I am thinking about doing some beef ribs. I have not done these in yrs. Looking for some ideas. Thanks for the help
You're welcome to cook a rack of those for us at the Texas Fall Bash...[emoji846]I have a rack from heb that I will be doing this weekend on the Weber kettle.
You're welcome to cook a rack of those for us at the Texas Fall Bash...[emoji846]
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I regularly do beef plate ribs (the short ones from the chuck and the brontosaur plates) and I've found it really depends on your preference—there's a world of difference between a beef rib cooked on an offset (or a pellet grill, a kettle, indirect you name it) and on a waterless drum, Hill-Country style.
Few cuts exhibit such a huge difference in flavor. While you could compare offset beef ribs to brisket burnt ends (or "brisket on a stick"), direct-heat beef ribs are... Prepotent, for lack of a better word. You do away with the subtle, sweet smoke flavor and sapid bark, in exchange for a crunchy crust with a strong beefy, fatty flavor from the drippings vaporized on the hot coals. It's not for everybody either—my brother can barely stand a few bites off of a direct-heat beef rib, such a strong flavor it is. I personally love it but to each their own.
With beef ribs I keep it real simple, regardless of how I'm cooking them: no water pan, no spritzes, seldomly wrap them (if I'm in a hurry, that is), I don't trim the fat cap much (better bark on the offset, or stronger flavor on the drum), I don't rest them beyond the bare amount of time needed not to scorch my fingers and mouth, and I don't really pay attention to temps (250 to 325 s'all good). Rub is whatever I have at hand: kosher salt and coarse black pepper, Bearded Butcher Original or Black, mustard slather sometimes, sometimes nothing.
Beef ribs are a mean cut of meat that can take some serious heat and neglect. Cook them how you have the most fun for 6 hours or so until they probe tender, leave them on the counter to cool down a little and enjoy.
Hill-Country style on the PBC: strong and beefy
Smoked on the offset: brisket on a stick