Beef Rib Help!

Discussion in 'Beef' started by smokin monkey, Jan 9, 2015.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    First off Happy New Year to All, been away travelling round Parts of Europe for New Year and just got back.

    Went into a large Supermarket at Calais and saw these,


    They look like they have just cut straight across the Ribs, they are 3 inch square by 12 inch long. About 4 rib bones in each.

    Did a quick translation of what was on packaging, Pot Fire Stew in English, sounds interesting!

    The question is what should I do with them? S&P one lot, Texas Rub other lot.

    Should i cook them the same as Beef Ribs? 225F

    Looked in some books and they sound like Dino Ribs' or Beef Short Ribs, recommended 3-2-1 method of cooking.

    Going to give a try Sunday, will be eating beef to the middle of next week by the looks of them.

    Smokin Monkey �
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    SM they look like they would bee great braised, 1 bottle beer 1 bottle BBQ sauce in the oven covered 225* -250* check them after about 1 hr
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Tropics, the book I was looking at was Smoke & Spice, basically marinade in Beer, Cider Vinegar, Molasses, Mustard and Salt over night, cook rib for 3 hours, then into a foil pan with marinade and cover, cook for two hours, then remove and cook for a further one hour.

    Smokin Monkey �
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    SM sorry I said 225 - 250 it should have said 325* F to 350*F.
     
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Tropics, thought that sounded low!

    I have two packs of these, so will smoke one pack and Braise the second lot.

    Smokin Monkey �
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    The beef ribs I get look sort of like that, in that they are sliced into individual ribs and they have a good deal of meat on them.  I would say 3-2-1 at 225-250 would be a good starting point of course there is no hard and fast time.  I cook them just like any other rib, in that when they past the toothpick test, they are done.  Try them with SPOG and you'll be plenty happy.  Make sure you share the outcome.
     
  8. Looks meaty and good !   I'd go low and slow 225 º  Try the 3-2-1 method but keep and eye on them Pork ribs cooks faster than beef ribs, But there is so much meat I/m thinking bone in rib eye Rare to Med. Rare  Hmmmmmm    tough decision 

    Gary
     
  9. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    So I searched through all them useless books, that's whats she :wife: calls them!

    Anyway found Cinderella Short Ribs,

    Rub,

    3/4 Cup Paprika
    1/4 Cup Ground Black Pepper
    1/4 Cup Kosher Salt
    1/4 Cup Granulated Sugar
    2 TBSP Chili Powder
    2 TBSP Garlic Powder
    2 TBSP Onion Powder
    2 tsp Cayenne

    All mixed and 1/2 applied to Ribs, and wrapped then in fridge over night.

    Will reply rub before smoking.
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    You should have the braised done already LOL come on get with it Pics or it didn't happen [​IMG]
     
  11. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Tropics, give us a chance only got back in the country @ 13.00!

    Already prepared them for a smoke tomorrow,



    Smokin Monkey �
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Okay Got another 30 pack will be watching
     
  13. Can't wait to see these babies 

    Gary
     
  14. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    So this is the finished ribs,

    GMG JB with Texas Blend Pellets set at 225'F (105'C)

    3 Hours on the rack, 2 hours in foil tray with beer and covered in foil, 1 hour open with two brushes of Jeff's finishing sauce.



    Honest, not my best Q!! Very tough. Will follow Tropics advice and braise the other two I have.

    Smokin Monkey �
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Not sure if you have to braise, just might have to cook until toothpick tender. Looks tasty though!
     
    Last edited: Jan 11, 2015
  16. Beef Ribs are my favorite.
    I use the 3-2-1 method. Meat is fall off the bone.
    3 hours smoke
    2 hours wrapped in foil after sprinkling the ribs with juice, beer, or whatever your into. Wrap tightly. Back on grill.
    After the 2 hours, Take the ribs out of the foil, and place them back on the grill. Generously baste them with Bar B Que sauce. After 1 hour, your ribs are ready.
     
  17. I do like beef ribs !!!    

    Gary
     

Share This Page