Beef Back Ribs

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vetmp

Smoke Blower
Original poster
Dec 20, 2012
93
11
Newburgh (Town), New York
Hey all,

Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but only got through the 3 & 2. What am I doing wrong and what should I plan for in the future when I plan to cook these again? I know people are going to be happy with them but I'm not. Any advice on beef ribs would be greatly appreciated.....
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Vetmp. They are naturally going to shrink, no problem. You may have had the heat too high, or the Therm. was off.

I cook them at 225*F and do the process Naked . they are normally in for 2.5 to 3hrs and they are done. Sauce if wanted and enjoy. My go to rub for Beef is S/CB/O/G. Beef needs Pepper IMHO.

You may not need a sauce for them, they are a great cut if you find some with a good amt. of meat. Butchers tend to strip them as close as they can to sell the high price Prime Rib Roast. This practice leaves a high price rack of BONES
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Good luck with your Ribs and send Q-view. also remember our Hero's this weekend.
 
Hey all,

Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but only got through the 3 & 2. What am I doing wrong and what should I plan for in the future when I plan to cook these again? I know people are going to be happy with them but I'm not. Any advice on beef ribs would be greatly appreciated.....
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Beef ribs do shrink a lot. If the taste and tenderness was good , then you cooked em good. I cooked some 3-2-1 one time and they were done in 5 hours. But I cooked em 6 and I ruined them. You gotta check em and they are done when they're done.if your guests are happy with em , you be happy too. Have a good weekend , bro. :grilling_smilie:
 
I agree with the above comments, especialy to keep an eye on them. The beef ribs you generaly get in stores come in cryo in whole or split packs. If you can get them fresh off a rib roast they generaly have more meat on them.  Always important to get the membrane off the back just like on the pork ribs.  Check with your butcher and see if the sell the whole short rib plate.  they either come in 5 to 6 ribs or i can get them here with the 3 rib plates which are the meatier part of the plate. They will have an inch or more meat on top of the ribs but will also have some pullback. Also one of my favorite ways to make these ribs is to have them cut length wise across the bones in 1/4 inch strips. I marinade them in a Korean marinade and grill them over direct heat with a minute or two on each side.  In general beef ribs are my favorite of all ribs. Reinhard
 
I cook them at 225*F and do the process Naked .
Hey, what you do on your own time is your business.
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Back to the OP's questions...

Good for you for getting out of the old comfort zone. Beef ribs, unfortunately, can be really good or really awful. Some of this depends on the ribs. As Oldschoolbbq said, most butchers will trim to the point that there isn't much meat left. He also made another very good point---"to sell the high price Prime Rib Roast.". I tend to look at beef ribs as prime rib on a stick, especially if I luck into a rack with a lot of meat left. Traditional rib cooking methods (3-2-1) can overdo it on the tenderness and pullback. I think, and this is just a guess, where you got into trouble was when you wrapped them. This is essentially a braise and will tenderize and shrink the meat a lot. Next time try either hot and fast (325˚ or so for about 2 hours) if you have a really meaty rack, or if it's trimmed pretty close (meaning the remaining meat is mostly between the bones and will contain a lot of connective tissue) try medium hot (250˚-275˚) for 3-4 hours "naked". If you really want to wrap them, do it for no more than an hour. This should get you a firmer bite and less pullback.

Good luck on the next one!!
 
Watch your butcher or grocery store for sale on boneless rib eyes ... My local Safeway always puts the bones out at a really good price an usually there s a good amount of meat on them ... Not as nice as a rack off the full roast , which they do have occasionally , but so much better than the cryo Dino bones they have frozen for sale..
 
I have not been very happy with my beef ribs, but I did something today that I will definitely follow up on.

I had been trying variations of the 3-2-1 to find something I liked.  They always turned out super tender but no real taste of the rib section (just tender seasoned beef, but nothing unique).

Today, I seasoned them like a do my rib steaks.  Then I seared a rack on my weber for a couple of minutes on each side until I got a goof char.  Then onto the smoker for two hours with no smoke.  Wrapped them for one hour and then back on the smoker to tighten them back up.  No foil juice.

Turned out really good and a little too tender.  However, it tasted much like a rib steak and that is what I was looking for.  I didn't think of grabbing pics because it was just an experiment, but I did fight my wife off the last one for a little sliver of qview.  It was cold so the fats had gone solid.  Not pretty, but tasted a lot like a grilled rib steak.

 
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