How to cook thin sliced beef ribs? - Smoking Meat Forums
2020年8月25日 · First off, the way those are cut do not slow smoke them unless you want leather. Those are cut Kalbi/Korean style aka Flanken, i.e thin cut across the bones. Best cooked over med-high to high direct heat, BBQ grilling not smoking. You could cold smoke them. Or warm at sub 200° temps, but not for very long.
Where to get jumbo dino beef ribs? - Smoking Meat Forums
2024年5月14日 · Legendary Pitmaster. Plate ribs (Dino ribs) are a fun cook. When a rack is done the meat pulls back pretty far from the end of the rib. That’s called “hillbilly teef” that’s about when you know they are done, but make sure they pass the probe test and not just temp. Keep that heat at 250-275 and go for probe tender.
Smoked Beef Ribs - Smoking Meat Forums
Aug 23, 2018. #1. I bought beef short ribs for the first time and plan to smoke them at 225 on my Rec tec until they reach an internal temp of around 205. My question is, has anyone tried marinating them in a wine marinade before smoking them and if so, how did they come out?
Beef Ribs (Shiners) - Smoking Meat Forums
Lake Texoma. Apr 4, 2021. #1. Grabbed a rack of the local grocery shiners a few days back. Yesterday I decided to throw them in the Yoder with some Lumberjack Pecan Blend pellets. Just pulled as much of the membrane as possible off the back side and covered them in TulsaJeff 's Texas Rub (I really like this blend) and into the cooker @ 250 deg ...
Hot n fast Beef ribs - Smoking Meat Forums
Apr 6, 2017. #1. Last few cooks I've been smoking beef ribs hot n fast and cut as individual ribs. 325 pit temp. These have been some of the best ribs I've ever had! Taking the ribs to an IT of 190-200, takes about 90 minutes. Seasoning on all sides, tender damn good! These are at 150 right now. SPOG, gonna hit them with my Korean hot wing ...
3-2-1 method on beef back ribs???? - Smoking Meat Forums
Feb 10, 2011. #6. I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚. My thoughts: I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.
Looking for some advice on holding ribs in a cooler.
2008年7月8日 · Note: when I checked 2 of the foil packs during the foil stage of cooking, I tried to gage the ribs as being almost but not quite done, since the ribs would be in foil holding a decent temp for another 3 to 4 hours. This was a combination of tearing test on the end ribs and poking with tooth pick in thick meaty parts and rib bone exposure.
First time smoking beef rib and would like advice
6 天之前 · I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice. I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I...
Mesquite & Oak Smoked Beef Ribs - Smoking Meat Forums
2018年12月30日 · Saw these beauties at the meat counter yesterday, $2.45/lb...$17 for both full racks. Dusted them with salt, pepper, garlic powder, onion powder, sugar, & a dash of lemon pepper. After resting in the fridge for 6 hours to let the …
Smoked, Braised, and Glazed Beef Ribs with Germans and Strings
2024年10月22日 · Smoked, Braised, and Glazed Beef Ribs with Germans and Strings. Thread starter Chingadero; Start date Oct ...