3lb of ribs, how do I make them “fall off the bone”?
Hey all, I got a 3lb chunk of beef ribs. How do I prepare it “fall off the bone”? I would like to have it ready for dinner tomorrow 7pm
Thank you in advance!
by nathanrrrr
7 Comments
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Particular_Dark_3572
I would follow these instructions, I’ve had good luck with their recipes and cook time approximations. Just make sure you’re going by the temp of the meat, not the time!
Trim the hard fat off the top. Season. Smoke at 225 or 250 until probe tender (should feel like piercing butter, almost no resistance) – this is usually 200-210 internal temp between the bones. I’d expect this to take 6-9 hours.
You can wrap the ribs tightly using foil or butcher paper at around 170 IT (once bark is set) if you choose. This will help them cook a little faster and keep them moist.
You can also choose to add a water pan to the Pit while you’re smoking to keep the humidity up.
Lastly, I’d reco NOT to remove the membrane for these. You do that with pork ribs but not beef. These will fall apart – keep it on.
Particular_Dark_3572
Also, with something like this, don’t be afraid to start cooking it several hours before you think you need to. I like to rest beef ribs for an hour minimum, just keep it wrapped up.
kabula_lampur
I do 225° until internal hits 165°, then bump the temp to 250° until internal hits 205°. Pull of the smoker and let rest for 30 min.
IAmMcMuffin25
boil them! they prob wont be good but theyll def fall off
bbq_guy44
Cook until it is probe tender. Smoke unwrapped until you like color, then wrap and finish until tender. Simple as that!
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
I would follow these instructions, I’ve had good luck with their recipes and cook time approximations. Just make sure you’re going by the temp of the meat, not the time!
https://www.meatchurch.com/blogs/recipes/beef-ribs?srsltid=AfmBOoprmMpiJwIWCE-ZQ4qyzIiOsxCF8GUt0g-TM0eBZzPYqlM7vpUk
Trim the hard fat off the top. Season. Smoke at 225 or 250 until probe tender (should feel like piercing butter, almost no resistance) – this is usually 200-210 internal temp between the bones. I’d expect this to take 6-9 hours.
You can wrap the ribs tightly using foil or butcher paper at around 170 IT (once bark is set) if you choose. This will help them cook a little faster and keep them moist.
You can also choose to add a water pan to the Pit while you’re smoking to keep the humidity up.
Lastly, I’d reco NOT to remove the membrane for these. You do that with pork ribs but not beef. These will fall apart – keep it on.
Also, with something like this, don’t be afraid to start cooking it several hours before you think you need to. I like to rest beef ribs for an hour minimum, just keep it wrapped up.
I do 225° until internal hits 165°, then bump the temp to 250° until internal hits 205°. Pull of the smoker and let rest for 30 min.
boil them! they prob wont be good but theyll def fall off
Cook until it is probe tender. Smoke unwrapped until you like color, then wrap and finish until tender. Simple as that!