need help with beef ribs

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dmtky

Senior Cook
Joined
Sep 25, 2008
Messages
239
Location
Berry, Kentucky
Had a guy call and wants me to cook brisket and beef ribs for 50 people. I've got the brisket down but haven't done beef ribs but once on a small offset with poor results. Got a Lang 84 now, using hickory, white oak and apple, need some guidance on the ribs. All help appreciated.
 
I can't help but I'm interested in seeing some posts on this. I was in the Restaurant Depot the other day and they had a special on Black Angus beef ribs. I was tempted to try some but I only have a WSM. Those ribs looked mighty big.

I'm sure you're going to get some help with this from someone here. Good luck.
 
there not my cup o tea. too tough and fatty. My uncle however makes em. Just smokes em with oak for a long time. They are pretty good. He gets pretty she she with them too. Uses like a chipotle raspberry glaze something or another and fancy sweet rub.
 
We do them all the time, never have any problems with them. Fall off the bone and melt in ur mouth delicious. This video uses an oven, but follow the exact same method for the smoker.

[youtube:1gu5n3m2]http://www.youtube.com/watch?v=L20ggq0i3xw[/youtube:1gu5n3m2]
 
Bubba-Q said:
We do them all the time, never have any problems with them. Fall off the bone and melt in ur mouth delicious. This video uses an oven, but follow the exact same method for the smoker.

[youtube:1wdg7npn]http://www.youtube.com/watch?v=L20ggq0i3xw[/youtube:1wdg7npn]

Thanks for the vid. Will give it a try.
 
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