[Lizard333]

I am looking to try some beef ribs on the smoker and I am looking for some ideas.  I will be doing the long ribs, not short ribs.  Any help is appreciated!

[RudedoggAZ]

First off I would say it's best remove the membrane like pork ribs. Second make sure you give them time to cook. After I cleaned them up, I patted them dry and I used a light coating of mustard and horseradish. Then threw down a basic rub. I didn't get too fancy with the flavor - Salt, pepper, garlic powder, paprika, and a little bit of thyme.

The last rack of full beef ribs I smoked were cooked for 5 hours at 225/250 no foil, then 1.5hrs to 2hrs foiled and .5hrs to finish them with some sauce. These type of ribs definitely need time for the fat to render so take your time.

 That's just my .2 - Good luck!

[azkitch]

I was going to go on a tear, saying that if he's smoking meat, it'll take a lot of thyme, but thyme is on my side, take all the thyme you want, crap like that, but I want y'all to know I restrained myself.

I tried dino bones once, and 2 of 'em were edible. I saw some small beef rib bones somewhere recently, and at only aboot $2.20/#. I'll have to go for it again someday soon. I don't know why I'm afraid of 'em.

[bearbonez]

 Here ya go.  http://www.thesmokering.com/BeefRibs/default.jsp     Hope that helps.

[Lizard333]

Thanks guys. I will be trying them this weekend so I will let you know how they turned out....

[DanMan]

Wow I went to that smokering link and saw those ribs.  Yep thats my next venture.  @Lizard333 So how did yours turn out?

[Gava Ds BBQ]

I need to try me some beef ribs soon.

[RudedoggAZ]

Now that you mention it... Me too!

[richoso12]

First off I would say it's best remove the membrane like pork ribs. Second make sure you give them time to cook. After I cleaned them up, I patted them dry and I used a light coating of mustard and horseradish. Then threw down a basic rub. I didn't get too fancy with the flavor - Salt, pepper, garlic powder, paprika, and a little bit of thyme.

The last rack of full beef ribs I smoked were cooked for 5 hours at 225/250 no foil, then 1.5hrs to 2hrs foiled and .5hrs to finish them with some sauce. These type of ribs definitely need time for the fat to render so take your time.

 That's just my .2 - Good luck!

Removing the membrane on beef ribs can be challenging, instead of going down the long way, I usually have to go side to side in order to remove the membrane. It's all good my friend.