Hi everyone - been cruising these forums for some time now and learning alot - sure appreciate everyones input and willingness to teach. I own a BDS 6 rack and love it - had it for about 1 year now and just now getting more use out of it. Did some pork ribs last weekend and followed the 3-2-1 method instead of FTC and turned out really nice! This weekend I'm trying beef ribs - I have a couple quick questions if you don't mind!
1 - Do beef ribs have the same type of membrane to be removed as pork ribs?
2 - I plan to use Mesquite/Oak with a dry rub (left on for about 18 hours wrapped airtight in fridge beforehand) - is this a good combo?
3 - Basically the same procedure as pork ribs I presume? However instead of apple juice can I use dark beer or something?
Thanks in advance! I'll try to get pics posted :)
TR
Welcome to the forum TR!
To answer your questions in order Yes, Yes, Yes! I've got a batch of beef ribs that have been resting in the fridge in their rub overnight about to be popped into the smoker as I type this! Good luck and keep us posted!
C
Thanks so much for your reply! Will for sure post the results :) Enjoy your weekend,
TR
You lost me at mesquite but everything else looks great ;D
Aww, heck, even mesquite shouldn't ruin beef ribs ;) :D
Haha no problem - what would you recommend instead of Mesquite? Thx,
TR
Actually, I just like to play with my buddy WestTexasSmoker. He thinks on the 8th day, God created Mesquite. Give it a try, should be good. I like Hickory pretty well as well on beef. The beauty of smoking is trying all the different combinations to find the one you like. Good luck with the ribs and let us know how they turn out.
SD
Quote from: Smoking Duck on August 23, 2008, 04:49:40 PM
Actually, I just like to play with my buddy WestTexasSmoker. He thinks on the 8th day, God created Mesquite. Give it a try, should be good.
SD
OK SD... I'll give it a try!
Anybody who uses Mesquite doesn't _ _ _ _ _ _ _ _ ! :D :D :D ;D
Sorry WTS... I just couldn't leave that one alone.... ::)
Mike
Sorry Timereaver, Welcome to the forum!
I'm sure your ribs will turn out great! 8)
Keep us posted and... We love pictures! ;)
Mike
I feel like Rodney Dangerfield 'I get no respect' ;D :D ;D
C
HUH??? :D
I have used Maple on beef...I like to taste the meat...not the smoke...hickory (as Giggles said) works well too!! You can try combos of all of them!! Just write down what you are doing if you like it!!! I forget to...and can't remember what the hell the combo I liked was!!! :)
Haha thanks for the input everyone, sounds great all of those combinations! About 12 hours away from starting (weather allowing, it might rain tomorrow - we're in British Columbia, lower mainland famous for rain :).
TR
Quote from: Timereaver on August 23, 2008, 03:23:47 AM
This weekend I'm trying beef ribs - I have a couple quick questions if you don't mind!
1 - Do beef ribs have the same type of membrane to be removed as pork ribs?
2 - I plan to use Mesquite/Oak with a dry rub (left on for about 18 hours wrapped airtight in fridge beforehand) - is this a good combo?
3 - Basically the same procedure as pork ribs I presume? However instead of apple juice can I use dark beer or something?
Thanks in advance! I'll try to get pics posted :)
TR
Hi TR,
1. It's a thicker membrane and definately needs to be removed
2. The Mesquite/Oak combo sounds good. I usually use oak myself
3. With beef ribs, I don't wrap in foil until the FTC stage. I dry rub the ribs, smoke for 3 hours, mop at the 4.5 hour mark with an apple juice/ BBQ sauce/ honey combo, then pull them out at 6 hours, brush with a BBQ sauce then FTC for about 2 hours.
Quote from: Timereaver on August 24, 2008, 01:14:54 AM
About 12 hours away from starting (weather allowing, it might rain tomorrow - we're in British Columbia, lower mainland famous for rain :).
TR
I'm from B.C also. You will need a good rain cover if the weather dictates your smoker use.... ;D ;)
I did beef ribs not too long ago myself.
(http://i6.photobucket.com/albums/y223/mw_s/100_2382.jpg)
Unfortunately we got rained out yesterday so I will have to postpone this event until the weather is happier!! Might try today if it works out - will post my updates!! Thanks all,
TR
Timreaver,
Welcome to the forum, and good luck with your ribs. I am really liking your idea of the dark beer. I've done two smokes with pork spare ribs thus far, and have just used a dry rub, apple spritz while in the smoker, followed by a bbq sauce w/ extra brown sugar bath on the ribs whilst on the grill. Have gotten good reviews from my better half and her family, but I'm thinking forward to hunting camp in about 2 months, and I can feed those guys anything, especially if it's got some form of alcohol in it.
Might have to try that, and I will post the results. Again, welcome to the forum, and Enjoy!!!
Jeff
Hi Jeff, sounds great - yes I thought about a marinade of sorts overnight in a dark ale and chopped garlic - we did it before when making spareribs and it turned out great - after say 8 hours in this 'marinade' I'd proceed with applying the rub as usual and then letting that sit overnight, then smoke according to the regular procedure. It might also impart extra moisture when sealed in with the rub, lending more to tenderness but at this point I don't know - will have to try and post my results :) Worst case scenario they taste too 'beery' but is that really a problem? LOL
TR
That MWS--he's always got that glass of IPA next to the good looking food--makes a double jones for me!
T2
Seems the weather will be cooperating this time around, so will be trying again - will post pics :) Haven't decided whether it will be ribs or maybe a nice roast. If it's a roast, it'll be injected with my Ronco solid food injector full o' garlic, herbs, and maybe some horseradish! Get's the good stuff deep inside the meat! :)
TR