Once the kettle got up to about 225 degrees or so I put the ribs on. The pans are mostly just to catch any drippings but the extra steam also helps keep the meat moist. All in all it was probably 1/3 cup of coarse ground pepper but since I didn’t really measure it that is a guess.īefore I put the ribs on the cooker I filled the water trough in the SNS with hot water and put a bit of water in some disposable aluminum pans underneath the meat. This morning before I put them on the grill I slathered them in the hot sauce and then on went the pepper. The salt went on the night before and I dry brined them in the fridge overnight. I like to rub a bit of Frank’s Red Hot on the ribs to get the seasoning to stick but you can use mustard or even just water for that if you need to. I like to season my beef ribs like I do brisket so that means salt and pepper. That will provide plenty of smoke for 2-3 hours which is about all the meat will take. I put a couple chunks of oak (just a bag of wood chunks from Home Depot) below the coals and 3 more on top. Oak smoke gives a great flavor to the beef and is a bit stronger than woods like apple or pecan. This should get me 8 hours but I can always add another handful or two of briquettes at the end if I need to.įor beef I like to use oak wood. I lit about a dozen Weber Charcoal briquettes, put them on one side of the SNS, then filled the rest with unlit charcoal. At some point I will upgrade to the Slow N Sear XL which is designed for the 26 inch kettle but for now the 22 inch version works just fine. I am cooking these ribs on my Weber 26 inch kettle with the Slow N Sear. We all know plans like these can go many different directions but I always like starting with a plan. My plan for these ribs was to cook them at 275 degrees for 8 hours. Since beef ribs like this have a lot of fat and connective tissue they can handle a bit more heat than some other cuts. I have never cooked that particular cut from Snake River but I can only imagine it would be transcendent. Snake River Farms also sells racks of American Wagyu plate ribs (3 bone) that weigh in around 7 pounds for $125. ![]() And if you use code MEATLOVER you can save $15 on orders over $100 if you are a first time customer. They are only available for a limited time (and might already be sold out) but you can put your name on a waiting list and be notified when they are back in stock. They weigh 9.36 pounds which is close to the size of two normal racks. These “dino ribs” above are from Porter Road and are 6 bones! I have never seen these cut like this. I prefer plate ribs since they are a bit larger and have a bit more meat but if all you can get is chuck ribs that is fine too. So kind of a live blog and kind of a random mind dump as issues come up during the cook.Īnyway, most beef ribs are either 3 bone Plate Ribs (from bones 6, 7, and 8) or 4 bone Chuck Ribs (from bones 2, 3, 4, and 5). I will be adding to this post throughout the day and tonight after they are done cooking. Above is a picture of the ribs that are currently cooking as I type this. Want more details?įirst off, let’s start with the ribs themselves. ![]() Since I haven’t found “better” yet you just get to read what I do and how I do it. ![]() Some of them are wrong, most are just different from what I do, and some of them will be better. Beef Ribs from Porter RoadīTW, if you don’t want to read 2300 words on how to cook beef ribs on a Weber Kettle let me boil it down:Įach of these steps can go dozens of different ways. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it. This post is going to focus specifically on how do make beef ribs on a Weber Kettle but you can definitely apply a lot of it to your pellet cooker, electric smoker, or whatever you have.ĭisclosure: This post is monetized with affiliate links. I posted about beef ribs here but wanted to do an updated post showing how I smoke beef ribs on my Weber Kettle. That was three years and a LOT of meat ago. The first thing I ever smoked on my Weber Kettle (and on any grill/smoker for that matter) was beef ribs.
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