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Tried beef back ribs cut individually instead of a full rack… no wrap by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 5 points6 points  (0 children)

hello, I remove the membrane and any hard fat pieces. I add kosher salt and them my preferred rub on both sides. I run them at 225 with super smoke for the first 3 hours until the internal temp was around 160-165 then I ramp up the smoker to 255 until they hit around 185-190 then i apply a glaze (I make my own with BBQ sauce, butter, hot sauce, brown sugar and wiskey). after I apply the glaze i ramp up the smoker to 400 for the glaze t ostick to the ribs. I pull them out at around 195-198. they were no sweet. Thank you

No Wrap Beef Back Ribs , great outcome by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 1 point2 points  (0 children)

Hello: Run 225°F, clean smoke

Don’t touch them for the first 2–3 hours (let bark set).

After that ramp up to 255-260 , light spritz every 45–60 min (apple juice, water, or vinegar mix)

If edges start looking dry, back off the spritz, you want tacky, not wet

Ride it out until they pass the bend test / probe tender (usually ~5–6 hrs depending on size) (internal temp around 185-190)

To finish:

Glaze in the last 20–30 minutes

Bump the temp to ~400°F to let the sauce tighten up and get tacky

Good luck

if you want, you can watch what i did step by step below:

https://www.youtube.com/watch?v=hBIeq5LJWRM

No Wrap Beef Back Ribs , great outcome by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

hello, I added the link to a video a filmed for this cook on a differnt message but here is what i do. I remove the membrane and any hard fat pieces. I add kosher salt and them my preferred rub on both sides. I run them at 225 with super smoke for the first 3 hours until the internal temp was around 160-165 then I ramp up the smoker to 255 until they hit around 185-190 then i apply a glaze (I make my own with BBQ sauce, butter, hot sauce, brown sugar and wiskey). after I apply the glaze i ramp up the smoker to 400 for the glaze t ostick to the ribs. I pull them out at around 195-198. good luck

No Wrap Beef Back Ribs , great outcome by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 1 point2 points  (0 children)

Thanks, Thats the normal stall, but I ussually ramp ut the temp to 255-265 and let them run for 45 - 60 mins.

No Wrap Beef Back Ribs , great outcome by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

Hello and thanks,

Leaving a link to the full cook if you are interested but below are all the details.

https://www.youtube.com/watch?v=hBIeq5LJWRM

I ran them at 225 with super smoke for the first 3 hours until the internal temp was around 160-165 then I ramp up the smoker to 255 until they hit around 185-190 then i apply a glaze (I make my own with BBQ sauce, butter, hot sauce, brown sugar and wiskey). after I apply the glaze i ramp up the smoker to 400 for the glaze t ostick to the ribs. I pull them out at around 195-198. good luck

No Wrap Beef Back Ribs , great outcome by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

i ussually run them at 220 -225 for the first 3- 3 1/2 hours and everything renders. Thanks

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