Will be using BGE with Oak and Pecan. Grill temp at 250 indirect heat.

Watching some You Tube Videos, questions so far:
1. Do you remove the membrane on bone side of ribs?
2. Do you remove fat cap from top of ribs?
3. Do you use Worcestershire sauce for binder?
4. Only Salt and Pepper or other rub?
5. Internal temp at done?
6. Rest, how long?

I do Beef ribs all the time on my BGE. Your wood mixture is fine, though I just use oak. I use salt and pepper only, no binder. Follow this Franklin video and you will succeed, they are very easy to smoke.

Have fun and post pictures!

Thanks DuncanLEO!

Watching some You Tube Videos, questions so far:
1. Do you remove the membrane on bone side of ribs?
Yes, I do this on all ribs, beef or pork
2. Do you remove fat cap from top of ribs?
Some, I tend to leave a little fat, maybe 1/4 here and there but most of the fat will be trimmed off
3. Do you use Worcestershire sauce for binder?
Never used or had a need, see next answer
4. Only Salt and Pepper or other rub?
Have done only salt and coarse ground pepper, and other times rubbed liberally with Rudys rub, both make outstanding bark and taste
5. Internal temp at done?
I cook em roughly 4-5 hours at ~250-275, slow, you can drink more beer this way and the Mrs thinks you're working hard for the family
6. Rest, how long?
On a cutting board covered slightly with aluminum foil opened at both ends, roughly ~20 minutes, you can knock out two more beers easily here

You're welcome my man

Removing the membrane from beef ribs is not a must. I find since the plate ribs smoke 4-5 hrs longer than pork it holds the rib together once all the fat renders. If I do anything I may just quickly score the membrane to allow the rub to penetrate which is very minimal. I generally skip a slather and may use just a splash of hot sauce. Beef ribs are super simple and easier than a brisket. Good Luck!

I make a rub of course black pepper, Lawry's season salt, garlic powder, onion powder, and paprika.

I remove the membrane. Then rub the Beef Short Ribs down with 50/50 mix of yellow mustard and dill pickle juice. Then season up my ribs with the rub mix made up listed above.

Smoke over post oak at 265/275 degrees. While smoking I will spritz my ribs with a mixture of 1 tablespoon of apple cider vinegar, 2 cups of apple juice, & 1/4 cup of Worcestershire sauce, 1/4 cup of beer.

If I wrap I use butcher paper once get a bark that I like and take to internal temp of 200 degrees. Rest them in a cooler once pulled off the smoker

One of my favorite things to smoke. Like DuncanLEO I just follow Franklin's method. They are so good! It's like a brisket and bone in prime rib roast had a baby and the progeny is smoky, delicious, flavorful greatness.

Mark Fairchild said:

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Will be using BGE with Oak and Pecan. Grill temp at 250 indirect heat.

Watching some You Tube Videos, questions so far:
1. Do you remove the membrane on bone side of ribs?
2. Do you remove fat cap from top of ribs?
3. Do you use Worcestershire sauce for binder?
4. Only Salt and Pepper or other rub?
5. Internal temp at done?
6. Rest, how long?

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1. I leave the membrane on both beef and pork ribs, havent noticed a big difference either way and its just more work.
2. Yes, bark wont develop as well on top of the fat and the bones have plenty of marbling for moisture.
3. You can. Could also use: mustard, olive oil, even water. Binder isnt critical and you wont get any difference in using any of those.
4. Salt, Pepper, Garlic, maybe a little of something else but keep it pretty simple.
5. When it probes soft like butter, will be around 200 like a brisket, but dont pull at a specific temp.
6. As long as you can 1 hour minimum is preferred, more is better. Again just like a brisket. Ideal slicing temp is around 140-150 internal temp.

Beef ribs are easy, just do all the same things you would with a brisket and go from there. I cook at the same temp, season the same, wrap the same (butcher paper when the bark is good and set), and pull when it probes the same like a done brisket.

Don't overthink it. If you can easily take off membrane take it off, if not don't worry. Cook until it starts to fall apart, don't worry about checking temp or any of that nonsense. Season well, and enjoy. One of my favorite pieces of meat, should be ready in 4-6 hours depending on the size and heat.

CrawfordAg said:

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Removing the membrane from beef ribs is not a must. I find since the plate ribs smoke 4-5 hrs longer than pork it holds the rib together once all the fat renders. If I do anything I may just quickly score the membrane to allow the rub to penetrate which is very minimal. I generally skip a slather and may use just a splash of hot sauce. Beef ribs are super simple and easier than a brisket. Good Luck!

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How long do you smoke pork ribs for if you're smoke plate ribs for 4-5 hours longer than pork ribs?

ontherocks said:

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Don't overthink it.

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This is it. Don't need to gussy up a fatty piece of beef mana. The more you add to it the more likely to make a mistake. Good smoke, consistent low and slow temps, and a simple rub (salt and pepper) is fail proof. Once you start adding a bunch of additional stuff there is more room for failure. Not saying more complex rubs and such won't produce a solid product, it just introduces more room for error.

I watched this video the other day, as i like almost everything Meat Church puts out. This is with pitmaster from Goldees BBQ. Worth a watch if you got the time.

I love beef ribs. I have trouble finding them.

Meat church or Chuds is a good one to follow.

When I do beef ribs I try to take off any silver skin and trim some of the fat cap if excessive. As for seasoning I coat it with Worcestershire Sauce, then cover it with some Meat Church Holy Cow or Holy Gospel, coarse pepper and then sprinkle Cholula hot sauce on the meat side. Always comes out amazing.

Pork ribs ( St Louis cut) are usually about 5 hours. I either go 3-1-1 with spritz and wrap for an hour or just let it ride unwrapped if I don't have a sugary rub (jerk marinade or s&p). People that use the old 3-2-1 method will end with overcooked fall off the bone ribs. I enjoy more of a bite on my ribs similar to a tender steak. When I do beef plate ribs they generally go 8-9 hours. They're generally a lot thicker cut and tougher connective tissue that takes time to break down properly.

THANK YOU to all of y'all, this helps A LOT!