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Found Some Beef Back Ribs

post #1 of 13
Thread Starter 

I've said before that I pay attention to rib roast or bone in rib steak sales, especially during the holidays.  Well after a recent rib steak sale I checked the family pack section of the meat counter and found some treasure.  Meaty beef back ribs cut right off the standing rib that they were long on.  Not many, but just enough for a trip to the smoker and then to the dinner table.  Priced right for 1.99 lb [normally 3.49 for the vac packed.

 

Got the smoker ready at 250 and set it for 4 hours.  Needed a half hour more however.  Dont like ribs that fall off the bone, just nice and tender to the bite.  Nothing fancy with these ribs.  I believe they are good just by themselves with that rich meaty taste. But a little salt, pepper, and garlic powder wont hurt anything.  We love the Korean Kalbi sauce/marinade I make with beef ribs so I mixed some up so I can mop some on the last hour or so.  I marinate the thin cross cut short ribs cut right off the plate with this sauce also.

 

Had some veggies on hand so that would be my side dish.  Roasted them with some garlic, thyme, basil, pepper, and Korean powdered beef soup base [use that stuff on many things].  Top pic is of me taking the back membrane off.  Here are some pics of the meal-------Reinhard

post #2 of 13

Great lookin ribs.

 

Nice cook.

post #3 of 13

What determines when they are done? You cooked for 4 hours, but had to go 1/2-hour more, why? What kind of wood? Water pan?

post #4 of 13

Nice Job Reinhard !!Thumbs Up

 

That all looks Great !!:drool

 

Great score too, for only $1.99!!!

When I cut my ribs off my own Prime Rib Roasts, I'm forced to pay what I had to pay for the whole Rib roast, which over the last 4 years has been between $4.99 and $6.99. I get more meat on the bones that way, but I pay a lot more than you did.

 

 

Bear

post #5 of 13
Thread Starter 

Grillmonkey, personal preference in this case determined when it was done.  There is more pull back on these beef ribs than you will find in pork ribs.  That is one thing I look for.  I dont take a temp test with these.  I take a taste test [which is the best part of grilling or smoking LOL].  When I feel they are done I take a rack out and cut a rib off.  Then I bite of a chunk and by that I can tell if they are ready to pull.  If they are tender and have a easy bite, I take them out and cover with foil for a little rest while I get the table ready.  I only gave one dose of a mix of oak and maple chips.  I don't like a heavy smoke with the Kalbi style sauce.  Reinhard

post #6 of 13
Thread Starter 

Thanks Bear!! These ribs were cut off some standing rib roasts that they wanted to move at a reduced price.  So since they had some age on them already they just marked them to move them out.  I took them all and made them the next day.  This is about the same price they put them out after the holiday's when they are long on standing ribs.  I shop almost every day, so I lucked out this day. Reinhard

post #7 of 13
Quote:
Originally Posted by Reinhard View Post
 

Grillmonkey, personal preference in this case determined when it was done.  There is more pull back on these beef ribs than you will find in pork ribs.  That is one thing I look for.  I dont take a temp test with these.  I take a taste test [which is the best part of grilling or smoking LOL].  When I feel they are done I take a rack out and cut a rib off.  Then I bite of a chunk and by that I can tell if they are ready to pull.  If they are tender and have a easy bite, I take them out and cover with foil for a little rest while I get the table ready.  I only gave one dose of a mix of oak and maple chips.  I don't like a heavy smoke with the Kalbi style sauce.  Reinhard

Thanks. I'm doing pork spares Sunday, I may do these Saturday.

post #8 of 13
Quote:
Originally Posted by Reinhard View Post
 

Grillmonkey, personal preference in this case determined when it was done.  There is more pull back on these beef ribs than you will find in pork ribs.  That is one thing I look for.  I dont take a temp test with these.  I take a taste test [which is the best part of grilling or smoking LOL].  When I feel they are done I take a rack out and cut a rib off.  Then I bite of a chunk and by that I can tell if they are ready to pull.  If they are tender and have a easy bite, I take them out and cover with foil for a little rest while I get the table ready.  I only gave one dose of a mix of oak and maple chips.  I don't like a heavy smoke with the Kalbi style sauce.  Reinhard

 

Great post Reinhard...don't think you can get any more accurate than sampling to check if they are done! LOL

 

They look real good!

post #9 of 13
Those look great! I have a market near me that does the same thing. Most of the rib eyes they sell are boneless so they always sell the ribs anywhere from1.69 - 2.99. I wish they sold them in racks like that. I always see croyovaced beef ribs in a whole rack but they are all bone. These look great!
post #10 of 13
Looks great! $1.99 a pound???? We can't even buy soup bones for that!!'
post #11 of 13
They look great, haven't seen them cut that way around here. I will keep looking.I hear you on the keep it simple ,I don't think they need lots of added flavours or those sticky sauces.
Hard to get my head around the price,that's real value. I pay that for bones for the hounds!
post #12 of 13
I remember feeding my dogs with those! Man how times have changed...

The resort I worked at 25 years ago always bought the bone-in primes but the chef made us trim them to ribeyes before we cooked them and there was always a huge box of those ribs in the freezer and unless we had to make stock they were thrown away or taken home by employees for dog food.

Ox tail? employee meal only!

I have worked with a lot of Koreans over the years and I LOVE their cuisine! Kal-bi is awesome. Bi bim bop is really good as well. My favorite is the potato pancake they make with all the vegetables and ko chu jang!!!
post #13 of 13
Thread Starter 

The price of beef ribs certainly are not going down.  I was in Walmart the other day and checked in their meat area.  They normaly sell the whole racks for 1.98 lb in the cryo packs.  That was earlier this year.  This time I checked and they switched over to the split packs [which are more meatier than the whole racks but they are from a different packer] and they were 2.99 lb.  Flanken style or cross cut beef ribs cut from the plate are 6 bucks a pound [ those I use for Kalbi].  They are harder to find.  Sam's does sell them.  The back ribs that I find for 1.99 lb. are from ribs that are cut of a bone in rib roast that has already been in the counter for sale and when close to sell by date they are cut off and reduced for quick sale.  Reinhard

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