Hi Everybody,
I made some beef ribs yesterday and they were ok. The flavor was great. The only problem is I bought ribs from a different place than
I usually do. They had a lot of fat and little meat. I usually stick with what works but I didn't this time. I'll be sure to buy the ribs I
normally use next time. Heres some pics anyway.
(http://i480.photobucket.com/albums/rr167/commonsense88/100_0540.jpg)
(http://i480.photobucket.com/albums/rr167/commonsense88/100_0538.jpg)
Heres my son messy from the ribs last night.
(http://i480.photobucket.com/albums/rr167/commonsense88/100_0542.jpg)
Commonesnese,
Judging from that pic I don't think your son noticed those ribs weren't up to your standards!! :D :D
They look really tasty. I have never smoked beef ribs. May to have to give them a try after seeing yours.
KyNola
I'm impressed with the ribs AND with the short sleeved t-shirt in Minn. in the middle of winter! (http://i94.photobucket.com/albums/l95/43something/winter-146-1.gif)
Shakespeare
Hi Guys New To This Forum, Just Had A Quick Question, Can Anyone Give Me a Min./Max. Cooking Time For Beef Per Pound, Thanks
Hi!
Welcome to the forum!
The smoking/cooking times are going to vary great with the cut of meat and method of cooking that it's hard to give an exact time.
I recommend that you check out the Bradley Recipe Site: http://www.susanminor.org/
There are beef recipes that you can check out, with times and temps.
Carolyn
Usually with ribs you let the ribs tell you when they are done. When the meat pulls back fron the bone at least 1/2 inch they are usually good to go.
For me, I let the beef rib tell me how it should be done, well sort of. ???
I have had some beef ribs that were more like a standing rib roast or a rib chop with 3 or more inches of meet on top of the rib compared to the traditional beef rib with only a thin layer on top. For those with a lot of meat on top, I like to cook them to a medium rare like a steak as that meat tends to be quite tender. Hard to find good ribs like that though. I believe they are the ribs that are used for beef short ribs before they are hacked up for higher price per pound.
Quote from: Luv Smoked Meat on July 10, 2011, 11:51:35 AM
Hi Guys New To This Forum, Just Had A Quick Question, Can Anyone Give Me a Min./Max. Cooking Time For Beef Per Pound, Thanks
I'm fairly new to this myself but I would recommend scrolling through as many posts as you can and get a feel for what works, then experiment and experiment and then try some more until you get the hang of it, I'm on attempt 5 or 6 of perfecting my homemade rib rub, I never have trouble finding taste testers