Beef Back Ribs

wicz · July 24, 2007, 09:57:49 AM

Has anyone tried beef back ribs before? Any pointers, suggestions, or pictures?

SKSmoker · July 24, 2007, 06:36:22 PM

Yep I thought I did a whole post on them here.. hmmm.. maybe not

Make sure you get ones that are meaty. If they aren't they are not worth doing. Put on your fav beef rub, and smoke up with some hickory. Mine took a total of 6 hours, 2 hours of hickory smoke at 250F.

SKSmoker · July 24, 2007, 06:38:08 PM

Here it is.

http://www.phpbbserver.com/phpbb/viewtopic.php?t=1074&mforum=smokinjim

Gizmo · July 24, 2007, 09:44:59 PM

Here is a link to some I did a while back
http://forum.bradleysmoker.com/index.php?board=2.0

Here is some I just had last night and tonight.

Was at a co-workers last night for some beef ribs. Well, I thing Fred Flintstone delivered them. This was almost more like prime rib bone in. Todd has a Grand Cafe propane smoker with water bath. Smoked for 6 hours I believe and were rare/medium rare.
I foil boated and reheated with some of Iceman's sauce. The reheat was at 400 deg with a 10 minute finish under the broiler for the BBQ sauce. The boat had some beer in the bottom to keep the moisture up. Ribs were still medium rare.

Todd's Finish

My reheat with Iceman's sauce and a little beer.

Habanero Smoker · July 25, 2007, 02:14:38 AM

In my area you can't find descent beef short ribs. They trim them so close to the bone, they are only good to use in a stew.

iceman · July 25, 2007, 12:02:19 PM

Shoot Giz, I can't find any beef ribs that are even close to that!!! Like hab said, the only thing the ribs up here are good for is stock for soup!!! >:( Man those look great. I think the next prime rib will get the easy carve cut way thick so I can have some ribs like that. ;D

Gizmo · July 25, 2007, 08:33:42 PM

Todd said he purchased them from a Vietnamese store. He had to tell them not to cut them and he wanted the whole bag. Apparently they were not very expensive. There were 4 sets of 4 or 5 ribs and was only around 50$. I will be heading there within the next couple weeks to try my hand at them from start to finish.

Tiny Tim · July 26, 2007, 06:52:13 AM

Man, if I can find anything even close to those, I gotta give 'em a try. They look AWESOME!!!!!!

wicz · July 26, 2007, 07:53:13 AM

Thank you everyone for the reply. I am looking forward to trying them out. My brother has a hookup at Fiorella's Jack Stack Barbecue, so I should be getting some great looking ribs from him.

West Coast Kansan · July 27, 2007, 08:51:56 PM

Martin City or 95th street? Making me home sick ;D

Consiglieri · July 27, 2007, 11:56:17 PM

Man, those look good. Always love a rib when the prime rib is done. Which kind of begs the question.

If I carve away the bones so that I can season the rib roast before cooking. And then I tie the ribs back on... (here comes the debatable issue) what function are the ribs serving except to give me something to eat while the roast is resting? Why couldn't I cook the roast on its own (not like I've using the bones like a roasting rack or anything) and cook those nice ribs separately.

Just food for thought. Pastrami into the smoker on Sunday courtesy of help from Habs and lilsmoker.

iceman · August 07, 2007, 09:28:25 AM

Quote from: Consiglieri on July 27, 2007, 11:56:17 PM
Man, those look good. Always love a rib when the prime rib is done. Which kind of begs the question.

If I carve away the bones so that I can season the rib roast before cooking. And then I tie the ribs back on... (here comes the debatable issue) what function are the ribs serving except to give me something to eat while the roast is resting? Why couldn't I cook the roast on its own (not like I've using the bones like a roasting rack or anything) and cook those nice ribs separately.

Just food for thought. Pastrami into the smoker on Sunday courtesy of help from Habs and lilsmoker.

Good question. I've tried both ways and prefer the bones back on. It really does give more flavor and for some reason helps keep the roast more moist. Could be because it help keeps the fat in better. Just guessing the bone marrow adds something also.
Just my 2 cents on it. :)

timaging · September 06, 2007, 09:24:44 AM

Quote from: SKSmoker on July 24, 2007, 06:38:08 PM
Here it is.

http://www.phpbbserver.com/phpbb/viewtopic.php?t=1074&mforum=smokinjim

did you smoke these the entire 8 hours, or just a handful? Which chips did you use?

THANKS
Dave

SKSmoker · September 06, 2007, 10:17:14 PM

Timaging - Put on your fav beef rub, and smoke up with some hickory. Mine took a total of 6 hours, 2 hours of hickory smoke at 250F.

Taken from the post right above the post I put the link in :) Have fun!!