Beef rib smoking advice for the Panther/Texans game

[SCP]

Since we are playing the Texans I am smoking 4 racks of angus beef ribs. Here's the catch. I'm from the Carolina's and I only deal in pork ribs. Help me bro's.  I need some beef rib smoking advice.  Maybe a Texans fan can help? 

[SCP]

The plan is to smoke them late Saturay night into Sunday morning so they will be ready for the tailgate.

[TheMaulClaw]

Are you just talking cook times and temperatures, or are you also talking about glazes, rubs, and sauces?

[SCP]

Are you just talking cook times and temperatures, or are you also talking about glazes, rubs, and sauces?

I was going to use my dry rub but I'm talking prep, cook time, the whole enchilada. Do I rub them the day of or night before? Temp? Cool time? Do I wrap in foil at the end like pork ribs?

[SCP]

I've done a million briskets but never beef ribs

[Kevin Greene]

I have slow cooked and then used Ranucci's Mapl'icious sauce.

Incredible

[Vampire the buffet slayer]

I was going to use my dry rub but I'm talking prep, cook time, the whole enchilada. Do I rub them the day of or night before? Temp? Cool time? Do I wrap in foil at the end like pork ribs?

No, youre gonna wanna wrap them in trash bags and then you'll want to gently place them in the nearest garbage can. Wait 5/min and then cook some pork ribs.

[Mother Grabber]

I like enchiladas 

[cookinwithgas]

I'll be at the lot at 7AM, going one rack of pork ribs on site along with some veggies, peppers etc if you have any interest in finishing them off on site. The other guys have electric and gas smokers and they are doing pork shoulders, Crazy Joe is doing brisket.

I am just doing our dry rub -

[TheMaulClaw]

I was going to use my dry rub but I'm talking prep, cook time, the whole enchilada. Do I rub them the day of or night before? Temp? Cool time? Do I wrap in foil at the end like pork ribs?

The only thing that changes between pork ribs and beef ribs is the cook time.  Low and slow is the best way to go.  I'd recommend going 225 degrees.  With any meat you're looking for the meat to separate from the bone.  You'll probably be looking at an 8 to 9 hour cook time, but I'd keep a thermometer handy. With rubs...typically you want to apply them right before you begin cooking the ribs.  This is because the rub will clump because of the water content in the meat.  So I'd recommend blotting the top of the ribs with a paper towel before you apply the rub.  You shouldn't have to worry about trimming the ribs, but I'd still check for any silver-skin or casing.

 

Hope that helped.

[Toker Smurf]

http://www.smokingmeatforums.com/t/184171/beef-dino-ribs-from-my-last-prime-rib-score

 

If you need a side,  search the site for Dutch's Wicked Baked Beans. 

[Kevin Greene]

http://www.smokingmeatforums.com/t/184171/beef-dino-ribs-from-my-last-prime-rib-score

 

If you need a side,  search the site for Dutch's Wicked Baked Beans. 

NIce, when I do a Prime Rib I will throw the bones on the grill next day and sauce 'em up.

 

 

[332nd]

Maul & Cam covered it well. Only thing I'll add is don't be alarmed by shiners, beef ribs just do that.

[Datawire]

I myself have been wanting to do beef ribs. I always consult the bible.

http://barbecuebible.com/2014/05/23/big-bad-beef-ribs/

 

I'll be trying this out over the weekend in my smoker. He makes some very good points. Check it out SCP.