Beef Ribs - what cut?

Hedgeley · Jul 5, 2013

Ok. I've done the "brisket" (right - a 2 lb tough cut of meat with barely any fat cap) and I've done chicken with turned out really well. Roast beef was perfect. Before I tackle Pork ribs I'd like to try some beef ribs. My question is - which cut is best. I'm clueless on these things and the wife wanted to know whether to buy side or back. And what do they mean by short ribs? I'm dying to try these cause I love beef ribs in the restaurant. Smoke? I have some apple chunks left over from the chicken smoke, but I'm sensing something a bit different. Not a huge fan of mesquite or hickory. What about cherry?
You guys are the gods of bbq. please help me on the road to becoming a Jedi Master. I'm merely a padawan. Help me Obi Wan Kenobi, you're my only hope.:drama:

LMAJ · Jul 5, 2013

I can usually only get short ribs or flanken cut ribs.
I don't know the difference between side or back ribs, but if I had to guess that would be like back and spare ribs in pork. I cook beef ribs like I cook brisket, low and slow and trim them pretty aggressively, getting rid of all the hard fat that will never render. Don't forget to remove the membrane on the back of the ribs - not tasty at all...
As far as wood - we like cherry with beef.

Don't shy away form pork ribs, toss some on the cooker over the beef ribs and let that porky goodness ooze on the beef...

Moose · Jul 5, 2013

I've had the best luck with beef back ribs, as they seem to have the most meat on them. and the size of the ribs on a rack range from small to pretty good sized. Here's what a small rack looks like:

I would also second all of LMAJ's suggestions about cooking etc.

Al Czervik · Jul 5, 2013

I've done both back ribs and short ribs and as of late have preferred the short ribs... They are more expensive than the back ribs but around here have a lot more meat on them. Here is link to some I did a while back for a throwdown.

http://www.bbq-brethren.com/forum/showthread.php?t=146669

It shows what they look like and how I prepared them. Hope it helps.

:mrgreen:

Hedgeley · Jul 5, 2013

What can I say but wow

That link looks fantastic. Only thing is - do you have access to Lea and Perrins Worcestshire sauce? Let me know of you don't. I'll send you some down sometime. Can't be beat. It's the original.
And thanks all. I'll let you know how it goes. My Temp probes quit on me, but judging by what I've seen, won't need them.
This is becoming addictive. I've been smoking for just over a month now, and have accumulated over 100lb of charcoal (Royal Oak and some Costco Maple) And used another 50. bought some apple chunk wood, and am going to get some cherry and alder next. Sorry, SC, but not a big fan of hickory until I learn how to control the smoke.:bow:

Al Czervik · Jul 5, 2013

Hedgeley said:
do you have access to Lea and Perrins Worcestshire sauce?

I have seen it and will make a point of getting some to give it a try... Thanks!

Hedgeley · Jul 5, 2013

Lea and Perrins

It's the best there is. The original - kinda like Tabasco original is the best. Guarded recipes
tabasco is great on eggs, Lea and Perrins on beef is a staple in our house

Marrs · Jul 6, 2013

I love to do untrimmed short ribs.

LMAJ · Jul 6, 2013

Lea and Perrins

I didn't even know there was any other brand.... it's always been Lea and Perrins at our house.

Hedgeley · Jul 8, 2013

Short Rib Report

Al Czervik said:
I've done both back ribs and short ribs and as of late have preferred the short ribs... They are more expensive than the back ribs but around here have a lot more meat on them. Here is link to some I did a while back for a throwdown.

http://www.bbq-brethren.com/forum/showthread.php?t=146669

It shows what they look like and how I prepared them. Hope it helps.

