I'm planning to smoke some big chunks of beef ribs tomorrow. I've
never done it before. Anybody have experience, ideas, anecdotes, or
suggestions?


modom

"If you have a racist friend,
Now is the time, now is the time
For your friendship to end."
-- The Specials

Boil them first.

Paul - running like hell

"Michael Odom" > wrote in message
...
> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials

Boil them first.

Paul - running like hell

"Michael Odom" > wrote in message
...
> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials

Paul M. Cook©® wrote:
> Boil them first.
>
> Paul - running like hell
>


He said smoke, not barbeque. Smoking will get most the fat boiling does.
The OP should go to alt.food.barbeque or alt.food.barbecue and get the
information from the people there.


jim

In article >,
Michael Odom > wrote:

> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials

make sure you get papers that won't get soggy and then roll very tightly

In article >,
Michael Odom > wrote:

> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials

make sure you get papers that won't get soggy and then roll very tightly

Michael Odom wrote:

> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?

Here's some good info.

http://www.thesmokering.com/BeefRibs/default.jsp

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Michael Odom wrote:

> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?

Here's some good info.

http://www.thesmokering.com/BeefRibs/default.jsp

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"OFFICIAL RAM BLUEBOOK VALUATION" > wrote in message
...
> In article >,
> Michael Odom > wrote:
>

s n i p
>
> make sure you get papers that won't get soggy and then roll very tightly

Nah, not if you use a big enough pipe. . . .

van

"OFFICIAL RAM BLUEBOOK VALUATION" > wrote in message
...
> In article >,
> Michael Odom > wrote:
>

s n i p
>
> make sure you get papers that won't get soggy and then roll very tightly

Nah, not if you use a big enough pipe. . . .

van

On Sat, 10 Jul 2004 07:38:28 GMT, Reg > wrote:

>Michael Odom wrote:
>
>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>> never done it before. Anybody have experience, ideas, anecdotes, or
>> suggestions?
>
>Here's some good info.
>
>http://www.thesmokering.com/BeefRibs/default.jsp

Thanks, it started out good, but a few pages in I got an "internal
server error" screen. Anyhow, I'm smoeing them now, so we'll see what
we see.


modom

"If you have a racist friend,
Now is the time, now is the time
For your friendship to end."
-- The Specials

On Sat, 10 Jul 2004 07:38:28 GMT, Reg > wrote:

>Michael Odom wrote:
>
>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>> never done it before. Anybody have experience, ideas, anecdotes, or
>> suggestions?
>
>Here's some good info.
>
>http://www.thesmokering.com/BeefRibs/default.jsp

Thanks, it started out good, but a few pages in I got an "internal
server error" screen. Anyhow, I'm smoeing them now, so we'll see what
we see.


modom

"If you have a racist friend,
Now is the time, now is the time
For your friendship to end."
-- The Specials

On Sat, 10 Jul 2004 14:44:44 GMT, Cindy Fuller
> wrote:

>In article >,
> Michael Odom > wrote:
>
>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>> never done it before. Anybody have experience, ideas, anecdotes, or
>> suggestions?
>>
>>
>The latest issue of Cooks Illustrated has an article on beef ribs. The
>method doesn't look much different from smoking a mess of pork ribs.
>
>Cindy

I can't find it this afternoon. But I assumed the meat would be a bit
tougher than pork, so I started them about 10:30 this a.m. I plan to
smoke them till about 6 this evening, which might be a little
excessive. Time will tell.

The rub was a mix of pepper corns, cinnamon, lemon zest and kosher
salt.


modom

"If you have a racist friend,
Now is the time, now is the time
For your friendship to end."
-- The Specials

On Sat, 10 Jul 2004 14:44:44 GMT, Cindy Fuller
> wrote:

>In article >,
> Michael Odom > wrote:
>
>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>> never done it before. Anybody have experience, ideas, anecdotes, or
>> suggestions?
>>
>>
>The latest issue of Cooks Illustrated has an article on beef ribs. The
>method doesn't look much different from smoking a mess of pork ribs.
>
>Cindy

I can't find it this afternoon. But I assumed the meat would be a bit
tougher than pork, so I started them about 10:30 this a.m. I plan to
smoke them till about 6 this evening, which might be a little
excessive. Time will tell.

