Smoked Beef Ribs

I made these ribs for my pregame meal-Hook'em Horns!

How were they?

What cut of ribs are they? They look like a plate rib.

Plate rib. Real easy cook. Smoked for 4 1/2 hours at about 250 degrees. Used charcoal with mix of apple wood and post oak in my small Weber Smoker. Very tasty.

I've been looking for some to cook but can never find them in the grocery stores. Where did you get yours?

Aldi had them the last time I was there.

Winnco-I asked at the butcher area and they brought it out from the back.

Awesome thanks guys I'm going to try to track some down this week.

I have never smoked a beef rib. Is there anything different than cooking pork ribs?

Rub, smoke temp, smoke time, internal temp?

IMO, yes - low(close to 200 as you can stay), slow(can't rush or go over 225 - they'll dry out), and long(4+ hours).
In/on BEEF rib rubs, I use no sugars and use black peppers only (no paprika/ceyenne).

There is no 'internal temp' to attain or worry about (as in raw pork); the key is to not 'burn' the moisture out of the beef!

^^^ this ... if you burn the moisture out, you have jerky with bones in it and tougher than boot leather ... but when done right ... MmmmmmMmmmmmGood!

I used my Weber Smokey Mountain smoker. I filled my water pan and smoked with charcoal and wood pieces at 250 degrees for 4 1/2 hours. I only mopped it once at 3 1/2 hours, The ribs were almost 200 degrees when I pulled them off and rested for 45 minutes. Not dry at all. And nice smoke ring too.

So just kosher salt and pepper and maybe a touch of garlic (as I do my brisket) is what I am going to try. I typically smoke at 250 to 275 but will drop it down for this. Thanks guys.

I smoked some a month or so ago, just salt and pepper, 250 for about 4 hours. As you can see they were plenty juicy and tender.

Wal Mart generally has them, you have to look for them though, they are usually by the briskets or by the lamb

Darn.....just got through with dinner....looked at your picture, and mouth watered like crazy. NOT FAIR !