Texas beef ribs
 

Fire going at 6 a.m. Two nice sized beef ribs. Went on the smoker at 7 a.m. These will be smoked LOW and SLOW at 225 degrees, and I'm hoping to have them done around the 3 p.m. kickoff time for the Texans at Chiefs game.

At 225 8 hours is going to be cutting it really close for the ribs to be completely done.

I'm looking forward to your final pictures though!

Love me some beef ribs...i like the meat and the dogs get the bones. Win Win:biggrin1:

That a rack of short ribs ( English cut ) ?
All I've seen my way..... so far........ are back ribs . They were yummy
so not complaining.

Yeah, shorties, nice and thick. Seasoned with salt and pepper. I don't like to mask the good beef flavor with too many seasonings.

I did mine at 275*ish and they still went 6 hrs....

http://i1326.photobucket.com/albums/...psfb769bab.jpg

I'll probably bump it up in a bit. I'll see how it goes. No hurry. If they aren't done I have plenty of wood and time.

Those look really GOOD!

4 hours into it.....

Big Dan, them ribs are looking delish!! Hopin' them Texan's can do something against those Chiefs.

I do too, but it isn't looking good for the Texans.

I'm hopin the Texans do something against the Chiefs also.



Goooo Broncos!!!!!!!:cool:

Lets hope so.

Nice looking bones.

And for the record, Tony Romo SUCKS!

Man them some fine looking beef ribs! The wife wants me to cook some up for her. I like the beef ribs to but prefer pork, but as long as she is onboard with all this smoking stuff I'm doing now ... Beef ribs it is!

Whats on the side with the ribs today? Anything good?

Home cut fries.

Good looking ribs. Love beef ribs.

Don't think he was a brother, but Tony Romo used to smoke with Under wood. After throwing the ball for hours, I think that was all he could Carrie .


:loco:

Hmmmm. should I even post this ?
why not.
go pats.

Dan, the ribs are looking good. The Texans have not. Go Chiefs!

DONE!! Soft as a babies bottom. Now off for a short rest.

Damn good ribs! Juicy and tender, like biting in to butter.

Nice! Those look great. :thumb:

Looks amazing!

And for the record, the Cowboys rule and so does Tony Romo. Jealously gets the best out of people.

Looks like a winning combo.

Its not December yet.

Nice ribs, shorties are awesome ribs. Beef #1 Pork a very distant 2nd.

Nicely done. Makes me want to do some beef ribs next weekend.

Second That!!!! Romo blows

have to try me some of those ribs, they look great. good job.

Rib pron made me hungry. Game left me smiling. :-P

Oh man, those are well done, and nice hunks of meat to start with as well

Nice job! WHERE did you find such meaty beef ribs? Even my local butcher shop has what they call "meaty" beef ribs with the bones showing. :sad:

Looks mighty fine! I did beef back ribs Texas style last weekend

Funny, I've never done beef ribs. Did you cook them to a temp or doneness?
And what was that?
BTW, They look awesome!

I like beef ribs and you sir did them right.

Incredible looking rib cook. Gotta do me some of those soon!

You can look for beef short ribs or beef chuck ribs. The ones where you can see the bones already are probably beef back ribs. If your butcher or grocery store sells the beef short ribs that are about 2in long, you can ask them if they have the full rack/plate of the beef ribs in the cryovac. They will normally have them and you can buy the plates and the bones are anywhere from 6-12inches long.


You cook the beef ribs to probe tender like a brisket. If you try to go by temperature you can't get consistent results. If you cook to 135/145/165 etc they will end up tough and chewy. I'm not sure of what the correct temperature of the beef ribs are when done correctly, because I go by what the probe says and don't bother temping the ribs.

You can find them at Mexican grocery stores. They cut them perpendicular to the bone (flanken cut) and call them tablitas. The pre-marinated tablitas are excellent for grilling or you can ask them to get some uncut racks from the back.

http://www.foodpostink.com/wp-conten...2-1024x644.jpg

http://www.dallasnews.com/lifestyles...o-tablitas.ece

Restaurant Depot carries them, but you have to buy a package of about 4 racks in them.

Ditto, which is why I almost never buy them. Short ribs are either cut against the bone (like the other picture in this thread), or small, and back ribs are basically shiners with a bit of meat in the middle.

Those look fantastic.

The Dallas Restaurant Depot doesn't usually carry them. They are a special order item and you have to buy the whole case. The last case I got weighed 90 lbs and cost over $400. They were also the 3 bone racks, not the 4 bone racks that I prefer. http://www.bbq-brethren.com/forum/sh...64#post2568364

Good job!

Just got back from Restaurant depot this past weekend in Charlotte and brought back a mess of scallops annnnnd a package of 130's just like the ones you had in your cook.


For a man that's been on a diet and lost 105 lbs and been away from my beloved bbq pit for way too long.....these bad boys look as good as just about anything on the planet could look in my fridge!

Very nice looking bones ya got there!

looking good
 

Looking good and juicy
broncos all the way