Author Topic: Another Shot at Beef Ribs  (Read 4928 times)

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Offline Kona

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Another Shot at Beef Ribs
« Reply #-1 on: March 08, 2016, 08:33:11 PM »
Since my first time cook of Beef Ribs I've been dying to do another. This time I pulled the membrane off. They took about an hour and fifteen. Probably a dumb question, are there different cuts of beef ribs like there are for pork? These were listed as beef spare ribs. I love the flavor of beef ribs. I find that beef ribs have a harder pull from the bone when you bite into them compared to pork ribs. I used Bone Sucking Sauce on these



Gordon
Boynton Beach, FL
PBC

Offline ACW3

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Re: Another Shot at Beef Ribs
« on: March 09, 2016, 09:22:35 AM »
Your bones look pretty good.

Here is the post that I did a while back.  I cooked mine on my MAK. 
http://www.letstalkbbq.com/index.php?topic=15136.msg203171#msg203171

I cooked mine at 225 for 4 to 4 1/2 hours.  Mine were close to fall-off-the-bone, with a little tug to them.

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Offline Pappymn

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Another Shot at Beef Ribs
« Reply #1 on: March 09, 2016, 09:33:45 AM »
Beef short ribs need a nice long low and slow braise to really shine.
Pappy

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Offline tomcrete1

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Re: Another Shot at Beef Ribs
« Reply #2 on: March 09, 2016, 09:48:36 AM »
They look great to me!  :)
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Offline Kona

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Re: Another Shot at Beef Ribs
« Reply #3 on: March 09, 2016, 10:14:46 AM »
They were incredibly juicy and had an outstanding flavor. I used the PBC Beef rub as well. I do have some short ribs in the freezer I'm looking to do. I've never done those
Gordon
Boynton Beach, FL
PBC

Offline Smokin Don

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Re: Another Shot at Beef Ribs
« Reply #4 on: March 09, 2016, 11:34:22 AM »
Look good to me!!! I like the Bone Sucking Sauce too!!! Don
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Offline Tailgating is my game

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Re: Another Shot at Beef Ribs
« Reply #5 on: March 09, 2016, 12:27:51 PM »
If you make those In front of me you will be short a few ribs ;) ;) ;)
« Last Edit: March 09, 2016, 03:49:57 PM by Tailgating is my game »
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Offline Daze823

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Re: Another Shot at Beef Ribs
« Reply #6 on: March 09, 2016, 12:39:33 PM »
Man those look great...  If and when I decided to get another cooker, the PBC will be on that short list of options :)
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Offline Pam Gould

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Re: Another Shot at Beef Ribs
« Reply #7 on: March 09, 2016, 03:47:31 PM »
I picked up some beef ribs on sale today..gonna hang them in the srg and then foil when up to temp and then finish them till done. They look so good. Sauce later.   .☆´¯`•.¸¸. ི♥ྀ.
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Offline muebe

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Re: Another Shot at Beef Ribs
« Reply #8 on: March 10, 2016, 09:54:34 AM »
Great looking bones!
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Offline Kona

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Re: Another Shot at Beef Ribs
« Reply #9 on: March 11, 2016, 01:24:47 PM »
I've got another rack of beef ribs in my freezer for the weekend. I'm looking to get them more tender. I love the flavor and the juiciness the way I currently cook them but would like them more fall off the bone. Should I wrap at some point and put them on the grate? Normally I hang them for an hour, sauce then return them for another 15 or 30 mins. They are definitely cooked at that point I just need some suggestions to render them down more. Thanks
Gordon
Boynton Beach, FL
PBC

Offline ChrisD46

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Re: Another Shot at Beef Ribs
« Reply #10 on: March 11, 2016, 03:44:10 PM »
The few times I see beef ribs in the store I'm left wondering if I should buy them ? ...Here in the South pork ribs are always front & center in the grocery stores... Heck , I don't even know what to look for to ensure a good beef rib as most just look like bones ?

Offline tlg4942

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Re: Another Shot at Beef Ribs
« Reply #11 on: March 11, 2016, 04:44:23 PM »
The few times I see beef ribs in the store I'm left wondering if I should buy them ? ...Here in the South pork ribs are always front & center in the grocery stores... Heck , I don't even know what to look for to ensure a good beef rib as most just look like bones ?
They are heavy on the bones... But still very good.  Find the meatiest ones you can and give them a try. 
I find  Piggly Wiggly and Rouses tend to have good ones. Winn Dixie will have two for one sales once in a while as well. Where ever you get good beef should be fine.. Heck even the Cryovacs at WalMart are Ok.
Terry "Way down in Alabama"

Offline Pappymn

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Another Shot at Beef Ribs
« Reply #12 on: March 12, 2016, 05:56:13 PM »

I've got another rack of beef ribs in my freezer for the weekend. I'm looking to get them more tender. I love the flavor and the juiciness the way I currently cook them but would like them more fall off the bone. Should I wrap at some point and put them on the grate? Normally I hang them for an hour, sauce then return them for another 15 or 30 mins. They are definitely cooked at that point I just need some suggestions to render them down more. Thanks

Short ribs are best braised for a long time IMO
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Offline Kona

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Re: Another Shot at Beef Ribs
« Reply #13 on: March 12, 2016, 05:58:15 PM »
The beef ribs are on, I let them hang for 90 minutes and just double wrapped them with a little juice in the foil and laid them on the grate meat side down. I'll leave them for 90 minutes wrapped and check tenderness at that point. If all is good I'll sauce and put them on the grate to caramelize for 15 mins
Gordon
Boynton Beach, FL
PBC