Beef Ribs

[bbqpigskin]

I did beef back ribs for the first time this weekend. They came out pretty good. I basically treated them like a prime rib, except I glazed them with some Drooling Dog BBQ Sauce from a local catering Co. Everyone like them, so I would call it a success.

 

[bbqinNC]

The beef ribs I have seen did not have that much meat, those look great!

 

[Arlin_MacRae]

Aye, those are some fine specimens there! "Drooling Dog sauce"? Gawd, I love it!

 

[Sawdustguy]

My mouth is watering all over the keyboard. Outstanding!

 

[Bigmista]

If everybody loved it then you did it right! Now can a brother get a rib?

 

[bbqpigskin]

Thanks for the replies. I'm getting pretty consistant with Ribs and Butts/shoulders..If I could only get better at brisket! I did a very small one (4lbs) yesterday, and it tasted good, but was a bit tough. I foiled it at 170 and let it go until the thermo pegged at 190, but it was still tough. Oh yeah, I can honestly give a big thumbs up to Klose Brisket rub. Used it for the first time and it tasted great! Any suggestion for brisket would be greatly appreciated!

 

[Sawdustguy]

Thanks for the replies. I'm getting pretty consistant with Ribs and Butts/shoulders..If I could only get better at brisket! I did a very small one (4lbs) yesterday, and it tasted good, but was a bit tough. I foiled it at 170 and let it go until the thermo pegged at 190, but it was still tough. Oh yeah, I can honestly give a big thumbs up to Klose Brisket rub. Used it for the first time and it tasted great! Any suggestion for brisket would be greatly appreciated!

BigPigskin,

Your temperature of 170* is too early to foil at. You should cook the brisket until it is 195*. At that time you can give it a good spray of apple juice and wrap it in foil. Then wrap the foiled brisket in towels and sit it in a dry cooler or your oven for 2 to 3 hours. After that time you will have the juicy and tender brisket you desire.

 

[bbqpigskin]

Sawdust,

Thanks. I must not have read something right when I researched doing brisket. I did a 15 pounder over the summer, and it was the closest that I got to being what I would call good. It went for 11.5 hrs, and I never foiled it. Anyhow, I appreciate the advice. I think I'll try again next weekend.

 

[icemn62]

Your Beef ribs look great. What brand are they? I have never gotten that much meat on a beef rib. Must the skinny cows they ship out to Calif.

 

[bbqpigskin]

Ice,

I got to know the butcher at Albertsons's and asked him to give me a call when he was cutting rib eyes. He hooked me up with some great ribs before they stripped them for stew meat. I also learned the difference between back ribs(pictured) and regular ribs. More meat on back ribs.

 

[Kevin]

Ice,

I got to know the butcher at Albertsons's and asked him to give me a call when he was cutting rib eyes. He hooked me up with some great ribs before they stripped them for stew meat. I also learned the difference between back ribs(pictured) and regular ribs. More meat on back ribs.

Grasshopper has learned step 1. Get to know your butcher.
Just joshing you pigskin, but that is a real important step.
And I don't mean money spent. Talking to your producer or source and telling them what you want and expect has so much bearing on the end product. I love my butcher. Not that there's anything wrong with that.

 

[BBQ_MAFIA]

Now those are ribs. Outstanding.