Beef ribs...Will the 3-2-1 method work? Options

[bluesin]

No Prob, also try to resize them to 800 x 600 or so so they can be viewed without scrolling...

Let us know how it turns out...

Bluesin

[Bacardi]

I just meant $$$ wise, if I have to go to a butcher, it's too much, lol

[r8rsfan]

Completed The Procedure today in between bouts of Cruising Woodward (one of the reasons I love Q is I can step away an hour at a time ) Charcoal and hickory chunks, since Beef wants some strong flavors to hang out with. Here's where things went:



After 3 hours in the smoker, good color and moving along nicely with the cooking process. Neighbors heads are starting to peek over the fence.



At the seven hour mark it's about time to think about the finish on the grill




Lathered on the Bourbon Molasses Sauce and gave 'em a good 15 minutes on medium heat, flipping and coating very frequently. They came out reasonably palatable

In short, I can recommend this recipe if you can get your mitts on good Beef Ribs and have traditional equipment. It's likely worth a try in something like a Big Green Egg but I couldn't speak to the timing there.

Jeff

[cuskit]

Jeff

r8rsfan,
Nice job! The meat pulled back nicely on the bones, I'm assuming with the smoke time you had some very tender ribs there! Nice enhancement with the bourbon, and of couse, the molasses is the perfect compliment for sweetness!

Great presentation on the smoker!

Mike

[r8rsfan]

r8rsfan,
Nice job! The meat pulled back nicely on the bones, I'm assuming with the smoke time you had some very tender ribs there! Nice enhancement with the bourbon, and of couse, the molasses is the perfect compliment for sweetness!

Great presentation on the smoker!

Mike

Thanks! Would have answered earlier, but had to eat the ribs then head out to CA. I'd love to take credit for the sauce, but it's from Epicurious.com (and REALLY good!). I only picked the application and cooking style, although in fairness I can highly recommend the combination of the three.. They were pretty dang good

[smoken yankee]

I did beef ribs two weeks ago and didn't do the 3-2-1 method but instead did the 4-2.5-30 mins that's ( 4hrs smoking, 2.5 hrs wrap in foil and a spritz of apple juice and 30 minutes unfoiled). The 4 hrs of smoking renders alot of the fat and the apple juice steamed the meat and moistened the meat and the 30 minutes made the bones fall off the meat. I put a nice rub on them and made a great BBQ sauce to go with them (but didn't smear the sauce on the ribs while they were in the smoker) it was more a dipping sauce.

[Sink]

There is a bbq place in Kansas City called Jacks Stack and they serve amazing beef ribs. They bring them out on a large plate. It kiinda looks like the ribs they bring Fred Flintstone at the beginning of the cartoon and it pulls the car over! Very tender with tons of meat on them. All smoked. No foil. I would recommend them to ANYONE!

Sinko Stacko

[greychamp]

I've BBQed beef short ribs as well as regular beef back ribs quite a few times using the 3-2-1 method. Short ribs are much meatier than regular beef back ribs, which I personally don't think are very good unless you enjoy eating fat. I buy a cryovac package of ribs. They come four ribs in a rack and four racks in the pack. I trim off all of the surface fat, silver skin on the meat side of the ribs and the membrane on the bone side. I also cut them into two-rib pieces so that everyone gets a rib with outside bark after they're cooked. The night before I plan to smoke them, I rub them with a rub of Kosher salt, cracked pepper and some cayenne pepper, Texas style. I then fridge them overnight. One hour before smoking, I take them from the fridge. I then smoke them at 225 degrees using the 3-2-1 method putting a little apple juice with the meat when I foil them. They come out kind of like brisket on a stick.
They are always everyone's favorite whenever I BBQ.

[cuskit]

I've BBQed beef short ribs as well as regular beef back ribs quite a few times using the 3-2-1 method. Short ribs are much meatier than regular beef back ribs, which I personally don't think are very good unless you enjoy eating fat. I buy a cryovac package of ribs. They come four ribs in a rack and four racks in the pack. I trim off all of the surface fat, silver skin on the meat side of the ribs and the membrane on the bone side. I also cut them into two-rib pieces so that everyone gets a rib with outside bark after they're cooked. The night before I plan to smoke them, I rub them with a rub of Kosher salt, cracked pepper and some cayenne pepper, Texas style. I then fridge them overnight. One hour before smoking, I take them from the fridge. I then smoke them at 225 degrees using the 3-2-1 method putting a little apple juice with the meat when I foil them. They come out kind of like brisket on a stick.
They are always everyone's favorite whenever I BBQ.

greychamp,

Sounds delicious! I've never made short ribs either smoked or grilled. My wife usually braises them and man are they ever awesome! But I'll give your method a try - we've got a cryovac pack in the freezer right now (usually for a rainy day). Thanks for sharing - you've got my taste glands salivating for that bark side!

mikey