I don’t know much about beef ribs. I did a simple dry rub of wood fired garlic and smoked them at 275 for 3 hours until the internal temp hit 200 f. I feel like the ribs didn’t have much meat on them. I plan to go to a butcher for me next attempt.
by martin22887
3 Comments
Yours look pretty good. Nice work.
There is a lot of hate out there for these beef back ribs, but if you get the right package they are great, and very inexpensive. You just need to sift through the piles of them to find the meatiest ones. I did a rack yesterday and they turned out fantastic. I leave the entire rack assembled and cook on 275 for 3 hours, and then wrap them in tinfoil for another 2 hours. I don’t care what the internal temp is. I only use S&P, cut them up just before serving, and provide the table with a variety of bbq sauces. They turn out amazing.
these are beef **back** ribs, not much meat
for your second attempt, I recommend getting out a nice bbq sauce, tossing the beef ribs, and make baby back ribs instead.