Beef ribs

[txninnc]

So the local store had some beef ribs today. Not something you see very often here in NC. I was thinking a simple salt and black pepper rub with pecan smoke. I guess the question is low and slow or kick up the temp a litttle??

 

[killerque]

My experience with beef is better high heat. Make sure to remove the membrane from the back.

 

[txninnc]

I've read Aaron Franklins book and of course he's cooking on an offset rig. I'm cooking on a BGE and I was kinda curious about what works.

 

[killerque]

I have cooked the with an offset and over direct heat. Tried them low and slow with some pork ribs. They ended up tough. I prefer a much shorter cook time. I am no pro but it worked for me. Hopefully one of the Texas guys will chime in.

 

[txninnc]

Funny thing thinking back is I can't remember ever cooking beef ribs....

 

[killerque]

I am in Ms so it all about the pig. Hardly ever even see beef ribs in the grocery or Q joints. All over north Texas though. The Riskey's chain has some amazing beef ribs

 

[marctrees]

Huge difference in what I understand is called Plate ribs (roughly from the lower side and underside) and Back ribs.

The Plate ribs are MUCH thicker and meatier, and I guess thats where the "Short Ribs" come from.

Bones are much wider and flatter than as they go toward the spine.

But I feel very strongly, but this is just MY opinion, very well may differ for others, but I find the flavor of Back Ribs to be much better, again, my opinion, for me.

The taste is very different, like a Rib steak VERY different flavor from a NY strip or T bone.

Long story, half year ago I bought $100 of Plate ribs for the freezer, great price on sale.

I was very dissapointed, Missus lovvveed them.

What I love is the Back Ribs, same ones in a Rib Roast.

Some may call them "Texas Beef Ribs", and they come in a rack of 7 bones, sometimes bandsawn down the center, to make the approx 8" long bones 4".

Chef Jimmy will know the technical "model number" that specifies that cut.

ALL cuts have a specific standardized number assigned for commercial ordering.

Of course, commercially, they are very shy on meat, v cuts between bones, to increrase the weight of the boneless Rib Steaks.

Sure, from a Butcher that gets Primals, he can leave more meat on them, but then they will be like $6/ lb +, no way I can pay that.

Anyway, just some thoughts.

Beef prices have gone up so much compared to pork and chicken.

I can't believe any cut of Chuck Roast is $6/ lb + for some time now.

I guess, demand, (like chicken wings), AND costs more to raise beef.     Marc

 

[SmokinAl]

I always do them like spares, 3-2-1.

IMHO, they need that time in the foil to get nice & tender.

Al