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Puppyboy
05-09-2007, 09:23 AM
Was thinking about doing up some beef ribs. I have never done these before and was looking for some guidance. I did a quick search and it looks like they need to go to the neighborhood of about 190*. Does the 3-2-1 apply to beef ribs?

*****Editing with the additon of pics*****

jsimonson0
05-09-2007, 09:26 AM
Was thinking about doing up some beef ribs. I have never done these before and was looking for some guidance. I did a quick search and it looks like they need to go to the neighborhood of about 190*. Does the 3-2-1 apply to beef ribs?

I did a set of beef ribs for 2.5 in my SKD. I believe my temps were 250 on average. They damned near didn't make it inside the house (SKD is on my deck less than 6' from the back door)...

Bill-Chicago
05-09-2007, 10:07 AM
J and Pup

Do you get them in a rack?

I only see beef ribs cut up already and in styrophane

SteerCrazy
05-09-2007, 10:15 AM
Beef ribs are typically more bone than meat so don't be upset when they pull back a lot and there's not much meat there. It's worth the try if you've never done them before but don't expect them to be as meaty as spares

Puppyboy
05-09-2007, 10:20 AM
Here they sell "beef short rib" racks in cryo.

jsimonson0
05-09-2007, 11:10 AM
J and Pup

Do you get them in a rack?

I only see beef ribs cut up already and in styrophane

At the time, it was in the 'foam already. Costco has them as a rack, or a bone-in rib roast. I'll have to confirm if Peoria Packing has whole rib racks as well. I believe they would, if given enough notice...

Bill-Chicago
05-09-2007, 11:47 AM
Beef ribs are typically more bone than meat so don't be upset when they pull back a lot and there's not much meat there. It's worth the try if you've never done them before but don't expect them to be as meaty as spares


We had them at Phils a few years back.

Think they called them Dinosaur bones, after they peeled back like you said.

It was kinda like brisket on a stick.

Mooner
05-09-2007, 12:54 PM
If you look up barbecue university with Steven Reichlen he has a recipe for them. Should give you all the info you need.

kickassbbq
05-09-2007, 02:17 PM
What??? Beefy Sort Ribs????
PARTY!!!!!!!!!!!
http://www.kickassbbq.com/beef_short_ribs.htm
The Smoke Never Ends Here!!!!!
Smoke On!!!!!

keale
05-09-2007, 02:18 PM
We had them at Phils a few years back.

It was kinda like brisket on a stick.

I don't care who you are that chit is funny!

Bill-Chicago
05-09-2007, 02:21 PM
I don't care who you are that chit is funny!

I was serious! :-P

jsimonson0
05-09-2007, 02:46 PM
We had them at Phils a few years back.

Think they called them Dinosaur bones, after they peeled back like you said.

It was kinda like brisket on a stick.

There's a place in Salt Lake City that has racks of pork and beef cooking in a window. When ya order the combo, you get a plate of both that's clearly capable of flipping your car onto the side, and your feet sticking out from the bottom. Big, meaty, tasty hunks of meat... and plenty of napkins.

Puppyboy
05-09-2007, 02:55 PM
What??? Beefy Sort Ribs????
PARTY!!!!!!!!!!!
http://www.kickassbbq.com/beef_short_ribs.htm
The Smoke Never Ends Here!!!!!
Smoke On!!!!!
You got me before I could post again. I went there and am using your info as a guideline.

I just tossed them on the cooker. I am taking pics as I go and will post them later on.

Smokin Gator
05-09-2007, 03:37 PM
This post came at the perfect time... I had been wanting to try some and they are sale this week at Winn Dixie for $1.69.

MMMMMmmmm.... beef!!!

thirdeye
05-09-2007, 03:56 PM
Get the meatiest ones you can find, you haven't seen pull back until you have cooked beef ribs. They almost help themselves right off the bone. I usually don't foil beef ribs, but I do baste 'em.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/e6a9879c.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/422b17b5.jpg

If you can find bison ribs, they are sometimes meatier than beef. They need basting and need the foil toward the end. Even bison ribs are lean.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/f3f324c2.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/25aa80d9.jpg

CajunSmoker
05-09-2007, 05:46 PM
Our local Albertson's had beef back ribs still in the rack last friday for .99 per lb. I cooked a couple of racks 3 2 1 and they were pretty good. I ain't giving up my pork ribs for them though:roll:

Mooner
05-09-2007, 08:47 PM
Whoooo Thirdeye, those look tasty!!

sterlingsmoker
05-09-2007, 09:15 PM
I love beef ribs! Plan on doin some in the next few weeks.http://i75.photobucket.com/albums/i299/TER_bucket/PictureorVideo324.jpg

fivelombardis
05-09-2007, 09:39 PM
DAMN Thirdeye...those look AWESOME!! were any of those on the last pick Bison?

vr6Cop
05-10-2007, 05:51 AM
Any thoughts on smoke? Hickory? JD Oak? Cherry?

qman
05-10-2007, 05:53 AM
Any thoughts on smoke? Hickory? JD Oak? Cherry?

My fav for beef is Pecan, if you can get it. Othewise I use a mixture of Oak and Hickory.

thirdeye
05-10-2007, 07:45 AM
DAMN Thirdeye...those look AWESOME!! were any of those on the last pick Bison?

The bottom 2 pictures were bison ribs. Here is what they looked like fresh on the cooker. That one rack shrunk way more than the other.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/1002d14a.jpg

WineMaster
05-10-2007, 09:00 AM
Those look great Thirdeye

Puppyboy
05-10-2007, 03:04 PM
Bump. I added the pics. Sorry it took so long. I cooked them for three hours at 350*. They had good flavor but were a slight bit tough. Next time, they will cook a little longer.

thirdeye
05-10-2007, 03:08 PM
Bump. I added the pics. Sorry it took so long. I cooked them for three hours at 350*. They had good flavor but were a slight bit tough. Next time, they will cook a little longer.

At 350? Methinks that is too high.

Puppyboy
05-10-2007, 03:26 PM
I know it was a high temp was high but I had some time constraints. Next time will be better.

bbqjoe
05-10-2007, 04:27 PM
If you want a real meaty rib, look or ask your butcher for whole short ribs.

Ron_L
05-10-2007, 06:12 PM
You guys are making me hungry! I guess I should go look for some beef ribs for the weekend!