Smoked beef ribs

11 Comments

  1. As a beef back rib lover my never ending search for meaty back ribs has led to small independent grocery stores that cut their own meat. They will generally leave a fair amount of meat on the bones and sell them as reasonable prices, although they are not always available. Stay away from the ribs packaged and frozen as they have little or no meat.
    The other little secret about the ribs is that they are still wonderful after having been refrigerated, so don’t worry if you have some cooked ones left over. Wrap them in foil and reheat in the oven or Toaster oven for about 15-20 minutes at about 275-300 degrees. You can also reheat them without the foil, but they often come out dry. You can even put them in the microwave loosely covered with a paper towel for about 2 -3 minutes, but be careful as the bones get very hot and can burn your hand when you pick them.
    Enjoy

  2. I smoked the beef ribs on the Big Green Egg. I used my Smoke thermometer for the air temp with the small probe for the meat and verified the finished meat temp of 205 with the Thermapen Mk4. I felt 276 was too high to smoke the meat, so I used 250+/- 5 degrees. Cooking it for 3 hours gave me the finish temp of 205 degrees and perfectly done. If I had followed the directions of cooking them for 6 hours at 276 I feel, based on my experience, they would have been way over done.

    1. The instructions say to cook for about 3 hours, not 6. I’m glad they turned out perfectly for you!

      1. Sorry. My mistake for not reading carefully. My St Louis ribs take about 6 hours and I confused the two without re-reading these instructions. But I still think that 250 is a better temp to smoke at, as at that temp mine were ready in 3 hours.

  3. I just got into smoking and I bought some beef ribs, and I told the butcher I would be smoking them. The ones I got didn’t have a lot of meat on them, I am supposed to ask for a certain type of beef rib? Any help or guidance you could provide would be greatly appreciated.

    1. Kyle,

      There are two main kinds of beef ribs: plate ribs and short ribs. Short ribs have a thicker layer of meat that lies atop the bones, plate ribs are, yes, rather sparse. This recipe is for plate ribs, and you don’t get lots nad lots of meat off of them, but the meat is quite rich. But if you want as much meat as you get on short ribs, you’ll need several small racks.

  4. For Pellet Grill Smoked Beef Ribs discussion of internal temperature only: Start at 180 degrees and heat ribs to 130 degrees. Remove ribs and Wrap in foil and turn pellet grill up to 225 degrees. Heat ribs to 180 degrees. Remove foil, bast with favorite baste/sauce, turn up grill to 250 degrees, and heat ribs to 195 to 204 degrees internal temp depending on taste. Has never failed.

  5. I followed this and it was great! My cook time was longer but I anticipated that. The wrap matters so don’t forget that step. These were awesome. I cooked them on a Treager at 275 and I put a towel on top as it was about 55 degrees outside temp-wise.
    Thanks for the advice!

  6. Having trouble keeping temp this is a old Smokey hollow no chimney 2 vents on one end one at top above firebox Can anyone help

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