thin sliced beef ribs? - Smoking Meat Forums
2020年8月25日 · They were smoked and totally incredible. Ive been meaning to do some of those. I would slow smoke them at low temps till done. Wont take long, but put a water pan in there so they dont get dry. I have a pellet grill and i would use a smoke tube in addition after lightly salting them. i would do them at or below 200 myself. maybe lower.
Advice for cooking ribs to eat the next day. - Smoking Meat Forums
2011年10月20日 · Never tried this ,but seems you made need a bit more than an hour. When we do 3-2-1 the ribs are already up to temp when we start the 1 hour final cook. These ribs will be cold coming from the fridge so it may take a bit more time to finish them. JMHO.
3-2-1 method on beef back ribs???? - Smoking Meat Forums
2011年2月10日 · I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚. My thoughts: I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.
Cold Smoked Ribs - Smoking Meat Forums
2011年2月8日 · So I got to thinking....If I used my 8x8 A-Maze-N smoker for the smoke in my UDS; with no other heat, I could cold smoke the ribs without having to worry about going above the 40* temp. Kinda like smoking in a refridgerator. Then take them in the house an bake them in the oven for a couple hours in the oven uncovered.
Boneless beef short ribs - Smoking Meat Forums
2024年4月9日 · I bought the short ribs to smoke. I lightly seasoned and smoked @ 225. I figured I’d go for a 3,2,1 cook. After the 3hr smoke I check temp and we were at 150. I figured ok let’s wrap them. About 2hrs after wrapping I checked and we were at 202deg. Wow they got away from me. I unwrapped ,put some bbq sauce on them and let them set up for 30min.
Beef Ribs in the Yoder 640 - Smoking Meat Forums
2022年3月5日 · That light smoke that comes out of the flume on the Yoder with those wood types with the smell of the ribs cooking will stop you in your tracks! If I could only have one type of pellet for the rest of my cooking with these grills I'd probably pick the Lumberjack Competition Blend.
Should I sear my beef ribs before I smoke them?
2012年9月16日 · I recently did some beef ribs and while they turned out really good, I was disappointed in the flavor. I did them like pork ribs but with a different rub of course. they had that "hamy" flavor. I was expecting more of a steak flavor. Next time I will only smoke them for an hour or two them grill'em. I hope that gives them the flavor I'm looking ...
Basic Beef Ribs - Smoking Meat Forums
2021年6月19日 · Your compliment is very kind. Thank you! As for time versus temperature, almost all of smoked meats are done to temperature and/or probing but I do my ribs to time. Three hours of smoke gives a good bark. Two hours in foil will tenderize the ribs due to the moist heat and the final 20 minutes gives a glaze and tightens the meat a little.