Can someone explain beef ribs to me please

[Lemonhead78]

Just got these !!!! What do you guys think ?? Are these good stuff ? I don’t know when they expire which stinks


Sent from my iPhone using Tapatalk

[Salmonsmoker]

I buy the same ones LH, they're good. I split the package and freeze so I don't have to worry about expiration.

[Lemonhead78]

I buy the same ones LH, they're good. I split the package and freeze so I don't have to worry about expiration.

Ty . Yeah maybe I’ll split it also. Cook one this weekend and freeze the other half.

[Big Dawg]

That's exactly what I buy.  You're gonna love 'em ! ! !





BD

[Lemonhead78]

That's exactly what I buy.  You're gonna love 'em ! ! !

Do you cook them similar to pork ribs




BD

[Big Dawg]

Yes, for the most part.  I don't wrap them.  I've had them take between 5 and 6 hours running at 250º - 275º.

Here is my most recent cook.  I pulled them off a little early because I was going to finish them in the oven over at my parents house.




BD


Edit Note: Fixed link

[TentHunteR]

Just got these !!!! What do you guys think ?? Are these good stuff ?

Just like pork ribs, ANY beef ribs are good eats!  Back Ribs, Short Ribs, Chuck Ribs, all good!

Do you cook them similar to pork ribs

I cook mine exactly like I do pork ribs. Usually I foil them, sometimes I don't. They turn out great either way, so cook them however you are used to cooking pork ribs and you'll be fine!  The only difference is sometimes they may take a little longer to cook, especially if they're fatty.

Here's some pics of some beef short ribs and pork babybacks cooked side by side, both getting the exact same treatment (these were foiled with a little beer if memory serves -  foiling/braising really helps get the beef fat rendered). Click on the pics to enlarge.











Now...  Stop fretting about them and cook them up so we can see 'em already! 

[Lemonhead78]

Now...  Stop fretting about them and cook them up so we can see 'em already! 
[/quote]

Lol,  yes sir. Going to be Sunday’s cook. Thanks for the info

[sparky]

...they are great when used in stuffed manicotti with cheese sauce.

Holy crap that sounds good.

[Hub]

Wow! This has been one of the best threads we've had going in a while  .  The questions have been answered and lots more.  So, I'll just throw in my two cents regarding availability and naming of all the groceries we've discussed -- it's a regional thing.  What a cut is called and, often, the way it is cut by the butcher varies from one part of the country to another. 

I grew up in the southwest where "beef ribs" were a staple of most barbecue joints.  Now I live in the southeast where they're never on the menu and a bit hard to find in the stores.  Sometimes descriptions work better than labels.  I was at the counter of my local butcher shop not long ago when a lady came in asking for some delmonico steaks.  The butcher was perplexed.  I chimed in and reminded him that they are usually rib eyes.  The famous Delmonico Steak House actually had several different "delmonicos" but the ribeye was the one that transitioned into a regional term.  I actually first ran across that label when I was in the Air Force and our commissary labeled them "delmonico steaks".  I told the butcher, "Those look like rib eyes to me" and he replied, "Yep".  Ribs, by any other name, are still just as delicious 

Hub

[Lemonhead78]

Ribs 911. I think I screwed these up before the cook even started. Their was a huge pocket of fat in the ribs. So I dug it out and now theirs a big void in the ribs. I don’t know if this was good or a mistake. Definitely it’s uneven now. Did I screw up ? I seasoned (spg)tonight and will cook tomorrow.



Sent from my iPhone using Tapatalk

[GusRobin]

Based upon my experience --no. I always trim the "tough" fat off the ribs, it doesn't add anything.

[TentHunteR]

I'm with Gus.  They look fine to me. That was a LOT of fat! I'd have probably trimmed most of it off too.

[RG]

I have made the RD ones many times but the best I've made were the Creekstone Farms ones that I got from a butcher years ago. I'd love to find them locally again. I paid I think $6.99/lb and they were far better than what I get at RD.

[teesquare]

MOTHER OF LADY GA-GA!!!!! Why oh WHY did I click on this? NOW I am starving for beef ribs ...AGAIN.....