2nd try Beef Ribs

[chilerelleno]

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

Back ribs, aka Shiners, cause the bones shine through.

 

[bregent]

Looks like you nailed it - brisket on a stick. That's the same product code I got a few weeks ago at Costco. Not a bad value.

 

[illini40]

Those look great! Nice. I've done beef ribs once, and they were just ok. I'm not sure what type of ribs they were.

So those were just called "beef short ribs"? That's what I want? I get confused on the different types and differences.

I hope to check out Costco next time.

 

[phatbac]

Those beef ribs look great! i don't use rub on mine i use more a steak seasoning like Chicago or Montreal but i may use a beef rub next time to try it out. Excellent results on yours! LIKE!

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

Those are some fine looking ribs!
Very meaty!!
Al

 

[tallbm]

Nice looking ribs!

So I wonder if mos people do the rack whole or if they cut up the ribs?
I'have always seen them done around here or in person as whole (3-4 bone) racks rather than being cut up.

 

[gmc2003]

They're usually individual ribs up here. I rarely see them for sale, let alone a whole or partial rack.

Chris

 

[tallbm]

They're usually individual ribs up here. I rarely see them for sale, let alone a whole or partial rack.

Chris

Costco sells their individual prime plate ribs usually Fri-Sun for like $9.99 a pound! :eek:
But the one time they had a bunch and I was able to buy them in the racks uncut they were $4.99 a pound!!!:D
Talk about a markup for the same thing just to be cut.

 

[gmc2003]

Ouchies.....^^^^

Chris

 

[nanuk]

what IT do you guys like to take your beef short ribs to? I'm processing some tomo, and will cook them in a couple days on the MES30c

 

[tallbm]

what IT do you guys like to take your beef short ribs to? I'm processing some tomo, and will cook them in a couple days on the MES30c

The key is to pull when they pass the tenderness test.
In my post here (https://www.smokingmeatforums.com/threads/1st-time-beef-ribs-with-new-technique-and-qview.272619/) one of the racks was tender at 204F and the other at 205F. You must probe near the membrane and the bone to ensure the meat is tender in those areas as well as the big meaty areas.

I tried a new idea in that post of covering the meat ends with the beef rib membrane in an attempt to avoid having to spritz those areas to keep them from drying out! It seemed to work... also having prime ribs seems to help with things drying out as there is plenty of juiciness from all the fat and marbleing :)

I hope that info helps! :)