Beef short ribs

[rharbour]

Hello there just smoke a pork loin on Friday , and it was awesome and here is pic but I'm going to smoke beef short ribs on Sunday and I have never smoked them before or have eatin them , trying something new. Is there different technique, than doing pork ribs? Or using different flavour wood? Or rubs?

 

[old sarge]

I have never smoked beef ribs, but I would recommend checking on them after 3 hours and going from there. Leave them naked, or if you like the 3-2-1 method, wrap in foil after 3 hours then after 2 hours in foil, unwrap for the last hour.  Some folks use a 2-2-1 method.  It is pretty much up to the meat and your tastes.

Take notes to include weather temp, smoking temp, type of wood and quantity, weight of meat and any trimming/prep/rubs used, etc. That makes it easy to adjust, if needed, on your next smoke.  Good luck.

 

[DivotMaker]

Beef ribs are on my "to do" list, but haven't got to them yet.  :-[  I bet they'll cook about like spare ribs.  When I do some, I think I'll marinate in beer overnight, rub down with Jim Baldridge Secret Seasoning, and throw 'em in naked at 225 with oak (love it on beef).

Gonna have to find me some beef ribs for next weekend!  Dance card's already full this weekend. ;D

 

[Smokster]

That pork loin looks really good.  What was the weight and how long did it take? 

I've never tried beef ribs yet, but it is definitely on the radar.  Are you smoking bone in or boneless?  If boneless and the rib meat is thick enough, I would think you could insert a probe, but I would prefer the bone in for the added flavour.

 

[DivotMaker]

Hey Rob - really nice bark on the loin.  I can't seem to get that in the smoker alone (cook time too short), so I reverse-sear on the grill when it's done smoking.  Give us some details on how you got that beautiful exterior! (On the loin, that is).

 

[rharbour]

Thank you for all the comments , the pork loin weighed about 3-4 pounds and all I did was rub it down with Jeff Phillips awesome rub , but I rub it with mayo first and then add lots of the rub to it , let it soak in abit , put it in the smoker with 3 oz of apple chunks for about 4-5 hours to reach the desired temp, when done warped it in tin foil for 15 - 20 mins , then chowed down

 

[rharbour]

Sorry forgot the biggest step when I rub it with mayo and then Jeff's rub , I wrapped it in a black garbage bag and then sealed it in a pail for day and a half in the fridge , to let the rub soak into to meat .