beef ribs questions

[david]

I've searched the forums, but I'm just not finding what I need...

For beef ribs, do I do them just like pork ribs only longer and less hot? I've never cooked them before, and don't even know how to prep them.

 

[Kevin]

Treat them like a brisket. I'll find a link.
http://www.bbq-brethren.com/forum/showthread.php?t=17002&highlight=dino+ribs
http://www.bbq-brethren.com/forum/showthread.php?t=10091&highlight=dino+ribs

 

[RichardF]

Make sure you get ribs with meat on them. A lot of times they are over-trimmed.

 

[we'll smoke u]

I have alway's cooked mine like pork ribs, but you have to watch them they can dry out fast. That's just my experience with them. As for rubs I to stick to what I put on my brisket.

 

[david]

these are cryopack- seem to have plenty of meat

 

[Jorge]

At the Bash I think I used Grub Rub and a little Bolner's Chicken Fajita seasoning. I like a little hint of lemon with beef ribs.

 

[Nitrofly]

Beef Ribs...mmmm Beef

Hey check out Garry Howards smoke ring
he has a recipe and some prep tips for beef
ribs.. I haven't done them yet..

Sully

 

[smokinbadger]

I do beef ribs (a.k.a. dinosaur bones) in a rib rack, knuckles up to get the self basting effect. Last time, I just rubbed them with coarse salt and freshly ground black pepper. They were done in about 6 hours at 225F--bear in mind that they were pretty meaty, so your milage may vary.

Good luck and have fun!

 

[thillin]

Wooster sauce then some grub rub. Smoke like a brisket untill they fall apart pretty much.

 

[jgh1204]

Beef Ribs are my holy grail.

 

[Qczar]

I've searched the forums, but I'm just not finding what I need...

For beef ribs, do I do them just like pork ribs only longer and less hot? I've never cooked them before, and don't even know how to prep them.

I prep`em like pork ribs and cook`em like pork ribs, but they take longer. I try to cut off as much of the fat and membrain away underneath. They are very fatty and if it`s all left on, my Bandera is a farking mess when I`m done cooking. As Badger said, like 6 hours. I do about 4 rib racks. The meat raw, is tight to the bone from tip to knuckle. After 6 hours or so the meat will pull back like pork ribs (only farther, like a good inch or two) with a nice dark color. The meat shrinks from the 4 ribs and puff`s up like a pastery like a good two inches. When done, let rest like a roast and slice off the bone. All the fat between the meat can easily be scraped away when eating. Very tender.

 

[brian j]

i season mine with montreal steak seasoning. the wife loves them big bones. :wink:

 

[Bigdog]

IMHO beef ribs are only as good as the butcher that cuts them. Used to get great short ribs from Larcher's but they went out of business. Not found good ones since.

And as for cooking them, low and slow. 180-220. Never tried foiling them though. Don't have a clue if 3-2-1 applies. Happy eating.