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Beef ribs

post #1 of 17
Thread Starter 
Looking for some tips on ribs, I haven't really bbq'd too many bone in meats (roasts and loins mainly) so just looking for any type of knowledge anyone is willing to pass on. Plan on smoking them not grilling. Thanks
post #2 of 17

Check out Bearcarvers dino ribs.

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

post #3 of 17

good luck.....I've tried beef ribs and up here in the PNW they are skinned so close to the bone there's not enough meat on them to make it worth the price. Pork ribs rule here IMO...lol...but hey, have at it if you can find meaty ones.....Bears tutorial is spot on......Willie

post #4 of 17

Bear's is a good one

post #5 of 17
Quote:
Originally Posted by Chef Willie View Post

good luck.....I've tried beef ribs and up here in the PNW they are skinned so close to the bone there's not enough meat on them to make it worth the price. Pork ribs rule here IMO...lol...but hey, have at it if you can find meaty ones.....Bears tutorial is spot on......Willie

Willie you need to go to Safeway and ask the butcher for the non-trimmed beef ribs (this tip is for all actually). If your store has a butcher ask. They come two tacks to a cryo pack and they are not trimmed. Nice big meaty ribs! The last batch I did on my WSM. I ran the smoker at 235 (that's where it wanted to run). I used the 3-2-1 method. I really think beef ribs benefit from the braise they get when wrapped with some liquid for a couple hours.
post #6 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

Willie you need to go to Safeway and ask the butcher for the non-trimmed beef ribs (this tip is for all actually). If your store has a butcher ask. They come two tacks to a cryo pack and they are not trimmed. Nice big meaty ribs! The last batch I did on my WSM. I ran the smoker at 235 (that's where it wanted to run). I used the 3-2-1 method. I really think beef ribs benefit from the braise they get when wrapped with some liquid for a couple hours.

How much do those run, if you don't mind me asking? I always thought the beef ribs that they pick Over were the one they cut off the back of a rib roast. Them making the ribeyes or the roasts bigger, with the ribs as a byproduct. do they actually sell cryovaced full beef ribs at Safeway?
post #7 of 17
Quote:
Originally Posted by kenafein View Post

How much do those run, if you don't mind me asking? I always thought the beef ribs that they pick Over were the one they cut off the back of a rib roast. Them making the ribeyes or the roasts bigger, with the ribs as a byproduct. do they actually sell cryovaced full beef ribs at Safeway?

Price varies. I think the last batch I got were under $4 a pound. These are not from the prime rib. Ask the butcher for non-trimmed ribs. I buy the whole pack and re-vac pack what I don't use and freeze.
post #8 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

Willie you need to go to Safeway and ask the butcher for the non-trimmed beef ribs (this tip is for all actually). If your store has a butcher ask. They come two tacks to a cryo pack and they are not trimmed. Nice big meaty ribs! The last batch I did on my WSM. I ran the smoker at 235 (that's where it wanted to run). I used the 3-2-1 method. I really think beef ribs benefit from the braise they get when wrapped with some liquid for a couple hours.

Thanks for the tip. Beef ribs are on my short list. Never had them and never smoked them.
post #9 of 17
Quote:
Originally Posted by Bryce View Post

Thanks for the tip. Beef ribs are on my short list. Never had them and never smoked them.

No problem! Become good friends with your butcher! Same with pork ribs. They get them cryo packed. I buy my pork and other beef from Cash and Carry. It's a big hit up front, but when Tri tip is only $4, or ribeye is under $4, I'll do it and pack and freeze what I'm not going to use.
post #10 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

No problem! Become good friends with your butcher! Same with pork ribs. They get them cryo packed. I buy my pork and other beef from Cash and Carry. It's a big hit up front, but when Tri tip is only $4, or ribeye is under $4, I'll do it and pack and freeze what I'm not going to use.

I will need to add befriending butchers to the list. I can see where it's good to have a friend in the trade.
post #11 of 17

If you want the ribs that DirtSailor is talking about, ask for the full beef plate.  Could be anywhere between 4 and 6 ribs on the plate.  That is where the short ribs are cut from.  They are cheaper whole and in the cryo packs.  My favorite ribs.  The beef back ribs are from the "prime rib" or standing rib roast.  The kind you buy in the stores whole [whole beef back ribs] are normally down to the bone and are not worth buying.  They do have split beef back ribs out there and depending where you buy them [and who produces them] they can be meaty and some are not.  You have to eyeball them.  The beef back ribs Bear buy's [and I do as well] are the fresh cut one's off the standing rib cut buy the butchers there.  That is when they are long on standing ribs and the butchers bone them out and use the eye for steaks.  Check out Bears work and you can see how to do them right.  Reinhard

post #12 of 17
Awesome, thanks. Good education.
post #13 of 17
My other tip is to look for the beef back ribs when rib roasts or steaks are on sale at your local super market. When they are making boneless rib eyes or rib roasts, the leftover bones are usually discounted and if you're lucky like I am they have a good amount of meat on them. At the King kullen near my house they don't leave them as a rack but instead individually sliced.


I agree that the 3-2-1 wih some liquid during the foiling stage is the way to go.
Edited by worktogthr - 5/13/15 at 5:56pm
post #14 of 17
I'm no beef rib expert but those look pretty darn meaty.
post #15 of 17
Quote:
Originally Posted by Bryce View Post

I'm no beef rib expert but those look pretty darn meaty.

Hahaha yes, very meaty indeed.  I am very lucky to have this source of beef ribs.  I just hope the butcher's don't learn the error in their ways and start keeping that meat on the rib roasts.

post #16 of 17

I'd like to have some Beef Ribs , but the cost here is out of sight and they are trimmed to the bone .

post #17 of 17

Same here, they trim them way to close  I did find some at the store a while back that did have some meat on them actually were pretty good

 

http://www.smokingmeatforums.com/t/182228/beef-ribs-today-east-texas-style

 

Gary

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