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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2012, 11:16 AM   #1
LADawg
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Default Beef Ribs ?

I come asking for HELP……. I have never cooked and Beef Ribs. I'm not talking about Beef Short Ribs, rather Beef Back Ribs. This week Publix had them on sale and for the price I thought I would give a try at cooking some of 'em. The package I bought are trimmed up nice, but do have some fat so I know that I need to keep this for flavor.
I think I will make a rub using about 2 Teaspoons Paprika, 1/2 Teaspoon each Onion Powder, Garlic Powder, Black Pepper, and Salt. Rub them down good with this and put them on my WSM at about 250° for 5 to 6 hours. I will use a rib rack when cooking them.
My question is what changes should I make to the rub, and is this about the correct cooking temperature and time??????
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Unread 07-05-2012, 08:11 PM   #2
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Unread 01-08-2013, 03:15 PM   #3
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Found this video as I was searching for a recipe on beef ribs that I bought from, that's right, Walmart!

I guess I can give them to the bassets.
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Unread 01-08-2013, 05:07 PM   #4
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If you are lucky, you might get enough for one person out of them. If you cook them right, they are tasty just not much there but bones. Your dog will love you.

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Unread 01-08-2013, 05:17 PM   #5
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Reading your original post, 5-6 hours is gonna be way too long. They cook faster than pork. I always have good intentions making beef ribs but I usually regret the end product.
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Unread 01-08-2013, 06:16 PM   #6
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I have tried beef plate (short) ribs before and was not happy with how they came out. I bought a package of beef back ribs today, which I'm going to make tomorrow or Thursday.

I hope I do better with these.

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Unread 01-08-2013, 06:59 PM   #7
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Here is how I cook beef ribs and they always turn out delicious. Two hours at about 290* then wrap for another two hours at 290*. I don't use anything in the foil when I wrap other than the ribs. Check tenderness, and remove from cooker when perfectly tender. Four and a half hours maximum time at 290*.
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Unread 01-08-2013, 07:13 PM   #8
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I tried those Walmart beef ribs - once.

Last week, I decided to try beef ribs again and got these from Restaurant Depot:





Maybe a little too meaty. I smoked them for 6 hours @ ~250*. The were good. Steak on a stick. Texture was closer to steak than fall apart beef ribs. Luckily I got another package of them in the fridge to keep practicing on.
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Unread 01-08-2013, 08:02 PM   #9
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I have had ok luck with beef ribs from wally world, but just NOT enough meat on them.
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Unread 01-08-2013, 08:54 PM   #10
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No meat, just bones. There are exceptions.
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Unread 01-08-2013, 10:22 PM   #11
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I did beef back ribs from Wal Mart once.



ONCE.



I did them at 300 for 1.5 hours and they were done (earlier than I thought).

Since then, I go to Restaurant Depot and get the beef short ribs. BIG difference.








VS








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Unread 01-08-2013, 10:25 PM   #12
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Mmm, Dino bones.
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Unread 01-08-2013, 10:36 PM   #13
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Maybe a little too meaty. I smoked them for 6 hours @ ~250*. The were good. Steak on a stick. Texture was closer to steak than fall apart beef ribs. Luckily I got another package of them in the fridge to keep practicing on.[/QUOTE]

I love the plate / short ribs from RD. I think you'll like them better cooked a little hotter. (275-300). The fat renders a little better. Biggest mistake I made when first doing these was under cooking them. They should probe VERY tender when done.
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Unread 01-09-2013, 07:12 AM   #14
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I don't care for the back ribs not enough meat but the short ribs are another story
i do the 3-2-1 one them at 250 and they turn out amazing
steake on a stick for sure
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Unread 01-09-2013, 08:35 AM   #15
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Quote:
Originally Posted by Southstar Jeff View Post
I love the plate / short ribs from RD. I think you'll like them better cooked a little hotter. (275-300). The fat renders a little better. Biggest mistake I made when first doing these was under cooking them. They should probe VERY tender when done.
Yeah i agree. I was shooting for 275* to 300*, but it was in the 20* outside and just wasn't working. They did probe fairly easy, but some of the meat on top is pretty lean.
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