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Beef rib smoking advice for the Panther/Texans game

SCP

By SCP,
in Carolina Panthers

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Peppers90 NC Community Regular

Peppers90 NC

Posted
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Lived in Texas for 13 months, then 6 weeks, then another 4 months during the period a age of 11 years old then 23 years old then 24 years old respectively.

Only way to make good brisket is to burn it in the fashion I described.  It is the ugly twin sister of Alston Bridges BBQ in Shelby, NC but can be good enuf to rent out your wife if done right. 

Rent...not trade.

 

I have done brisket, just not beef ribs. I could eat pulled pork 5 days a week but brisket maybe 5 times every other month. Same for the ribs, though believe it or not, NYC is one of the best bbq cities because of the varieties.

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Datawire Enthusiast

Datawire

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Beef is a motherfuger for a Carolinian. Steady consistant temps seem to be key. Not as forgiving as swine. Good luck.

I did beef ribs once as a trial run. Neighbor brought them over one morning when I was getting geared up about 6am for the smoker. I said, fug it. Let's do it.

They were really damn good by the time they were done, or I was really drunk. I recall them being really good. After all, it's basically a cut off the rib eye with bone involved.

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SCP Enthusiast

SCP

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I did beef ribs once as a trial run. Neighbor brought them over one morning when I was getting geared up about 6am for the smoker. I said, fug it. Let's do it.

They were really damn good by the time they were done, or I was really drunk. I recall them being really good. After all, it's basically a cut off the rib eye with bone involved.

I'm think about 1.5 times what I do for pork ribs at 225 degrees. Fug it we'll be hammered when we eat them anyway.  Suck my cock Texans! Woooooooo

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csx Grand Master

csx

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I did beef ribs once as a trial run. Neighbor brought them over one morning when I was getting geared up about 6am for the smoker. I said, fug it. Let's do it.

They were really damn good by the time they were done, or I was really drunk. I recall them being really good. After all, it's basically a cut off the rib eye with bone involved.

its all damn good but Ive never been able to really nail beef whether it be brisket or short ribs or tri tip. Everyone loves it but Im not really satisfied.

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Moorgan Enthusiast

Moorgan

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we'll fug all of you then! Your loss!

Dex, I'm from NY and many people boil ribs before grilling. Then I moved to NC for 15 years and I can unequivocally say...never boil meat. Also I learned that actually "fall off the bone" is over done. It's not terrible of course but having just a bit of cling is perfect.

Ive tried doing beef ribs a few times and they never compared to pork. But that could be attributed to my skill level easily.

BTW best place I've ever been for this stuff is Dinosaur BBQ based out of NY. Others are amazing but nothing has topped Dinosaur yet.

http://www.dinosaurbarbque.com/

 

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