Beef Ribs vs. Pork Ribs (Baby Back or Spare)

Bigmofo300lbs · 01-10-2005, 01:19 PM

Sorry if you guys have covered this before but I just wanted to bring it up.

I made Beef Ribs for the first time this weekend on my smoker. Did a 3-2-1 on them just because I thought they would be tender as a result. Thought I had some mesquite but only had hickory chunks so that was the source of the smoke. Man they were GREAT!! Now I don't know if that is because it has been awhile since I have had any (at least 1yr) or what but they were great. Thinking about doing another rack next weekend.

What is the consensus here? Beef or Pork Ribs?

tommykendall · 01-10-2005, 01:23 PM

It's probably pork but beef ribs are damn good. Albertsons had them for $0.79# over the weekend. In retrospect I shoulda done some of those for Big and Mrs Mista.

Bigmofo300lbs · 01-10-2005, 01:41 PM

Ralphs had a simlar sale this weekend. That is why I picked up a rack in the 1st place.

racer_81 · 01-10-2005, 03:42 PM

pork.

made beef once, got sicker than a dog for 3 days.

it was probably coincidental, but that was "aversion
training" for me.

Bigmista · 01-10-2005, 06:45 PM

Can't remember the last time I had a beef rib. Probably because whoever made them didn't do them right. Maybe I'll try some soon. Just to see what I can do with them.

Saiko · 01-10-2005, 07:36 PM

Pork Ribs > Beef Ribs

Of course, people from Texas will always say that beef is better than pork, but they are really close to their cows.......REALLY close, if you know what I mean.....

tommykendall · 01-10-2005, 07:50 PM

Quote:

Can't remember the last time I had a beef rib. Probably because whoever made them didn't do them right. Maybe I'll try some soon. Just to see what I can do with them.

Not sure if 3-2-1 really applies but essentially you do them like pork ribs - rub 'em, cook them till the meat pulls decently back from the bone, spray occassionally, foil if you wish, finishing sauce if you wish, etc.

Bigdog · 01-10-2005, 08:55 PM

My favorite beef rib is the short rib. They can have lots of meat on them is they are carved right.

malaki · 01-10-2005, 09:07 PM

i like beef better myself but cook pork more often becase nobody around here sells them. dont like baby back because they are just to damn expensive.

tommykendall · 01-10-2005, 09:07 PM

Forgot to mention - you could par boil them too

(running for cover)

jgh1204 · 01-10-2005, 09:09 PM

This is one Texan that prefers pork ribs. Just too much fat/stringy beef on finger ribs. Short ribs, etc, are dang near impossible to find.

racer_81 · 01-10-2005, 11:07 PM

Quote:

Originally Posted by Saiko

Pork Ribs > Beef Ribs

Of course, people from Texas will always say that beef is better than pork, but they are really close to their cows.......REALLY close, if you know what I mean.....

I've been in Texas for > 24 years and pork ribs rule!

Of course, for 22 years I grew up on pork and mutton......

Beef ribs really aren't for bbq'n in my book.

Wayne · 01-11-2005, 12:11 AM

Beef or pork doesn't matter. When it comes to meals you simply fix what turns you on at the moment. Today I might want pork, but next week maybe I will want beef. Eating the same thing all the time makes Wayne a dull boy. Sometimes I might even want chicken or even fish. In fact home smoked salmon really sounds good right now. So I guess today I would prefer fish ribs with a nice dill rub.

Neil · 01-11-2005, 03:16 AM

It's all good! Key to tastey tender beef ribs is real low and slow. When smoking beef ribs I get my best results when I'm able to keep pit temps in the 180*-200* range.

kcquer · 01-11-2005, 08:20 AM

The results of my one attempt at beef ribs, they suck. That could just be the ribs I got though, so I will try them one more time. Unless the next ones are much better than the first, Baby Backs Rule!!!

01-10-2005, 01:19 PM	#1
Bigmofo300lbs Full Fledged Farker Join Date: 04-13-04 Location: Pacheco, CA (NCAL)	Beef Ribs vs. Pork Ribs (Baby Back or Spare) Sorry if you guys have covered this before but I just wanted to bring it up. I made Beef Ribs for the first time this weekend on my smoker. Did a 3-2-1 on them just because I thought they would be tender as a result. Thought I had some mesquite but only had hickory chunks so that was the source of the smoke. Man they were GREAT!! Now I don't know if that is because it has been awhile since I have had any (at least 1yr) or what but they were great. Thinking about doing another rack next weekend. What is the consensus here? Beef or Pork Ribs?

01-10-2005, 01:23 PM	#2
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	It's probably pork but beef ribs are damn good. Albertsons had them for $0.79# over the weekend. In retrospect I shoulda done some of those for Big and Mrs Mista. __________________ tk PitBitch

01-10-2005, 01:41 PM	#3
Bigmofo300lbs Full Fledged Farker Join Date: 04-13-04 Location: Pacheco, CA (NCAL)	Ralphs had a simlar sale this weekend. That is why I picked up a rack in the 1st place. __________________ Big Al - [url]http://www.hogwildbarbeque.com/[/url] _____________________________________________________ Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman

01-10-2005, 03:42 PM	#4
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX	pork. made beef once, got sicker than a dog for 3 days. it was probably coincidental, but that was "aversion training" for me. __________________ This Space Left Intentionally Blank

01-10-2005, 06:45 PM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Can't remember the last time I had a beef rib. Probably because whoever made them didn't do them right. Maybe I'll try some soon. Just to see what I can do with them. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-10-2005, 07:36 PM	#6
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Pork Ribs > Beef Ribs Of course, people from Texas will always say that beef is better than pork, but they are really close to their cows.......REALLY close, if you know what I mean..... __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

01-10-2005, 08:55 PM	#8
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	My favorite beef rib is the short rib. They can have lots of meat on them is they are carved right. __________________ 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.

01-10-2005, 09:07 PM	#9
malaki Knows what a fatty is. Join Date: 12-31-04 Location: Redmon IL	i like beef better myself but cook pork more often becase nobody around here sells them. dont like baby back because they are just to damn expensive.

01-10-2005, 09:09 PM	#11
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	This is one Texan that prefers pork ribs. Just too much fat/stringy beef on finger ribs. Short ribs, etc, are dang near impossible to find. __________________ Wannabe BBQ Illuminati

01-11-2005, 12:11 AM	#13
Wayne is One Chatty Farker Join Date: 08-26-03 Location: Fall River, Kansas	Beef or pork doesn't matter. When it comes to meals you simply fix what turns you on at the moment. Today I might want pork, but next week maybe I will want beef. Eating the same thing all the time makes Wayne a dull boy. Sometimes I might even want chicken or even fish. In fact home smoked salmon really sounds good right now. So I guess today I would prefer fish ribs with a nice dill rub. __________________ Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth...

01-11-2005, 03:16 AM	#14
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	It's all good! Key to tastey tender beef ribs is real low and slow. When smoking beef ribs I get my best results when I'm able to keep pit temps in the 180-200 range. __________________ "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.

01-11-2005, 08:20 AM	#15
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	The results of my one attempt at beef ribs, they suck. That could just be the ribs I got though, so I will try them one more time. Unless the next ones are much better than the first, Baby Backs Rule!!!

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