Accidental Beef Back Ribs

[Ron_L]

My wife saw a recipe for braised beef short ribs that she wanted to try. Unfortunately, she didn't buy beef short ribs, she bought beef back ribs (don't ask...).

So... I now have two packages of beef back ribs to cook. The only problem is that they are individual ribs, not a rack. Should I so anything different when I cook them since the are already cut apart?

 

[seth711]

If they are individual you are going to be fighting to keep them from drying out so I would suggest seasoning like usual then smoking at 225-250 for 1 hour and then foiling with some liquid of choice and cook for about an hour more and then start doing the tenderness check and seeing how it is progressing. In my opinion you are going to have to foil these to keep them from drying out. Someone might have some other suggestions but thats how I would attack it.

 

[seth711]

Doh!

I just reread your post and realized that you were talking about braising and not bbq..... Anyways..... Nothing will change but your cooking time, proceed and figure about a 1/4 to 1/3 less cooking time on the meat. Or hell, combine the two and smoke em for 1 hour and then put em in the braising pot!

 

[Ron_L]

Well... I was talking about BBQ. My wife want to braised the short ribs in our crock pot, but the back ribs are too big for the pot. Thanks for the advice, Seth!

 

[parrothead]

Take those hunks of meat and throw them in the crockpot. Add 16 ounces of Tomato sauce and a can of beef bullion. THrow in some onion flakes and put on low over night or all day. Any left overs along with the juice will make a great base for veggie soup.

 

[chad]

Boil 'em and grill 'em!! :twisted:

Actually, braising them and using the meat and stock for soup would be an excellent idea!!

 

[kcquer]

The only problem is that they are individual ribs, not a rack.

Sutures?:twisted: :wink: Built in floss mod:-D

 

[Ron_L]

Good idea, KC! Imagine the conversation in my house...

Wife: What are you doing?
Me: Stitching the stupid ribs you bought back into a rack so I can cook them!
Wife: Why?
Me: So that they don't dry out.
Daughter: You're wierd...

:-D

 

[brdbbq]

Nothing wrong with that

 

[CarbonToe]

If they are individual you are going to be fighting to keep them from drying out so I would suggest seasoning like usual then smoking at 225-250 for 1 hour and then foiling with some liquid of choice and cook for about an hour more and then start doing the tenderness check and seeing how it is progressing. In my opinion you are going to have to foil these to keep them from drying out. Someone might have some other suggestions but thats how I would attack it.

I'd cook them as above. Sounds spot on.

 

[Ron_L]

I decided to cook these beef ribs today. From the posts above one concern is that the ribs would dry out since they were cut up, so I started thinking. I have a cooker that is a very moist cooking environment, my Cookshack, so why not use it! I seasoned the ribs with some of Richies Brisket Rub that Bill gave me last weekend and stuck them into the CS at 250. Two hours later I was starting to see some pull back so i foiled them with 1/2 cup of beef stock seasoned with a tablespoon of rub and let them cook for another two hours. Man! These were some good beef ribs! I didn't sauce them. I just put out three or four leftover sauces from the fridge for my wife and daughter to use. No one used sauce.

I screwed up with pictures, however. I tried to take some but the memory card was out of the camera and my daughter couldn't remember where she left it

 

[The_Kapn]

Ron,

"Adaptability, Flexibility, and an Open Mind".
The marks of a talented cook :lol:

Great Job.

TIM