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[triplebq]

If you are looking for dinosaur bone beef ribs, check out Sam's Club. I will post pictures of the cook next time.

[InThePitBBQ]

I love beef ribs, and they are hard to come by around here at the club stores but I can occasionally get them from a local butcher shop. I've traditionally smoked them for 3 hours and finished them in a baking pan with butter and broth to slow braise them for several more hours to get them tender enough.

I might step outside the box and try them for about 6 hours on the indirect zone of my PG 500 without any braising liquid this time.

[triplebq]

For my cook I did 3 hours @ 275 then wrapped in foil with beef broth for another 3 hours. I was planning on pulling when temp hit 200 but let them go too long. Ended up pulling around 205 and they where too tender. They were fall off the bone. Next cook I will monitor the temp better.

[InThePitBBQ]

What were you cooking them on, I see you have an arsenal of tier 1 BBQ tools 

After many rounds of large baby back racks on the PG 500 I'm always right at 4:15 minutes @275 when I glaze them with sauce then another 10 minutes or so to pull them.

I'm guessing 6 hours is the ballpark for beef ribs for my pit, I could always try wrapping them in foil with broth like you did instead of the baking pan and braising liquid.

[triplebq]

I cooked them on my Grid Iron. I only cooked 1 of the 3 racks that I purchased. Given it was the first time I had cooked large beef ribs, I wanted to make sure I didn't mess them up. I'm planning on doing a large cook in a couple of weeks (cooking for family and friends) and most likely will cook another rack.

[Quadman750]

I smoke mine for 2hrs , foil & cook for another 3hrs.

[InThePitBBQ]

I smoke mine for 2hrs , foil & cook for another 3hrs.

What temperature range gets them done that fast?

[Kristin Meredith]

I know I sound a little picky, but I am going to start moving stuff around because we have grown so quickly.  This is a nice thread on just cooking some beef ribs, but not really a tutorial -- i.e nothing about prep, had to be asked what pit you are cooking on, no description of the process (i.e. I did not use any rub, I did use this rub, I did not trim the ribs, I did trim the ribs in this manner, etc) no pics of the meat on the pit or final product.  This is fine in the general discussion, or in the thread about what folks are cooking, but not a real tutorial.

I know you said you had some more to cook in the future and maybe those can be presented in a more tutorial format.  Thanks.

[Quadman750]

I smoke mine for 2hrs , foil & cook for another 3hrs.

What temperature range gets them done that fast?

The ones I buy are way thinner than those posted here. Smoke @  250° to 275° . Foil & cook another 3hrs.

[triplebq]

Cooked the final 2 slabs last weekend.

1. Trimmed and injected with Kosmos reserve blend brisket injection (wanted to try something different)
2. Into the fridge overnight
3. Rubbed with EVOO (Extra Virgin Olive Oil)
4. Seasoned with Pitmaker Don Brisket rub
5. Onto pit @ 285 for 3 hours. I used Lumberjack Oak-Hickory-Cherry (OHC) pellets
6. Wrapped in foil with Beef Consomme
7. Cooked for another 2 1/2 hours until probe read 200 degrees. I ended up going over to about 202.
8. Pulled and let rest for 20 mins or so.

On the pit cooking


Time to wrap


Time to eat

[InThePitBBQ]

BRAVO SIR!!!  Wow, those look incredible!

[rgold01]

Those are some Great looking ribs

[Kristin Meredith]

Those are some Great looking ribs

Could not agree more!!!

[Mudflap]

 

Now I have to go shopping.....

[triplebq]

Nice!  I love beef plate ribs. Hard to find around here and butcher wants about $12/lb so I don’t get them often... but it’s brisket on a stick mate!


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I ordered them from Sam's Club website and picked them up the next day. I paid $5.67 per pound.