Beef Ribs, but...

[raselkirk]

Hi All,

The wife thought she did good buying a package of beef ribs - already split into individual pieces! HTH does one go about cooking these individual riblets in a MES30? Is there a weight/time/temp preference? I can't see probing these pieces with my Inkbird...

TIA!

Russ

 

[thirdeye]

Are the ribs sliced transverse to the direction of the rib bones, which are sometimes called Korean style short ribs? Or are they sliced along the axis of the bones?

 

[bregent]

Yeah, a picture would be helpful.

 

[raselkirk]

Here she goes:

 

[thirdeye]

Just like pork country ribs are slices of a pork butt..... your beef country ribs are slices of the chuck (which is beef shoulder). Often they are sliced from a chuck eye muscle.

 

[thirdeye]

I guess I didn't answer the cooking question. I cook raised direct, or indirect until they get some good color, then do a foil wrap with some liquid to cook them tender. Time wise maybe 2 hours before wrapping, and another 2 hours wrapped. Check after hour 1 in the wrap to how the tenderness is coming along.

 

[raselkirk]

OK, thanks! I'll try 2 -3 hrs of smoke @ 250°, then wrap in foil with a light BBQ sauce until tender. Thinking they should get some rub, right? Should be Thurs afternoon, I'll post back results...

Russ

 

[raselkirk]

I've gotta confess my ignorance, 67 years old and I've never heard of or seen country ribs before! Out of the package, these look more like 8 steaks than ribs, no bones and minimal fat. Definitely thick enough to get a probe in, so what's a good (final) temp to look for?

How does one eat these "ribs"? Like a rib or with knife and fork?

Russ

 

[thirdeye]

Final temperature is not as important as tenderness. If you take them to a 'pullable' or 'shreadable' state you risk going too far and even though there will be juices in the pan or foil pouch the meat will be on the dry side. I cook them to where they are tender, but still need to be sliced.

 

[raselkirk]

Perfect timing! Just hit 190° so I checked it, done! Still slices great, even though wrapped for 1 1/2 hrs @ 275°, looks like a decent bark. Tasty too!

Thanks!

 

[raselkirk]

Yeehaw, yumbo good! Did some wieners, sausage, chicken thighs, dirty rice, and country ribs. Dirty rice in an aluminum colander works fine. My #1 helper definitely approves!

Russ

 

[thirdeye]

That's the look, glad they turned out.