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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 07-05-2013, 10:06 AM   #1
Hedgeley
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Default Beef Ribs - what cut?

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?
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Unread 07-05-2013, 10:17 AM   #2
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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...
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Unread 07-05-2013, 10:35 AM   #3
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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.
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Unread 07-05-2013, 10:53 AM   #4
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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/sh...d.php?t=146669

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

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Unread 07-05-2013, 11:12 AM   #5
Hedgeley
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Default 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.
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Unread 07-05-2013, 11:31 AM   #6
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Quote:
Originally Posted by Hedgeley View Post
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!
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Unread 07-05-2013, 12:08 PM   #7
Hedgeley
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Default 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
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Unread 07-06-2013, 08:54 AM   #8
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I love to do untrimmed short ribs.
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Unread 07-06-2013, 09:55 AM   #9
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Default Lea and Perrins

I didn't even know there was any other brand.... it's always been Lea and Perrins at our house.
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Unread 07-08-2013, 08:59 AM   #10
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Thumbs up Short Rib Report

Quote:
Originally Posted by Al Czervik View Post
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/sh...d.php?t=146669

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

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.
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Unread 07-08-2013, 09:49 AM   #11
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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
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Unread 07-08-2013, 10:20 AM   #12
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Quote:
Originally Posted by Hedgeley View Post
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.

Quote:
Originally Posted by Hedgeley View Post
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,
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Unread 07-08-2013, 12:55 PM   #13
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Quote:
Originally Posted by Moose View Post
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.

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Unread 07-08-2013, 01:11 PM   #14
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Quote:
Originally Posted by Zin View Post
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?
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Unread 07-08-2013, 01:13 PM   #15
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Duke - that is one huge short rib! The ones we get are in the three inch long size




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