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Saturday, March 22, 2014

Steak on a Stick

We have been making a push lately to work off the excess inventory in our chest freezer.  Chest freezers are great for allowing you to pick up meat in large quantities when on sale.  Just vacuum pack your bounty and they keep your treasure almost like new.  The bad thing is you tend to forget what inventory is inside and items tend to get lost.  Last weekend while rummaging through the meat cave, I found our last half rack of beef ribs.  So, that was dinner.

First, I took the rack, peeled the membrane off of the back, then washed and dried.

Usually I add some sort of BBQ rub that is made with beef in mind. This time though, I had the steak on the stick theme in my head.  So, I seasoned them just like I would a steak going on the grill.  Sea salt and cracked pepper, as well as some onion powder and granulated garlic.

I brought my smoker to 250 F and added pecan wood to the ash pan.  The ribs went on the top rack of the smoker.

Here they are after about two hours.  Notice the heavenly light that is bathing this meat treat?

My target for beef ribs is about four hours of cook time.  This is usually a temperature of about 180-190 F internal.  I go out and check my ribs after three and a half hours and start probing with my thermometer.  When it slides in like butter, you know you are done.  This rack took about three hours and 45 minutes and had an internal temperature of 187 F.  I brought them inside and let them rest for 15 minutes before slicing.

Served with a baked potato and a side salad.  These ribs lived up to my expectations of Steak on a Stick.

Thanks for stopping by,



  1. I do love them beef bones. We do not cook them often because we just cannot find decent bones with some meat on them.

    1. Have you tried Restaurant Depot? You can use your KCBS membership to get in for the day.

  2. I have been there but was picking up a brisket. I will look next time I am in the mood for beef ribs which is right now.

    1. Our RD had beef back ribs. They looked good. Keep an eye out for them.