Hickory Smoked Beef Back Ribs

The Pol · 07-15-2009, 03:24 AM

Tomorrow I am doing some ribs, probably going to fry up some wings too.

This is what I have done so far, please give me any other advice you may have!

I have an electric water smoker
I have a full rack of ribs
Removed the connective tissue from the bone side, and the fat
Applied a dry rub
Placed in a vaccuum seal bag with some mopping sauce and vaccuum sealed to marinate for 12 hours

I have hickory chunks for the smoke
I have apple juice for the water bowl

I plan to smoke them for a solid 8 hours, probably 10

MikeFlynn74 · 07-15-2009, 05:20 AM

sounds sexy

**arturo7** · 07-15-2009, 05:40 AM

What temps are you considering? 8-10 hours seems a bit long.

MikeFlynn74 · 07-15-2009, 05:53 AM

Quote:

Originally Posted by arturo7

What temps are you considering? 8-10 hours seems a bit long.

**** at 200 I was thinking that might be short. Depending on the size of those ribs.

Beef takes a bit longer. 225-250 Id think that was perfect IMO. Depending on the smoker, barometric pressure, cloud ceiling and humidity.

*no idea about those last 3

The Pol · 07-15-2009, 12:23 PM

225-250F for 8-10 hours... they also recommend cooking the beef ribs longer to break down some of the connective tissue. More tender, adds flavor as it melts.

I did some reading, and everything I was given said 8-10 hours for a typical rack. I guess the size only matters where we are talking thickness. I have easily done a rack of pork ribs in 8 hours. These are slightly thicker.

The ribs went in at 8:30am... I just love hickory smoke. It is like... smokey candy!

The Pol · 07-15-2009, 01:14 PM

I really dont want to overdo it with the smoke, since hickory is stronger (but yummy) than say oak, which is pretty mellow. I decided to soak about 4 good chunks (2.5-3" square) and placed those in the smoker at the very start, to get some smoke in there early. Once that is gone, no more smoke.

I do have a mopping sauce, anyone have any tips on this? I have used it before, wasnt greatly impressed, though the meat remained moist, which I suppose is the point.

MikeFlynn74 · 07-15-2009, 02:35 PM

Quote:

Originally Posted by The Pol

I really dont want to overdo it with the smoke, since hickory is stronger (but yummy) than say oak, which is pretty mellow. I decided to soak about 4 good chunks (2.5-3" square) and placed those in the smoker at the very start, to get some smoke in there early. Once that is gone, no more smoke.

I do have a mopping sauce, anyone have any tips on this? I have used it before, wasnt greatly impressed, though the meat remained moist, which I suppose is the point.

Use a spray bottle

flyangler18 · 07-15-2009, 02:36 PM

Quote:

Originally Posted by MikeFlynn74

Use a spray bottle

8:1 apple juice:cider vinegar

**Soperbrew** · 07-15-2009, 02:50 PM

I've done beef ribs in 6 hrs & they turned out great. 2-4 hrs on wood is all you need.

This sub-forum is good for this: http://groups.homebrewtalk.com/Grilling_and_Chilling

The Pol · 07-15-2009, 03:01 PM

We have a grilling and chilling forum? Jees.

Okay, so I can do the spray bottle thing, I have a few of those laying around.

4-6 hours? Really?

My only experience is with pork ribs, and those went 8 hours.

When I was trying to research the difference with beef, they said it would take longer in most cases due to some of the tough connective tissue. I should test it at 4-6 hours I suppose!

There is nothing like the smell of hickory smoke in the morning. OH, and this is an electric smoker... not wood.

QUESTION: Is hickory a good choice for beef ribs? I am not a fan of mesquite.