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Texas beef ribs
- Thread starter Big Dan
- Start date
Big Dan
Full Fledged Farker
Bonewagon
Babbling Farker
Nice! Those look great. :thumb:
jeffturnerjr
is Blowin Smoke!
Looks amazing!
BriGreentea
Knows what a fatty is.
And for the record, the Cowboys rule and so does Tony Romo. Jealously gets the best out of people.
dirtydingus
Knows what a fatty is.
Looks like a winning combo.
Zin
is Blowin Smoke!
Its not December yet.
Zin
is Blowin Smoke!
Nice ribs, shorties are awesome ribs. Beef #1 Pork a very distant 2nd.
joemat
Full Fledged Farker
Nicely done. Makes me want to do some beef ribs next weekend.
TXM489
Knows what a fatty is.
Second That!!!! Romo blows
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dport7
is One Chatty Farker
have to try me some of those ribs, they look great. good job.
shirknwrk
is one Smokin' Farker
Rib pron made me hungry. Game left me smiling. 
landarc
somebody shut me the fark up.
Oh man, those are well done, and nice hunks of meat to start with as well
Dallas Dan
is one Smokin' Farker
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. :sad:
Smokin79536
MemberGot rid of the matchlight.
Looks mighty fine! I did beef back ribs Texas style last weekend
speedrcer1
is Blowin Smoke!
Funny, I've never done beef ribs. Did you cook them to a temp or doneness?
And what was that?
BTW, They look awesome!
And what was that?
BTW, They look awesome!
Tonybel
Babbling Farker
I like beef ribs and you sir did them right.
LoneStarMojo
is one Smokin' Farker
Incredible looking rib cook. Gotta do me some of those soon!
aawa
Babbling Farker
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.
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.
luke duke
is Blowin Smoke!
You can find them at Mexican grocery stores. They cut them perpendicular to the bone (flanken cut) and call them tablitas. The pre-marinated tablitas are excellent for grilling or you can ask them to get some uncut racks from the back.
http://www.dallasnews.com/lifestyle...-for-quick-grilling-beef-turn-to-tablitas.ece
