2nd try Beef Ribs

[danbono]

Hi All This is my 2nd attempt at smoking Beef ribs. How many membranes on the bone side of the ribs. I took off one membrane looks like there is another membrane there?
My 1st attempt with beef ribs didn't come out so great.They were kinda on the greasy side. I love beef so another try is in the works.
I got a 2 pack of Costco's Beef Short Ribs Bone in # 68643. I'm firing up the Shirley ribs will go on noon temps 250-275, rubbing with Lucky Daw's Beef rub, a Walmart fine.
Dinner at 6 PM. I hope. Looks like a lot of meat top side of the bone?

THanks Dan

 

[banderson7474]

Those look meatier than any I've seen in person!! I only know of 1 membrane but ever since Al's rib (pork) recipe, I'm going against the idea of taking it off prior and then searing it off for 3 mins on a hot grill after.

I love beef ribs. What did you put on it to make it taste greasy? I put butter on mine once and I may have used a little too much if there is such a thing.

 

[danbono]

Hi Didn't put a thing on 1st try just rub.Last ribs had a big piece of fat running the length of the bone. These Shorts Ribs I didn't see that.
https://www.smokingmeatforums.com/threads/beef-plate-ribs.259128/
Thanks Dan

 

[bregent]

I wouldn't take off the membrane as it help hold the meat to the bone. Also, 6 hours is probably not enough time. Last time I made them it took almost 9 hours at 250.

 

[tallbm]

There should be only one thick membrane. If you've pulled it off then that's all there is too it.
I did a trick where I then cut the membrane in half long ways and pinned it to the 2 meat sides of the ribs that tend to want to dry out some. With the membrane draped over those ends of meat and with toothpics holding it firmly in place it took the brunt of the heat and drying up leaving great meat underneath!

No needing to spritz, etc. to ensure those ends of the meat wouldn't dry or burn up on me :)

 

[chilerelleno]

What is the #68643, is it Costco's code for Chuck Short ribs or what?
Can I order from Costco with that number?
Is it like the IMPS/NAMP numbers?

On your greasy Plate short ribs, did you trim the fat cap off, partially or entirely?
They look a lot like a earlier Chuck ribs cook of mine, very juicy with fat/collagen.
Mine were definitely fatty, but not greasy.
Second batch were came out fine.
Big difference between Plate and Chuck though.

 

[danbono]

HI All After 3hs temps at 250-275. Ribs reading 181 I wrapped one in butcher paper .
My Therepen temp probe went in n out like butter. They can't be done after 3 hrs?
Might have throw them in a cooler till 6 pm dinner time?
Will take and post some pics.
DanB

 

[danbono]

What is the #68643, is it Costco's code for Chuck Short ribs or what?
Can I order from Costco with that number?
Is it like the IMPS/NAMP numbers?

On your greasy Plate short ribs, did you trim the fat cap off, partially or entirely?
They look a lot like a earlier Chuck ribs cook of mine, very juicy with fat/collagen.
Mine were definitely fatty, but not greasy.
Second batch were came out fine.
Big difference between Plate and Chuck though.

Hi That is the code # that Costco's uses, I'm pretty sure of that.Not like aIMPS?NAMP #'s
THese beef ribs look much better then Plate ribs from last time.
Dan

 

[banderson7474]

I think 9hrs is a lot longer than I've ever needed. 4hrs sounds right to me in order to get to the temp desired. I personally think that beef ribs are pretty forgiving when it comes to IT and tenderness.

 

[danbono]

I think 9hrs is a lot longer than I've ever needed. 4hrs sounds right to me in order to get to the temp desired. I personally think that beef ribs are pretty forgiving when it comes to IT and tenderness.

Hi I was thinking about 6 hrs should be right temps 250-275..They really probed tender. I'm letting them go a little longer, then into the cooler.
Thanks Dan

 

[73saint]

Hi I was thinking about 6 hrs should be right temps 250-275..They really probed tender. I'm letting them go a little longer, then into the cooler.
Thanks Dan

Last time I did them, they took 6 hours at 250 and came out perfect.

 

[bregent]

I just checked my notes from my last run - they took 8.5 hours but I was only running at 225, and they were thick - almost 2" in the thickest part.

 

[danbono]

Hi All Not too bad, much better then my last try. Could have used a bit more rub.
Done after 5 1/2 hrs at 250-275.
Enjoy

 

[browneyesvictim]

Those look delish! I would call that a success! Congrats!

 

[chilerelleno]

3hrs is incredibly quick, wow!

My cooks with Chuck short ribs have averaged 5-6 hours at 275°-300°.
Cooking them with a crutch/braise is in my experience faster.

Hey now, those look very tasty-n-juicy, nice smoke ring... Like!
5.5 hours, you continued to cook them longer, 1 crutched and one not?

 

[banderson7474]

I think my issue is beef ribs i get are more bone

 

[danbono]

I think my issue is beef ribs i get are more bone

Hi Depends of the type of beef ribs you get. These ribs had a lot of meat on top of the bone.Last time I did plate ribs, these were much better.
Dan

 

[pc farmer]

Looks great. I have alot of something our butcher called ribs for broil. Bone and lots of meat on them

 

[ab canuck]

Yumm good looking beef ribs... Like. A good beef rib is really hard to beat... Good job

 

[bregent]

I think my issue is beef ribs i get are more bone

Those were probably back ribs, which explains why you only needed to cook them 4 hours :)