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Ever heard of Baby Chuck Ribs?

post #1 of 15
Thread Starter 


I bought there little cuties at GFS this week. 2.4 pounds for 4.78. Just couldn't resist. What do you think, 2-1-1 @ 250? Think they'll be dinner for tomorrow.
post #2 of 15

That is the equivilent size of St. Louis ribs. They will go 3-2-1 at 225, if you like really tender. If a Steak like bite through, 2-2-1...JJ

post #3 of 15
Thread Starter 
Thanks Jimmy! But they're really not that big. The picture is kind of deceiving. They're actually a little bit smaller than baby back ribs. Two beef ribs take longer than pork ribs to cook?
post #4 of 15

Nice . Have fun...

post #5 of 15

Never seen these before. Will have to keep my eyes peeled for this smoke...:popcorn

post #6 of 15
Thread Starter 
Cooking for two hours at 2:30 and four of them about 30 minutes ago. We'll find out how they tasted a little bit!
post #7 of 15
Doing beef ribs from the same company right now... But mine were labelled a little different.



post #8 of 15
Thread Starter 
Cooked them for 2 hours, then foiled for 2 at about 230-240, and when I unfoiled them, they were a little over done. Still tasted great, and we're still quite juicy. First time for beef ribs and when I pulled the membrane, all I could get off was a really thin sheet. But when I went to eat them it was evedent there was still a very thick and tough membrane left. Is that normal with beef ribs???

Anyway, here"s a pix. I actually took them to my buddy Tony's house and threw them on his side draft, alongside a small Butt he already had underway.



Here is Tony.s Butt



Together with some baked potatoes, baked beans, corn pudding and beer, made it a good time.
post #9 of 15
Thread Starter 
Just looked at the rib picture. They really were not as dreadful as the pix mase them look. Lol.
post #10 of 15
I had the same membrane issue as you. I have not found this to be the norm at all. I love beef ribs and these had the flavor, but not sure what caused the membrane issue.
post #11 of 15
Thread Starter 
Strange -- so it appears to be a brand thing, not a beef thing. Maybe they glue plastic on the back.
post #12 of 15

Ok I see what you are saying. You made the right choice, 'cause they look good from here. As far a Membrane goes. Beef membrane is 2-3X the thickness of the membrane on Pork Ribs. While I no longer bother removing it from pork, beef is a must. It comes off the same way. Whether there is a membrane is a Butcher/Packers choice. Some brands have it removed others will have it still on...JJ 

post #13 of 15

I have never seen those in our neck of the woods. We just get the big dino bones here, or the trimmed dino bones made to look like smaller bones. Like JJ said the beef membrane is thicker and it can be hard to get under and get all of it off. I have found that I have to run a knife most of the times under the entire membrane to get it off.

post #14 of 15

Those look great! I love beef ribs, in fact I made some yesterday as well.

:drool:

post #15 of 15
Thread Starter 
Thanks, Jimmy. I did remove some type of a membrane, but is was real thin. If I see these again. I'll but more because the flavor was great and the size is just right for my wife and I. But I'll be more deli gent about removing the whole membrane next time!
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