:mrgreen:

Wife bought me some short ribs - not as nice as the ones you guys showed, but decent enough. Made an attempt at the sauce since I didn't have all the ingredients. Smoked the ribs using cherry chunks and Maple Lump charcoal at 275 for 2 hours and rested for 1/2 hour. Perhaps I oversimplified, and I didn't braise them but they still came out pretty good. One thing I'm going to have to refine is how much smoke is needed. I think I oversmoked, cause a lot of the time the chunks were blowing white smoke, and I don't think that much is needed. I had 3 to 4 chunks in most of the time. One or two would have been sufficient. The other thing I'm wary of (and this is cause I'm used to grilling) is overcooking. I keep thinking that will toughen the meat. Gotta get past that. I guess that's why braising in this case would have helped.
Thanks for all the help. This site is an amazing resource, especially for someone only a couple months into this smoking addiction.
I think I'm going to do some caveman steaks next. I'm really intrigued by that process. Nice to have a smoker (Napoleon Apollo 3 in 1) that's that versatile.

Zin · Jul 8, 2013

Meaty beef spare ribs are the king of all ribs, its hard to find meaty spares so short ribs are the next best rib. Thick cut flanken ribs are also very delish

Marrs · Jul 8, 2013

Hedgeley said:
Perhaps I oversimplified, and I didn't braise them but they still came out pretty good.

No need to braise. They'll get super tender with enough time on the smoker.

Hedgeley said:
I think I oversmoked, cause a lot of the time the chunks were blowing white smoke...

You are correct. You need a "thin blue line". If you do a search of the forums using the search form at the bottom of the page you'll find some pictures to help you see what a thin blue line looks like.

Welcome to the addiction (and the forums)! There are a lot of helpful people here so don't be afraid to ask questions.

Good luck,

luke duke · Jul 8, 2013

Moose said:
I've had the best luck with beef back ribs, as they seem to have the most meat on them.

You must have gotten some poor short ribs.

luke duke · Jul 8, 2013

Zin said:
Meaty beef spare ribs are the king of all ribs, its hard to find meaty spares so short ribs are the next best rib. Thick cut flanken ribs are also very delish

What is a beef spare rib?

LMAJ · Jul 8, 2013

Duke - that is one huge short rib! The ones we get are in the three inch long size

82F7F28B-42E3-4C9F-B89C-DD0EDD8A87A2-2701-0000026E48BF9B72.jpg

Hedgeley - 2.5 hours really isn't long for beef ribs - mine usually go 5+ hours.

deguerre · Jul 8, 2013

Al Czervik said:
I have seen it and will make a point of getting some to give it a try... Thanks!

And you call yourself a cook.:tsk:

:becky:

To the OP, my favorite wood for beef, is either oak, or mesquite. I keep going back and forth on those two.

Hedgeley · Jul 8, 2013

luke duke said:
You must have gotten some poor short ribs.

Man, they looked nothing like that. Almost like they were cut sideways from what you're showing. about 1" thick with about 4 -5 bones each cut I'm thinking from what I can determine on the internet (!) they were flanken cut short ribs. I just found a butcher that has opened a new store not too far from here that had a store close by before I moved about an hour away. He knows his stuff, so I'll be consulting him before my next buy

luke duke · Jul 8, 2013

Just ask him for a whole 4 bone rack. It should weigh 4-5 lbs. There is a chance that he will make you get a whole case if he feels that he won't be able to sell them. A whole case is 16 racks. 4 cryovacs with 4 racks in each cryo.

Hedgeley · Jul 8, 2013

FYI (more for me and I'm putting on my favourites) but also hanging it out there for the others like me who are newbies and mostly clueless here's a site that might help.
http://www.amazingribs.com/recipes/beef/zen_of_beef_ribs.html

Hedgeley · Jul 8, 2013

luke duke said:
Just ask him for a whole 4 bone rack. It should weigh 4-5 lbs. There is a chance that he will make you get a whole case if he feels that he won't be able to sell them. A whole case is 16 racks. 4 cryovacs with 4 racks in each cryo.

I could turn this into a long drawn out excuse to keep typing - like the fact that my old neighbour was a butcher and his cousin owns this new shop - but thanks. I'll be sure to mention that (the cut). And not frozen. I go back "home" from time to time and I'm sure I could get whatever cut I want.
Ahh, I wish I wish I had discovered smoking about 25 years ago. I could have had any cut I wanted. I had to be content with porterhouses and RibEyes to grill...:razz:

Beef Ribs - what cut?

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