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Pork or Beef?

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I love beef back ribs. A local supermarket sells them already sliced for about 1.99 per pound but they have a good deal of meat on them. Around here, Whenever they are still in a full rack they have barely any meat. When cooked the right way they are insanely good. Last time I made them I pulled them a little early and they were a tad chewy. I will be trying to redeem myself because I am going to be doing beef ribs on Fathers Day. I do love pork rib though as well. I second the idea that a few each of pork and beef is the way to go! Really want to try some lamb ribs!
 
worktogthr said:
I love beef back ribs. A local supermarket sells them already sliced for about 1.99 per pound but they have a good deal of meat on them. Around here, Whenever they are still in a full rack they have barely any meat. When cooked the right way they are insanely good. Last time I made them I pulled them a little early and they were a tad chewy. I will be trying to redeem myself because I am going to be doing beef ribs on Fathers Day. I do love pork rib though as well. I second the idea that a few each of pork and beef is the way to go! Really want to try some lamb ribs!
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Finally! Someone agrees with me!

What I like to do is 3-2-1 (the 1 is usually not necessary) with just margarine, salt, and pepper during the wrap. Crazy good!
 
Honestly, 50/50..... I can't choose between 2 great Q'ed up pieces of meat ! Throw in a couple slabs of either or both..... :grilling_smilie: & :cheers: Either way, I get to fire up the smoker & kick back a few cold ones ! :beercheer: :kewl: Just my 2 cents ! LOL
 
Geaux LSUTigers said:
 
If you can get some good short ribs you will not go back to pork ribs.
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 Like that name! And as I see you are new to the boards, when you get a chance please stop by the "Roll Call" forum and introduce yourself.

I just can't tell which one I like best, I am guessing its all about which ones are in front of me at the time. So I think you should make more of both ribs and send to me to continue sampling until a proper conclusion can be reached!
 
Smokin Joker said:
Boneless short ribs??

Yeah, there's no shortage of meat on those bad boys! Those are going to be good.
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Nope, they are beef back ribs. You can see by the curve in the bone. There's a bone in each one, they are just sliced off the prime rib to make a boneless roast and then sliced into individual ribs instead of being kept as a whole rack.
 
Smokin Joker said:
For some time, I would always seek out pork ribs. Whether it be baby back or spare ribs, pork was always what I would look for. The only reason I did that is because that's what all the restaurants (around here anyway) and all the backyard warriors would make. Beef ribs are also much more difficult to find here in Ohio for some reason. So, beef never entered the equation.

So one day I decided to try beef ribs just to see how horrible they were compared to the pork variety. What I discovered is that beef ribs, in my opinion, are vastly superior to pork ribs. The texture, the depth of flavor, the appearance, everything is just so much better. Again, this is just my opinion and of course so much of it depends on preparation and cooking technique.

Needless to say, I look for the beef ribs over the pork every time.

So am I alone here? What do you guys think?

And while you're thinking, here's what I've been working on...

image.jpg

image.jpg

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Always look at beef ribs and just never seen anything worth the money, till awhile back and there was a good lookin meaty pack. Injected and soaked with beef stock, salt and pepper rub, uuuum. Lots of meat there. Chewey good. I would go equal on pig and cow. Great change up. First beef ribs ever done. Smoked an hr and wrapped till done.
 
Foamheart said:
Those are some pretty beef ribs.
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Thanks Foam! Local supermarket sells them for as low as 1.69 sometimes and the have all that good meat on them. But they only have a package or two every couple of weeks with 2 to 3 individually sliced bones in each probably cut off to make boneless ribeyes. Haha it takes me 6 months to a year to collect a couple of racks worth. Made all that I had on Father's Day and now I have to start to build the collection all over again.
 
Beef and pork for me.

Ah the joy of having been a butcher and having a brother that still is. When I get a yearning for some good meaty beef ribs I just call up my brother and order a Rib primal with the short plate attached, take 'em home and cut it up the way I want. If I'm pressed for time, I'll have him cut the primal the way I want-but then I have to invite him over for a beef rib feed.

I like to slather a bit of worcestershire sauce and sprinkle the meat with kosher salt and fresh CBP and let them rest in the fridge over night and smoke them with hickory and cherry wood. When I do these, I have to do a rack of spare ribs for Ma 'cause she's not a big fan of beef ribs (all the more for ME!)
 
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