Beef Ribs

dbrown · December 05, 2004, 05:43:45 PM

We smoked Beef Ribs last weekend - the boneless ones. They were delicious. However, when we heated the left overs in the oven. The ribs were so tough. Any ideas on this?

Doug

nsxbill · December 05, 2004, 05:53:27 PM

If you have a fish steamer, it would work pretty well...slight bit of water underneath meat sits above on a tray. Covered and heated until meat warm. Maintains the moisture level. Slow cooker and some sauce another idea. Key is to heat without drying out.

Bill

SmokinLarry · December 05, 2004, 05:55:39 PM

When you reheat them in the oven make sure u just warm them and get them out. Any longer than that you might be cooking them some more.

That's my thought.

Oldman · December 05, 2004, 06:15:11 PM

Let your ribs go room temp before you place them in oven. Max temp of oven is 200 degrees if at sea level. (water boils 212 F sea level or abouts--so adjust the temp to your area accordingly to what temp your water boils at.)

Olds

http://rminor.com

dbrown · December 05, 2004, 06:47:56 PM

Thanks for the quick replies. Will try again next weekend. This forum has been a great source.

Doug

MallardWacker · December 06, 2004, 10:01:09 PM

I think this is the reason I never have tried beef ribs, I have never heard anyone refer to them as "Tender". If anyone has made them tender and come out good I would like to hear.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

BigSmoker · December 06, 2004, 11:49:43 PM

MW,
They are basically just like pork ribs in the fact you have to render the fat in them to make them tender. I still like pork ribs the best but will fix some beef ones with exceptional flavor for something different. Heres the marinade I used the last time for beef ribs.
2cups shiraz-cabernet blend(grape juice also works well)
1 cup water
1/4cup kosher salt
1/2 cup sugar(turbinado)
1Tbsp rosemary
4 garlic cloves
1/2 tsp cayenne powder
I mixed all ingredients in blender then poured over ribs in large plastic bags and put in fridge overnight.
Smoke/cook for 6-8 hrs using the your wood of choice at about 225°f.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MallardWacker · December 07, 2004, 04:06:03 PM

Jeff,

You ALWAYS have something good going on. That sounds worth trying~~for sure. I have to go to SAMS this week, I'll check on the beef ribs. So you are saying if I do the ribs at 200 till a internal of 185 or so, things will be tender AND good?

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

BigSmoker · December 07, 2004, 06:19:02 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Jeff,

You ALWAYS have something good going on. That sounds worth trying~~for sure. I have to go to SAMS this week, I'll check on the beef ribs. So you are saying if I do the ribs at 200 till a internal of 185 or so, things will be tender AND good?
<hr height="1" noshade id="quote"></blockquote id="quote">

If you use the marinade I don't see why not. The wine/grape juice made the last ones I did very tender. I went back and looked and it took closer to the 8hrs for them to be done. The ones I purchased were only 1.99 a pound so they weren't a huge investment. Have fun.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MallardWacker · December 08, 2004, 01:57:32 PM

Thanks Jeff,

Did you have a internal temp that you shoot for or do you do the pull off the bone thing??

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

BigSmoker · December 08, 2004, 02:09:32 PM

MW,
I usually monitor the ribs through the top vent and wait until the meat has pulled away from the bones about 1/2". At that point I use the twist method(twist end bone intil it gives away easily) until its to my liking. The only problem with this method is opening the door so I usually wait until I'm pretty sure they are done before I do this. I would think internal temp would be between 180-190°f.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MallardWacker · December 09, 2004, 01:39:46 PM

Thanks Jeff~~~I will be trying this. Looking at where those ribs come from, they should have some great flavor.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

KDX · December 12, 2004, 11:37:14 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">MW,
They are basically just like pork ribs in the fact you have to render the fat in them to make them tender. I still like pork ribs the best but will fix some beef ones with exceptional flavor for something different. Heres the marinade I used the last time for beef ribs.
2cups shiraz-cabernet blend(grape juice also works well)
1 cup water
1/4cup kosher salt
1/2 cup sugar(turbinado)
1Tbsp rosemary
4 garlic cloves
1/2 tsp cayenne powder
I mixed all ingredients in blender then poured over ribs in large plastic bags and put in fridge overnight.
Smoke/cook for 6-8 hrs using the your wood of choice at about 225°f.

Jeff
<hr height="1" noshade id="quote"></blockquote id="quote">

I tried this and they basically came out black. Is this normal?

edit to add....they were Ok but way too smokey I thought and I only used smoke (apple) for the first 3 hours.

Habanero Smoker · December 13, 2004, 12:57:21 AM

The color of your ribs will come out almost black. When in better light you can tell it is a very dark brown, I should qualify this by saying to me it looks like a very dark brown.

BigSmoker · December 13, 2004, 01:58:13 AM

Mine were very dark as well. The wine or juice actually seems to make the meat look dark I think.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.