or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Are these Beef Short Rib or Beef Back Rib?
New Posts  All Forums:Forum Nav:

Are these Beef Short Rib or Beef Back Rib?

post #1 of 19
Thread Starter 

I want to try and smoke some beef ribs on my MAK pellet grill. So I go to the local butcher (small place, small town) and ask if he has beef short ribs. He says he has 1 pack in the freezer he can let me have for a good price. Only problem is after looking at pics on the net, I don't know if they are short ribs or back ribs. I think they are the latter. Lot of meat on them.

 

What are they and is one cooked differently than the other?

 

 

post #2 of 19
They certainly look like back ribs. These are great and I would use the 3-2-1 method for smoking them.

Here's a recent cook I did

http://www.smokingmeatforums.com/t/188661/breaking-in-the-wsm
post #3 of 19
Thread Starter 

Thanks, that's what I thought. Local butcher isn't exactly up on anything out of the norm.

 

Interesting that you cooked them as a rack. With all that meat, is there any concern about not cooking evenly?

 

As for cooking, just basically cook them like a St.Louis rib, yes?

post #4 of 19
Quote:
Originally Posted by robertwhite View Post
 

Thanks, that's what I thought. Local butcher isn't exactly up on anything out of the norm.

 

Interesting that you cooked them as a rack. With all that meat, is there any concern about not cooking evenly?

 

As for cooking, just basically cook them like a St.Louis rib, yes?

Nope no issues. I use the 3-2-1 method for this style of beef rib. 3 hours straight on the grill, 2 hours foiled with a bit of liquid to braise, last hour back on the grill no foil. 225°-250° pit temp.

post #5 of 19
Thread Starter 

Thanks man. Can't wait to do these tomorrow, as we do so much pork, I am "porked out" .:icon_biggrin:

post #6 of 19

Those are actually short ribs. With the back ribs the bones are in the middle of the meat, not on the top like that pic. Doesn't really matter though. The 3-2-1 will be great like dirtsailor suggested.

post #7 of 19

You have short ribs.

I would separate into individual ribs and marinate in EVOO, red wine vinegar, salt, pepper and fresh garlic for 12 hours, then on to a medium grill(300°-325°) indirect until done, I prefer 130° IT for beef. YMMV.

post #8 of 19
Thread Starter 
Quote:
Originally Posted by robcava View Post
 

Those are actually short ribs. With the back ribs the bones are in the middle of the meat, not on the top like that pic. Doesn't really matter though. The 3-2-1 will be great like dirtsailor suggested.

 

 

Quote:
Originally Posted by cliffcarter View Post
 

You have short ribs.

I would separate into individual ribs and marinate in EVOO, red wine vinegar, salt, pepper and fresh garlic for 12 hours, then on to a medium grill(300°-325°) indirect until done, I prefer 130° IT for beef. YMMV.

 

 

OK, so now I am big time confused. Some say short rib, some say back rib.

 

What they are doesn't really matter, what matters is can I cook them both the same way?

 

cliffcarter say's to marinade, while others say rub as with any rib and then low & slow cook.

 

We were planning on brining tonight, then rubbing in the morning. Would a brine hurt at all if I use low & slow? Also, what is EVOO?

post #9 of 19
Quote:
Originally Posted by robertwhite View Post




OK, so now I am big time confused. Some say short rib, some say back rib.

What they are doesn't really matter, what matters is can I cook them both the same way?

cliffcarter say's to marinade, while others say rub as with any rib and then low & slow cook.

We were planning on brining tonight, then rubbing in the morning. Would a brine hurt at all if I use low & slow? Also, what is EVOO?

With both cuts you can do everything that has been mentioned. There's no need to brine, unless you want to add a different flavor profile. I myself really like the beefy flavor that already exists. I do enhance it sometimes with the braising liquid and sometimes the glaze. Most of the time though I keep it simple and just use a rub. If you plan on brining and rubbing and adding a braised by sauce make sure they all compliment each other. I like to use the KISS method (keep it simple stupid) I'd recommend using a simple rub like SPOG (salt pepper onion garlic) a simple braising liquid like beer or sprite or coke. Try that. If. that's great make it again or if you want to enhance it with something else try other things and build on it. First try let the real flavor of the meat shine through. If you feel it needs a brine, marinade, bacon wrap, habanero mango watermelon injection then try that next time😝

EVOO is extra virgin olive oil.
post #10 of 19

I would do them like I do my Prime Rib Dino Ribs that I cut off of all of the Prime Ribs I get every Christmas.

 

It's close to a 3-2-1 (Little Less) like Case did above.

The reason I cut them off of my Prime Ribs is because they are Fatty, and I like my Prime Rib at about 140° IT, but I like my Fatty Ribs cooked a lot more.

 

Beef Ribs are easily my Favorite.

 

 

Here is my Step by Step on them:

 
 
Bear
 
post #11 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post


With both cuts you can do everything that has been mentioned.
I like to use the KISS method (keep it simple stupid) I'd recommend using a simple rub like SPOG (salt pepper onion garlic) a simple braising liquid like beer or sprite or coke.

EVOO is extra virgin olive oil.

 

 

Thanks. I'm thinking exactly that. Rub it in the morning, let it set for a while, low & slow it and braise with some beer.

 

 

 

Quote:
Originally Posted by Bearcarver View Post
 

Here is my Step by Step on them:

 
 
Bear
 

 

 

Thanks for the link.

post #12 of 19

Be sure to post some pics! And most important, there are two good excuses to drink beer in the early AM with no guilt. Fishing and smoking meat. Be sure to braise yourself with some beer too)

post #13 of 19

Ask your butcher to cut them flanken style and make Kalbi(Korean short ribs), 

post #14 of 19
Whether back or short ribs everyone is steering you in the right direction. Since I first did Bear's prime rib I have been using Worcestershire and SPOG on all things beef. Beef ribs with that combo are like tender juicy brisket with a handle. Cook until a toothpick slides through with little to no resistance. I also employ the 3-2-1 or some variation and put some beef stock in the foil. Looking forward to the pics of your cook!
post #15 of 19

Rule #1 of Smoke Club: Baste with Guinness

 

Rule #2 of Smoke Club: See Rule #1

 

 

:rotflmao:

post #16 of 19
Thread Starter 

Meat was rubbed and set in MAK for about 3 hrs. Then placed in my own made up on the fly braise using UFO Raspberry Heifweizen beer, a bout a half cup of Jonesy Port, and a little brown sugar for 2hrs, then back on the grill for about an hour.. The braise gave it a super combo taste of berries and plums, while the sugar added some more sweet. Combined, they paired perfectly with my rub of salt, pepper, garlic powder, cayenne, etc. Tenderness was spot on.

 

Very happy with the cook.

 

 

 

 

post #17 of 19
Quote:
Originally Posted by robertwhite View Post
 

Meat was rubbed and set in MAK for about 3 hrs. Then placed in my own made up on the fly braise using UFO Raspberry Heifweizen beer, a bout a half cup of Jonesy Port, and a little brown sugar for 2hrs, then back on the grill for about an hour.. The braise gave it a super combo taste of berries and plums, while the sugar added some more sweet. Combined, they paired perfectly with my rub of salt, pepper, garlic powder, cayenne, etc. Tenderness was spot on.

 

Very happy with the cook.

 

 

Awesome!!Thumbs Up

 

That final Pic is Fantastic!!:drool

 

Nicely Done!!---------------------:points:

 

Bear

post #18 of 19

Wow they look good! And, Yep...Short Ribs...JJ

post #19 of 19

Lookin' good!!  241.png

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Are these Beef Short Rib or Beef Back Rib?