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View Full Version : Beef ribeye roast ribs... Need help (as always)...


Al Czervik
11-25-2011, 11:07 AM
Unlike those farkin' beef chuck country style ribs :tsk: I asked for help on earlier this week, this time I have some REAL beef ribs (complete with bone) that I'd like some advice on.

I steaked up one of the standing rib roasts I bought on Weds and have a four bone rib left over I'd like to cook up today. I've already seasoned it up with 3EYZ rub and am planning on snacking on it this afternoon. I'm sure this is old hat to a lot of you, but I've never done beef ribs before. :shocked:

Here it is front and center.

http://img214.imageshack.us/edit_preview.php?l=img214/1131/p1040428h.jpg&action=rotate

Please help and thanks in advance for your input. :becky:

LMAJ
11-25-2011, 11:14 AM
It's brisket on a stick so thats how you cook 'em
Low and slow 5-6 hours. Be careful though... they are so good they will become a favorite!

Grillman
11-25-2011, 11:19 AM
For me, Beef Ribs are a Ribeye steak on a stick...minus the steak. So I cook them
Indirect for about an Hour and a half, then put them on High heat to sear them.
They aren't Fall-of-the-bone tender....they have a little "pull" to them but they are
great this way. Basically I cook them like a Rib Roast....but the Roast part is missing.
LMAJ's method works great too. They have lots of flavor, so it's
hard to go wrong with them.

LuvDbbq
11-25-2011, 11:24 AM
Tell us how they turned out!

gtr
11-25-2011, 11:26 AM
I roughly followed this method

Robert Rodriguez's 10-Minute Cooking School: Texas BBQ - YouTube (http://www.youtube.com/watch?v=ZGOQ_npS4pI)

but I didn't do the wrapping, so it was basically the way LMAJ says. Turned out fanfarkingtastic. I've only done 'em once and I really loved 'em. They'll probably be the next thing I cook. I just used kosher salt & cracked black pepper as a rub and at the end checked for tenderness with a toothpick.

Al Czervik
11-25-2011, 11:42 AM
For me, Beef Ribs are a Ribeye steak on a stick...minus the steak. So I cook them
Indirect for about an Hour and a half, then put them on High heat to sear them.
They aren't Fall-of-the-bone tender....they have a little "pull" to them but they are
great this way. Basically I cook them like a Rib Roast....but the Roast part is missing.
LMAJ's method works great too. They have lots of flavor, so it's
hard to go wrong with them.

Thanks Grillman (and everyone)... My Thank You button doesn't work for Grillman but it does for everyone else... :confused:

Al Czervik
11-25-2011, 11:53 AM
Great video gtr... Especially like the last line... :heh:

Al Czervik
11-25-2011, 12:18 PM
Sitting out waiting for the smoker to come up to temp...:bored:

http://img440.imageshack.us/edit_preview.php?l=img440/5789/p1040437hl.jpg&action=rotate

Into the unit they go at about 260...:thumb:

http://img521.imageshack.us/edit_preview.php?l=img521/138/p1040439y.jpg&action=rotate

More pron to come... :becky:

Wampus
11-25-2011, 12:45 PM
Lookin forward to the results Al. You got me all geared up for BBQ beef now!



gtr....I've seen that vid before. I watch it every time. LOVE IT!

Al Czervik
11-25-2011, 01:32 PM
http://img843.imageshack.us/edit_preview.php?l=img843/5971/p1040442i.jpg&action=rotate

The reflection off the foil washes this out pretty bad... If I knew how to take a picture, I'm sure I could compensate. :tsk: Anyone seen Caseydog today?

Dallas Dan
11-25-2011, 02:15 PM
Lookin' good!

LMAJ
11-25-2011, 02:37 PM
Starting to drool.....

Al Czervik
11-25-2011, 03:21 PM
I was starting to drool too... They weren't pulling back from the bone, but were probing very tender at anywhere from 175 to 190. One voice, among the countless other voices in my head :crazy:, was saying leave them on longer. Another voice, which was connected to my grumbling belly, was YELLING it's time to eat. I gave way to the second voice. I pulled them and let them sit for about 10 minutes and then took this pic after I sliced them up.

http://img835.imageshack.us/edit_preview.php?l=img835/9346/p1040450v.jpg&action=rotate

They tasted farkin' fantastic for sure. They definitely also had the "pull" that Grillman refered to... I'm just not sure they didn't have too much pull to them. I'm thinking that if I would have left them on longer some of the connective tissues would have relaxed a bit more and the meat would still have been tender and juicy. :tsk:

Oh well, all in all it was a tasty snack and a good learning experience. :becky:

Please feel free to offer additional advice... I've got another one that I'll be tackling around Christmas.

LMAJ
11-25-2011, 05:04 PM
OH MY!!! I REALLY REALLY REALLY want some beef ribs now.

Dallas Dan
11-25-2011, 05:09 PM
Dang those look good! Now I need to try beef ribs like that!