Pork and Beef Ribs at Same Time

Steve In Pa

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The family want's ribs for Christmas Eve so I will accommodate. Due to some picky eaters, we will have both pork and beef ribs.

I am planning on smoking both batches at the same time.

I've done pork ribs, but not beef.

From what I read elsewhere the 3-2-1 method will work for beef as well.

Tips and suggestions welcome.
 
What time is dinner?
Probably 5-6 ish. I got these beef ribs at Sam's to do try tomorrow. Planning on a 3-2-1 approach. I'll know then how the two meats process.
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I have thrown out the 3-2-1 and found to cook my ribs at 225 till the meat cracks between the bones when bounced . I mean grab the ribs with tongs in the middle bounce them a little if meat cracks they are done in most cases it about 8 hrs since I have change to this method I have not had any tuff ribs and the bone pulls out of the meat
 
I have thrown out the 3-2-1 and found to cook my ribs at 225 till the meat cracks between the bones when bounced . I mean grab the ribs with tongs in the middle bounce them a little if meat cracks they are done in most cases it about 8 hrs since I have change to this method I have not had any tuff ribs and the bone pulls out of the meat
Yea, when I was researching flanken cut ribs that's where I saw the 2-2 approach. I'll keep you suggestion in mind. Thx.
 
I got these from a store today they look like they have been sliced off a prime rib. Someone prolly didn’t want the ribs I guess lol. Idk why it’s like my favorite part. They aren’t much maybe 5 ribs. I’ll do them with another rack of pork ribs tomorrow. I need to see how the smoker starts up anyways.
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The ribs came out pretty good wish I had more. I used
Let us know how they turn out!
ribs came out pretty good. I used Worcestershire sauce and holy cow meat church rub. The pork ribs I used yellow mustard as a binder and meat church gospel rub and some cracked pepper. With a vinegar and apple juice spritz. Smoke mode for 2 hours then 225 for 4 hours. Smoker was running a little on the cooler side today. I had the controller set to 260. Kingsford hickory and cherry pellets and pitboss charcoal pellets mixed in with the 3 kinds.
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The ribs came out pretty good wish I had more. I used

ribs came out pretty good. I used Worcestershire sauce and holy cow meat church rub. The pork ribs I used yellow mustard as a binder and meat church gospel rub and some cracked pepper. With a vinegar and apple juice spritz. Smoke mode for 2 hours then 225 for 4 hours. Smoker was running a little on the cooler side today. I had the controller set to 260. Kingsford hickory and cherry pellets and pitboss charcoal pellets mixed in with the 3 kinds. View attachment 2130View attachment 2131View attachment 2132View attachment 2133
That tripped my hunger trigger
 
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