Beef First time doing beef ribs

[Reecard]

I am doing dino beef ribs this Sunday, and looking forward to it. Is there anything that I should do specifically? Or any tips?

 

[MidwestSmoker]

 

[Reecard]

Perfect, thanks so much. I will post before and after pics don't worry!!

 

[Slimpicker]

Perfect, thanks so much. I will post before and after pics don't worry!!

You better!!!

 

[Timmy]

You better!!! View attachment 6555

^^^^^^^^^^Ya, what he said.

 

[Reecard]

Well here is the progression!! Turned out amazing! If you have questions, feel free to ask.

 

[GrillDad]

When I did beef ribs on the Traeg they were not tender. Did you get tender ribs? What temp? How long did you smoke before wrapping and how long did you cook after? Those look awesome

 

[JPSBBQ]

Well here is the progression!! Turned out amazing! If you have questions, feel free to ask.

Two great rubs right there. 1836 is one of the best out there. Period. Love me some beef ribs. Cooking the slab vs individual is my preference as well. Bravo!

 

[Reecard]

When I did beef ribs on the Traeg they were not tender. Did you get tender ribs? What temp? How long did you smoke before wrapping and how long did you cook after? Those look awesome

I followed the video above pretty much to a T for temp. As for the tenderness, all I can say is wow. They turned out amazingly tender!!

 

[mGpunkt8]

Hey
Yesterday I tried my first beef back ribs, bit i was a little dissapointed.
So: I got them as a present, so i dont know really about the quality of the meat. I removed the membrane on the back, rubbed them with salt an pepper and put them in the Traeger with Hickory Pellets at 105°C without wrapping until they hat 95°C as the meatprobe said - so just like the receip in the Traeger app told me.
The inside of the meat got really good, juicy, good smoke flavor. BUT also on the meatside of the ribs it built like a very chewy, hard membrane, not possible to eat, so they did not have tha FOB like in all the videos. Now i know that there is/was no membrane on the meatside, so where did this came from?
I have to admit i hat do leave my ribs alone a few hours, so i could no spritz dem every 30min. What you guys think, is that the reason for that membrane like thing on the meatside?
Thank you guys, and sorry for my english I'm not a native english speaker^^