Puddy Posted June 13, 2006 Share Posted June 13, 2006 My neighbor is looking to barbeque beef ribs this weekend for the first time. He plans on slow-cooking them and hasn't tried it before. I mentioned that I have access to a great source of ideas on my football website . I searched and foundChief Dick's advice for babyback ribs here. Will this work for beef ribs as well? If not, what should be changed? He's also looking for a dry rub to use. Any ideas for that? TIA Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 13, 2006 Share Posted June 13, 2006 Try this Puddy. Temps and everything are for the Weber bullet smoker but if you indirect them, it should be quite similar without the smoke. Make sure the bones are exposed and try the tear method described to check for doneness. Even at 300 your probably looking at 5 hours. My guess is if you try to grill them you'll end up with rubber. Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 14, 2006 Author Share Posted June 14, 2006 Try this Puddy. Temps and everything are for the Weber bullet smoker but if you indirect them, it should be quite similar without the smoke. Make sure the bones are exposed and try the tear method described to check for doneness. Even at 300 your probably looking at 5 hours. My guess is if you try to grill them you'll end up with rubber. Thanks, I'll forward that on to him. I'm not sure if he has a smoker though Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 14, 2006 Share Posted June 14, 2006 Thanks, I'll forward that on to him. I'm not sure if he has a smoker though Understood. I think it can be done on a gasser but he needs to allow for the time and the need to cook it low. Quote Link to comment Share on other sites More sharing options...
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