Thread: Texas beef ribs
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Unread 10-21-2013, 08:54 AM   #39
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Originally Posted by Dallas Dan View Post
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.
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.

Originally Posted by speedrcer1 View Post
Funny, I've never done beef ribs. Did you cook them to a temp or doneness?
And what was that?
BTW, They look awesome!
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.
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