Beef Ribs

[ewile]

Beef Ribs (now with pron)

Hi All,
Haven't Q'd since the new year because I've been generally under the weather, but I'm hoping to fire it up tomorrow.
I'd like to try beef ribs which I've never done before. BJ's sells them in packs where the ribs are already sliced up, ie. they are not in a whole, single rack but individual ribs. I plan to rub them with some leftover rub that I have from a brisket.
How do I know when these guys are done? I plan to cook them at 250 or so.

Any other tips appreciated on beef ribs.
Thanks.

 

[whiskey]

All beef ribs I have ever had tasted pretty good, but were tougher than shoe leather. I would like to know the best way to cook them too. Usually the one I had were cooked directly over coals, not slow smoked.

 

[smooookin]

cook 'em like a brisket. I did some the other day, they went about 6 hours if I remember and should have gone longer.

 

[thillin]

Yep, treat them like a brisket. But when you think they're done, let them go another hour. The ones I cooked in the weekend cook thread, went like 3 hours at 275ish then 1.5 hours in foil then another hour or so out of the foil. Internal was about 195ish.

 

[ewile]

Here they are:




I enjoyed them. They're like crisp, beefy treats. I cooked these for 4 hours because of time constraints. I'd like to do these again for longer, with some foil time etc. But, overall I was pleased with these and beef ribs will stay in the rotation.

 

[Bigdog]

Got to use foil man, foil, esp. when they are cut up.

 

[Wyatt]

Well I think you should put a little but of cumun and if you ever have a trip to Texas, get this seasoning, it's called Slap Your Momma.

 

[Porky]

Let's talk and share recipes. I did some beef ribs awhile ago and they came out real nice. Bought 4 racks at RD in Garden City. Salt pepper was all I used about 4 1/2 -5 hours at 250 put them each in a half pan with beer bone side up for about another hour and they were yummo.