Beef Rib Question

Elkhound · 05-10-2005, 10:38 AM

Luther's BBQ in Texas used to serve beef ribs. Does anyone know what cut they were or even where I can get the type of ribs they used? I miss the all you can eat for $9.99 deal they used to have. They have since changed to pork ribs which are also good, but if I can get my hands on some of the beef ribs, I am going to give them a try.

brdbbq · 05-10-2005, 10:51 AM

See them, just about everywhere in McKinney

Mark · 05-10-2005, 11:06 AM

Texas-based "County Line" used to serve good beef ribs. They were the ribs off "prime rib"

Elkhound · 05-10-2005, 11:55 AM

Hate to buy an entire rib roast just to get the ribs.

Bigdog · 05-10-2005, 02:01 PM

Quote:

Originally Posted by Elkhound

Hate to buy an entire rib roast just to get the ribs.

You might want to check with your local butcher to see if he/she can cut you off some. Around here we refere to those ribs as dinosaur ribs. Good luck. I'm a beef rib man too.

Mark · 05-10-2005, 02:14 PM

Good point dog. The ribs are basically a by-product of prime rib and should be relatively cheap. After all, people buying prime rib ain't gonna be happy paying for bones. Back when I lived is Austin, I'd routinely leave County Line after dinner with a large box of "sub-standard" ribs they'd give me for my Irish Wolfhound. Fully smoked but no sauce. Have to admit I ate one or two (just to see if my dog would like them).

Bigdog · 05-10-2005, 02:42 PM

Another way to get them is to ask someone who buys their beef by the side and ask them if you can but the ribs. They will probably just give them to you. I got a bunch of short ribs this way. They suck if you don't know how to cook them.

Elkhound · 05-10-2005, 02:43 PM

Sounds like I'm goin dinosaur huntin.

jgh1204 · 05-11-2005, 07:49 AM

Here is my recipe for beef ribs. Buy the cheapest finger ribs you can find.
Take off the membrane. Rub generously with your favorite rub.
Let sit 24 hours. Throw in the trash. Get some pork ribs because I cannot cook beef ribs to save my life.

Bigdog · 05-11-2005, 01:15 PM

Quote:

Originally Posted by jgh1204

Here is my recipe for beef ribs. Buy the cheapest finger ribs you can find.
Take off the membrane. Rub generously with your favorite rub.
Let sit 24 hours. Throw in the trash. Get some pork ribs because I cannot cook beef ribs to save my life.

Nice.

nucleargeek · 05-11-2005, 01:45 PM

My advice would be to get used to pork ribs and forget about the dinosaur bones. You want beef....make a brisket!

dapittboss · 05-11-2005, 03:22 PM

I'll make beef ribs once in a while just for a change. As long as you get it into your head that they wont be as good and meaty as your pork ribs, you will be ok. They still taste good, just not as good. Or not. Hell, I don't know.

Jorge · 05-11-2005, 03:54 PM

I'll soak them overnight in some tomato juice, vinegar, mustard, rub of the day etc. Cook about 250 until tender. Finish over the grill to firm up the crust. They aren't fall apart tender like you can make a pork rib, but it's a nice beef flavor. Not better, just different. Have the butcher trim the ribs from a rib roast is a winner. If the price isn't insane I have that done and then get the roast sliced 1" thick for steaks and FoodSaver them. The ribs are a bonus.

Neil · 05-12-2005, 03:31 AM

Sam's Club usually has beef ribs for $1.88/#. I 3-2-1 them just like spares and they turn out great. Just make sure you keep your temps down, 190-200. Very tastey and tender.

jgh1204 · 05-12-2005, 11:05 PM

Now when I think about doing beef ribs, I just throw $10 bucks in the trash. It's quicker and the results are the same.

05-10-2005, 10:38 AM	#1
Elkhound On the road to being a farker Join Date: 04-29-05 Location: Houston, TX	Beef Rib Question Luther's BBQ in Texas used to serve beef ribs. Does anyone know what cut they were or even where I can get the type of ribs they used? I miss the all you can eat for $9.99 deal they used to have. They have since changed to pork ribs which are also good, but if I can get my hands on some of the beef ribs, I am going to give them a try.

05-10-2005, 10:51 AM	#2
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	See them, just about everywhere in McKinney __________________ Former Texan Former New Englander Former Husband :-)

05-10-2005, 11:06 AM	#3
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Texas-based "County Line" used to serve good beef ribs. They were the ribs off "prime rib" __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

05-10-2005, 02:14 PM	#6
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Good point dog. The ribs are basically a by-product of prime rib and should be relatively cheap. After all, people buying prime rib ain't gonna be happy paying for bones. Back when I lived is Austin, I'd routinely leave County Line after dinner with a large box of "sub-standard" ribs they'd give me for my Irish Wolfhound. Fully smoked but no sauce. Have to admit I ate one or two (just to see if my dog would like them). __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

05-10-2005, 02:42 PM	#7
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Another way to get them is to ask someone who buys their beef by the side and ask them if you can but the ribs. They will probably just give them to you. I got a bunch of short ribs this way. They suck if you don't know how to cook them. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

05-10-2005, 11:55 AM	#4
Elkhound On the road to being a farker Join Date: 04-29-05 Location: Houston, TX	Hate to buy an entire rib roast just to get the ribs.

05-10-2005, 02:43 PM	#8
Elkhound On the road to being a farker Join Date: 04-29-05 Location: Houston, TX	Sounds like I'm goin dinosaur huntin.

05-11-2005, 07:49 AM	#9
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Here is my recipe for beef ribs. Buy the cheapest finger ribs you can find. Take off the membrane. Rub generously with your favorite rub. Let sit 24 hours. Throw in the trash. Get some pork ribs because I cannot cook beef ribs to save my life. __________________ Wannabe BBQ Illuminati

05-11-2005, 01:45 PM	#11
nucleargeek Full Fledged Farker Join Date: 10-15-04 Location: Midlothian, TX	My advice would be to get used to pork ribs and forget about the dinosaur bones. You want beef....make a brisket! __________________ Vance Smokin Kro's BBQ NB Bandera If God didn't want us to eat animals, he wouldn't have made them outta meat!

05-11-2005, 03:22 PM	#12
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	I'll make beef ribs once in a while just for a change. As long as you get it into your head that they wont be as good and meaty as your pork ribs, you will be ok. They still taste good, just not as good. Or not. Hell, I don't know. __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

05-11-2005, 03:54 PM	#13
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I'll soak them overnight in some tomato juice, vinegar, mustard, rub of the day etc. Cook about 250 until tender. Finish over the grill to firm up the crust. They aren't fall apart tender like you can make a pork rib, but it's a nice beef flavor. Not better, just different. Have the butcher trim the ribs from a rib roast is a winner. If the price isn't insane I have that done and then get the roast sliced 1" thick for steaks and FoodSaver them. The ribs are a bonus. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

05-12-2005, 03:31 AM	#14
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Sam's Club usually has beef ribs for $1.88/#. I 3-2-1 them just like spares and they turn out great. Just make sure you keep your temps down, 190-200. Very tastey and tender. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

05-12-2005, 11:05 PM	#15
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Now when I think about doing beef ribs, I just throw $10 bucks in the trash. It's quicker and the results are the same. __________________ Wannabe BBQ Illuminati

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