Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on March 08, 2016, 08:33:11 PM
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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
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_0479_zps8745228f.jpg)
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_0481_zps26c02c72.jpg)
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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.
Art
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Beef short ribs need a nice long low and slow braise to really shine.
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They look great to me! :)
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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
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Look good to me!!! I like the Bone Sucking Sauce too!!! Don
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If you make those In front of me you will be short a few ribs ;) ;) ;)
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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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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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Great looking bones!
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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
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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 ?
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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.
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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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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
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I unwrapped after 90 minutes after being hung for 90 and they were far more tender then the previous way I cooked them by just hanging them for 90 minutes. I'm not a huge lover of wrapping as I'm a bark fan. The ribs were good but they did have that slight "steamed" taste if that makes sense? There was far more pull back on the bones and still had a bit of pull when you bite them. I think I'd like to try for the next round is just hang them for the same amount of time and check the tenderness that way. I love experimenting
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im very interested in this post because ive done some short ribs in the past and i was disappointed in the results. however, i did them as a "finish the coals out" type of cook and it was really hot like 350ish in the barrel. i knew to choke it down but it was late in the night and i had no other option. im interested in how your short rib cook will come out.
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Is there a reason people only wrap after cooking unwrapped for awhile? Would it work to wrap first, start getting the meat tender, and then cook unwrapped to get the taste and crust of unwrapped cooks?
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Is there a reason people only wrap after cooking unwrapped for awhile? Would it work to wrap first, start getting the meat tender, and then cook unwrapped to get the taste and crust of unwrapped cooks?
If you wrapped first, then there would be no or little smoke on the meat which defeats the purpose of using the PBC or any other smoker
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In my local supermarket they label those as "Beef Back Ribs." They're not hard to find around here as they're a by product of stores creating boneless rib roasts and rib steaks, but most of the stores cut them into individual ribs for some unknown reason. So, what's hard to find is a rack of beef ribs. I snap them up whenever I find a whole rack. Short ribs are also quite common around here, but the beef back ribs have a more fatty, rich flavor IMO. I love to cook beef back ribs on my PBC. I throw some of the beef & game rub on them and then I'll sauce them up with some Sweet Baby Ray's Hickory Brown Sugar at the end.
Enjoy!
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In my local supermarket they label those as "Beef Back Ribs." They're not hard to find around here as they're a by product of stores creating boneless rib roasts and rib steaks, but most of the stores cut them into individual ribs for some unknown reason. So, what's hard to find is a rack of beef ribs. I snap them up whenever I find a whole rack. Short ribs are also quite common around here, but the beef back ribs have a more fatty, rich flavor IMO. I love to cook beef back ribs on my PBC. I throw some of the beef & game rub on them and then I'll sauce them up with some Sweet Baby Ray's Hickory Brown Sugar at the end.
Enjoy!
how long do you cook yours for?
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Those look mighty fine!
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just threw on some beef back ribs for dinner tonight and will try a different technique as previously posted by me. This time I'll do completely unwrapped for 3-4 hours. I just used salt and pepper for the rub.
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Those look mighty tasty. I've done Beef back ribs and short ribs and prefer short. The backs are, as pointed out, leftover from trimming prime rib roasts so they tend to have little meat and more fat. I only use salt and pepper as I want the ribs to shine on their own. A cook will last 4 hours or so - just take a toothpick or thermometer probe and when tender they are done. No foiling as I like the bark to be strong.
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Those look mighty tasty. I've done Beef back ribs and short ribs and prefer short. The backs are, as pointed out, leftover from trimming prime rib roasts so they tend to have little meat and more fat. I only use salt and pepper as I want the ribs to shine on their own. A cook will last 4 hours or so - just take a toothpick or thermometer probe and when tender they are done. No foiling as I like the bark to be strong.
I started to run out of time so I had to foil once again. I did 1 hour and 45 minutes hanging then wrapped with some red wine for another hour then back on the grate with sauce for 30 minutes. I will say they did taste dam good and were definitely easy to pull apart.
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_1016_zpseda5cd42.jpg)
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I did another experiment last night and just left the beef ribs hanging for 4 hours. Definitely not the way to cook them. they were tough and well over cooked. I will stick to my method of 90 minutes hanging, 60 minutes in foil and 30 mins on the grate for sauce.