Food Smokers and Smoking Tips/Tricks/Techniques

Beef ribs cook very similar to brisket, as far as internal temps go. That looks like a normal amount of pull-back on them.

 

This was my first time and it went well. They were very moist; I could have gone another hour or so. I got four servings out of this rack.

 

They cooked for 8 hours, that is a long time for ribs. The 3-2-1 method is usually more than enough. I do 3-2 and skip the last hour on both beef and pork ribs.

You just reminded me that I should put in another order of beef ribs.

 

The ribs could have gone another hour (at 265) to reach pull-apart/cut with a plastic fork doneness.
I do the 3-2-1 on pork with nifty results. I just wanted to try beef ribs by a recipe to get a baseline. Next time I may foil to shorten cook times.

 

I see. I do 3 hours open and 2 wrapped.

 

Temp??

 

I get consistent results with the temp anywhere from 220-250.

 

Alarm set for 0430 tomorrow to put the pork butt on, then it’s off for some fishing at around 1000. My buddy flies home on Wednesday morning after hanging out for a week and we have a mutual friend also in town from out of state.

It’s gonna be a good day.

 

That slab looks great !


The Cajun Bandit door is a great upgrade. I did their wheels, too. Handy smoker.

 

https://youtu.be/1krJqn3smbI

 

@scottalot if we build a pit like that...will they come?

 

LOL.. no it didn’t quite go down like that.

 

Someone will come!!

 

Hell!! I’m on my and don’t even have directions yet.

 

OMG

 

Dang!! I would get that quick if I was near.

 

It just got posted and looks like somebody beat me to it. I believe I’m next if sale falls through...but doubt that’ll happen. I don’t even need the damn thing...but at that price, I want it.

 

me since apartments don't allow grill/smokers

 

The door is a great upgrade! I have the wheels, I just haven't made time to install them.

 

I smoke most everything around 225 but went with 265 for the beef rib recipe. Prolly not a huge difference...