The rub was a mix of pepper corns, cinnamon, lemon zest and kosher
salt.


modom

"If you have a racist friend,
Now is the time, now is the time
For your friendship to end."
-- The Specials

Just like pork spares - 220-250°, figure 4-5 hrs for a slab. They are done
when you can pull them apart easily with your fingertips.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Michael Odom" > wrote in message
...
> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials

Just like pork spares - 220-250°, figure 4-5 hrs for a slab. They are done
when you can pull them apart easily with your fingertips.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Michael Odom" > wrote in message
...
> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
> never done it before. Anybody have experience, ideas, anecdotes, or
> suggestions?
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials

Michael Odom > wrote in
:

> On Sat, 10 Jul 2004 14:44:44 GMT, Cindy Fuller
> > wrote:
>
>>In article >,
>> Michael Odom > wrote:
>>
>>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>>> never done it before. Anybody have experience, ideas, anecdotes, or
>>> suggestions?
>>>
>>>
>>The latest issue of Cooks Illustrated has an article on beef ribs. The
>>method doesn't look much different from smoking a mess of pork ribs.
>>
>>Cindy
>
> I can't find it this afternoon. But I assumed the meat would be a bit
> tougher than pork, so I started them about 10:30 this a.m. I plan to
> smoke them till about 6 this evening, which might be a little
> excessive. Time will tell.
>
> The rub was a mix of pepper corns, cinnamon, lemon zest and kosher
> salt.
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials
>

If I remember beef Ribs...they take way more time than spare ribs to cook
but it is worth it. But I'm only talking about in a oven...

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Michael Odom > wrote in
:

> On Sat, 10 Jul 2004 14:44:44 GMT, Cindy Fuller
> > wrote:
>
>>In article >,
>> Michael Odom > wrote:
>>
>>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>>> never done it before. Anybody have experience, ideas, anecdotes, or
>>> suggestions?
>>>
>>>
>>The latest issue of Cooks Illustrated has an article on beef ribs. The
>>method doesn't look much different from smoking a mess of pork ribs.
>>
>>Cindy
>
> I can't find it this afternoon. But I assumed the meat would be a bit
> tougher than pork, so I started them about 10:30 this a.m. I plan to
> smoke them till about 6 this evening, which might be a little
> excessive. Time will tell.
>
> The rub was a mix of pepper corns, cinnamon, lemon zest and kosher
> salt.
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials
>

If I remember beef Ribs...they take way more time than spare ribs to cook
but it is worth it. But I'm only talking about in a oven...

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Michael Odom > wrote in
:

> On Sat, 10 Jul 2004 14:44:44 GMT, Cindy Fuller
> > wrote:
>
>>In article >,
>> Michael Odom > wrote:
>>
>>> I'm planning to smoke some big chunks of beef ribs tomorrow. I've
>>> never done it before. Anybody have experience, ideas, anecdotes, or
>>> suggestions?
>>>
>>>
>>The latest issue of Cooks Illustrated has an article on beef ribs. The
>>method doesn't look much different from smoking a mess of pork ribs.
>>
>>Cindy
>
> I can't find it this afternoon. But I assumed the meat would be a bit
> tougher than pork, so I started them about 10:30 this a.m. I plan to
> smoke them till about 6 this evening, which might be a little
> excessive. Time will tell.
>
> The rub was a mix of pepper corns, cinnamon, lemon zest and kosher
> salt.
>
>
> modom
>
> "If you have a racist friend,
> Now is the time, now is the time
> For your friendship to end."
> -- The Specials
>

If I remember beef Ribs...they take way more time than spare ribs to cook
but it is worth it. But I'm only talking about in a oven...

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus wrote:

> If I remember beef Ribs...they take way more time than spare ribs to cook
> but it is worth it. But I'm only talking about in a oven...

Pound for pound, they take about the same time as spare ribs.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Van wrote:

>
> "OFFICIAL RAM BLUEBOOK VALUATION" > wrote in message
> ...
>> In article >,
>> Michael Odom > wrote:
>>
>
> s n i p
>>
>> make sure you get papers that won't get soggy and then roll very tightly
>
> Nah, not if you use a big enough pipe. . . .
>
> van

Or you could try a beef-bong.

---jkb

--
"You know what I blame this on the breakdown of? Society"
-- Moe Szyslak

Van wrote:

>
> "OFFICIAL RAM BLUEBOOK VALUATION" > wrote in message
> ...
>> In article >,
>> Michael Odom > wrote:
>>
>
> s n i p
>>
>> make sure you get papers that won't get soggy and then roll very tightly
>
> Nah, not if you use a big enough pipe. . . .
>
> van

Or you could try a beef-bong.

---jkb

--
"You know what I blame this on the breakdown of? Society"
-- Moe Szyslak