Looking for some tips on ribs, I haven't really bbq'd too many bone in meats (roasts and loins mainly) so just looking for any type of knowledge anyone is willing to pass on. Plan on smoking them not grilling. Thanks
good luck.....I've tried beef ribs and up here in the PNW they are skinned so close to the bone there's not enough meat on them to make it worth the price. Pork ribs rule here IMO...lol...but hey, have at it if you can find meaty ones.....Bears tutorial is spot on......Willie
Willie you need to go to Safeway and ask the butcher for the non-trimmed beef ribs (this tip is for all actually). If your store has a butcher ask. They come two tacks to a cryo pack and they are not trimmed. Nice big meaty ribs! The last batch I did on my WSM. I ran the smoker at 235 (that's where it wanted to run). I used the 3-2-1 method. I really think beef ribs benefit from the braise they get when wrapped with some liquid for a couple hours.
How much do those run, if you don't mind me asking? I always thought the beef ribs that they pick Over were the one they cut off the back of a rib roast. Them making the ribeyes or the roasts bigger, with the ribs as a byproduct. do they actually sell cryovaced full beef ribs at Safeway?
Willie you need to go to Safeway and ask the butcher for the non-trimmed beef ribs (this tip is for all actually). If your store has a butcher ask. They come two tacks to a cryo pack and they are not trimmed. Nice big meaty ribs! The last batch I did on my WSM. I ran the smoker at 235 (that's where it wanted to run). I used the 3-2-1 method. I really think beef ribs benefit from the braise they get when wrapped with some liquid for a couple hours.
Thanks for the tip. Beef ribs are on my short list. Never had them and never smoked them.
No problem! Become good friends with your butcher! Same with pork ribs. They get them cryo packed. I buy my pork and other beef from Cash and Carry. It's a big hit up front, but when Tri tip is only $4, or ribeye is under $4, I'll do it and pack and freeze what I'm not going to use.
Hahaha yes, very meaty indeed. I am very lucky to have this source of beef ribs. I just hope the butcher's don't learn the error in their ways and start keeping that meat on the rib roasts.I'm no beef rib expert but those look pretty darn meaty.