Beef vs Pork Ribs

BevoBurn96 · 02-02-2014, 04:11 PM

Since ribs are a hot topic today and I have very little experience with ribs, I thought I'd ask: What differences should one observe in cooking method between beef ribs and pork ribs? I've read up on the 3-2-1 for pork....does the same work for beef?

mykeystoy · 02-02-2014, 04:24 PM

Yes.. actually works better for beef if using a UDS. Time varies with temp. Pork ribs for me and my uds are 2-1~1.5-2 at around 250

sliding_billy · 02-02-2014, 04:25 PM

I do not use 3-2-1 for either pork or beef. It is pretty close for beef backs in my opinion, and wrapping beef backs doesn't hurt. Beef shorts are another story. They really don't cook like ribs. They are more like cooking brisket point.

Gore · 02-02-2014, 04:31 PM

It depends how meaty your beef ribs are. I usually have to add quite a bit more time for mine than for pork.

BevoBurn96 · 02-02-2014, 04:39 PM

Does everyone just go off of the meat pulling back from the bone or temp or some other tell to know when either is done?

I guess if the meatier beef ribs are like brisket, then just probe tender?

scotttex · 02-02-2014, 04:43 PM

If you are talking about reg back ribs for beef. Don't bother even cooking them.

Short ribs, like someone said above, is not like cooking ribs at all. I cook them for 2-3 hours fairly hot (300-325ish) till the meat retreats about an inch off the bone and there is a good dark bark - then move them to the back of the pit for a few more hours till probe tender. wrap with butcher paper if you think they are getting too dark.

They will take 5-6 hours min. and can take as long as 7-8.

02-02-2014, 04:11 PM	#1
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	Beef vs Pork Ribs Since ribs are a hot topic today and I have very little experience with ribs, I thought I'd ask: What differences should one observe in cooking method between beef ribs and pork ribs? I've read up on the 3-2-1 for pork....does the same work for beef? __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

02-02-2014, 04:25 PM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I do not use 3-2-1 for either pork or beef. It is pretty close for beef backs in my opinion, and wrapping beef backs doesn't hurt. Beef shorts are another story. They really don't cook like ribs. They are more like cooking brisket point. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

02-02-2014, 04:31 PM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	It depends how meaty your beef ribs are. I usually have to add quite a bit more time for mine than for pork. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-02-2014, 04:39 PM	#5
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	Does everyone just go off of the meat pulling back from the bone or temp or some other tell to know when either is done? I guess if the meatier beef ribs are like brisket, then just probe tender? __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

02-02-2014, 04:24 PM	#2
mykeystoy Full Fledged Farker Join Date: 07-13-09 Location: South Prairie, Washington	Yes.. actually works better for beef if using a UDS. Time varies with temp. Pork ribs for me and my uds are 2-1~1.5-2 at around 250

02-02-2014, 04:43 PM	#6
scotttex Is lookin for wood to cook with. Join Date: 08-24-12 Location: Sugar Land, Texas	If you are talking about reg back ribs for beef. Don't bother even cooking them. Short ribs, like someone said above, is not like cooking ribs at all. I cook them for 2-3 hours fairly hot (300-325ish) till the meat retreats about an inch off the bone and there is a good dark bark - then move them to the back of the pit for a few more hours till probe tender. wrap with butcher paper if you think they are getting too dark. They will take 5-6 hours min. and can take as long as 7-8.