Beef Ribs today on the pit

Discussion in 'The Smokehouse' started by MikeyB, Oct 5, 2019.

  1. MikeyB

    MikeyB

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    Picked up a 3-bone, 4.25 lb rack of beef ribs today. Just through them on my fire pit at 12pm.
    Does anyone rap these at any certain point or just let them ride? I’m working on maintaining a grate temp of 225-250 degrees.
    This is my first time with these ribs, any tips?
    Thanks all
     

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  2. The Wood Wolverine

    The Wood Wolverine

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    Never done beef ribs but... I like the 3,2,1 method. 3 hours on smoke, 2 in foil, 1 on sauce and smoke. Adjust time for size of racks.
     
  3. MikeyB

    MikeyB

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    Thanks Jason, that’s the way I love for my baby backs.
    I’m approaching the 3 hour mark now.
    06721D32-C717-4B0A-BDA2-AF39F637781C.jpeg DA14755E-D73E-43D3-B9D7-E6255288EFFB.jpeg 03FB5F1A-AE01-453B-98D5-D057AC4C7E94.jpeg
     
  4. Eric VW

    Eric VW Moderator

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    Looks yummo! :drool:

    Nice birthday treat! Happy birthday MikeyB!:salute:
     
  5. MikeyB

    MikeyB

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    Thank you sir.
     
  6. MikeyB

    MikeyB

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    Got some butter on top and brought the ribs up to almost 205 internal and pulled them off. Let the rest for a while then dug in. Freaking unbelievable. Can’t wait to do them again.
     

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  7. Chaz

    Chaz

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    Looks like a wonderful success MikeyB

    Happy B'day.
    :)
     
  8. The Wood Wolverine

    The Wood Wolverine

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    Looks fantastic! Happy B-Day!
     
  9. MikeyB

    MikeyB

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    Thanks all, they really were awesome.
     
  10. My IS heats my home

    My IS heats my home

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    This thread made me hungry
     
  11. FatBoy85

    FatBoy85

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    Sorry I missed this post MikeyB, Happy Belated Birthday and that set of ribs couldn’t be more delicious looking. Might need to try that myself!
     
  12. MikeyB

    MikeyB

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    Thanks man. You must try these ribs, good stuff.
     
  13. FatBoy85

    FatBoy85

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    I will! Yum, great for a Sunday meal.
     
  14. Sean

    Sean

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    Beef ribs done slow are great. Ive smoked them in my Bradly smoker a few times. I prefer to not wrap them but to let them slow cook/smoke for 5-6 hours. Spritzing them with apple juice is good and seems to help make a bit of a bark. Yours look great and has inspired me to plan my next beef rib smoke.
     
  15. MikeyB

    MikeyB

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    Same here Sean. Spritzed every so often and they rolled for a solid 6 hours.
     
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