Beef Ribs. How to? Help

[leanza]

I can only imagine how many great threads there are on this subject. I should do the search, and do the work, and I will as a supplement to my Brothers wisdom. I woud really like to prepare them right.

Here in California, I would suspect we have a ways to go on this subject. ( I may be wrong, if so, please enlighten me). The ribs I usually see around here are "shiners" but occasionlly I will come across some beaut's, :roll: nice and froz, solid stacked up in the side open type case in the Supermarket.

I have always had a low opinion of them because seem to be big, greasy and lack meat. But I understand their potential because of from where they derive, and great meat that is in the area of those bones.

Please help, some good threads please.

Thank you, so much.

 

[Beerwolf]

Ive always sworn by removing the membrane, but lately, I have been taking the whole rack and ripping it in half on my band saw. From there, I apply yellow mustard and my dry rub. Then I roll them up and hold with a bamboo skewer. Ribs seem to be more moist and still not as greasy.

 

[JamesB]

Meaty beef ribs are one of my favorite things! That is if/when I can find them. I usually only get them when I buy a whole bone-in ribeye and cut them off myself, but they are def. worth it!

I cook them much like I do pork spare ribs. Remove the membrane, rub and onto the pit for about 6-7hrs at 235°-265° until they are tender...

James.

 

[grillfella]

Buy them from your local butcher shop fresh, not frozen. I see your from so cal, what part maybey I can direct you to a good place.:-D

 

[kickassbbq]

Ah, the Beef Rib.
Here is how I do mine. They are like Buttttttttaaaa!!!!! on a bone.
https://secure.ramnetwork.com/kickassbbq/beef_short_ribs.htm
Smoke On!!!!!!

 

[C Rocke]

Some here we do pretty regular now - Old pics though. Search for thread called Beef Ribs, a week or so ago.

We settled on marinating in margarita mix, rubbed with Montreal and some minced garlic, bacon on top - About 6 hours at 225-230, no foil. Use a beer mop every couple of hours.
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