Beef Ribs

[cardsfan]

Picked up a rack at Costco. Simple rib of salt, pepper, granulated garlic and onion. Smoke at 250 for about 5 hours until probe tender (about 196 IT) WOW!

 

[chilerelleno]

Pretty meaty for Shiners, look tasty, nice job.

 

[sawhorseray]

That's all they need, pretty fast cook, nice work! RAY

 

[edmonds]

Those look great. Good job.
I love beef back ribs. And those got a lot meat.
5 hours sounds about right. I usually grill over wood at 300F for 2 hours, then sear over high heat, wrap and rest.

 

[DRKsmoking]

Sounds and looks great.

Have not done a rack of beef yet, buy I hope they turn out like this when I do.

David

 

[pineywoods]

That looks awesome and I'm sure tasted even better. Nice job

 

[JLeonard]

Looks great!

Jim

 

[jcam222]

I did some CPB meaty back ribs last year and man they were awesome! Yours look delicious.

 

[gmc2003]

They look real good from my screen.

Point for sure
Chris

 

[KimberlyO]

Those look incredible! Very beefy! hah!

 

[Smokin Okie]

Lots of meat for back ribs. And that meat is ribeye. That had to be delicious. Curious, what did that cost per pound ?

I don't know of a butcher who will cut them like that, they want to sell whole ribeye instead of ribs.

 

[Marknmd]

Lots of meat for back ribs. And that meat is ribeye. That had to be delicious. ...

Yeah - can we talk about this? I know that's a ribeye bone, but if I was gonna cook ribeye, I'd cook it to 130-135. But that's all wrong - nobody does that for back ribs. Only thing I can figure is the muscle between those ribeye bones are completely different than the muscles in a ribeye steak. If you look at steak, the muscle between the bones are separated by a line of fat which seems to indicate a fourth muscle at and near and between the bones. And it must be different than the three muscles that we love to eat in a ribeye steak. Therefore, it apparently needs to be cooked more like a short rib muscle. Correct? Comments?

 

[civilsmoker]

Nice cook! I'm loving that Costco is now stocking the full rack in my area as well.

Mark, I do these all the time and I personally believe they need a higher cook temp to render the collagen and fat that is very high around the bone. I cook a rack at least once every other week, I do them @ 265 for 3 hours day in day out.... this last time I did tent with foil and rest for 45 min at 145 and that may be the icing..... will need a 1/2 dozen more cooks to see though!

Yeah - can we talk about this? I know that's a ribeye bone, but if I was gonna cook ribeye, I'd cook it to 130-135. But that's all wrong - nobody does that for back ribs. Only thing I can figure is the muscle between those ribeye bones are completely different than the muscles in a ribeye steak. If you look at steak, the muscle between the bones are separated by a line of fat which seems to indicate a fourth muscle at and near and between the bones. And it must be different than the three muscles that we love to eat in a ribeye steak. Therefore, it apparently needs to be cooked more like a short rib muscle. Correct? Comments?

 

[cardsfan]

Lots of meat for back ribs. And that meat is ribeye. That had to be delicious. Curious, what did that cost per pound ?

I don't know of a butcher who will cut them like that, they want to sell whole ribeye instead of ribs.

I don't recall exactly, but I want to say that rack was 26 bucks...

 

[negolien]

Pretty meaty for Shiners, look tasty, nice job.

I was torn between them being backs and plates too lol

 

[Smokin Okie]

I don't recall exactly, but I want to say that rack was 26 bucks...

Do you recall how it compared price wise with ribeye ?

 

[cardsfan]

Do you recall how it compared price wise with ribeye ?

I don't...

 

[civilsmoker]

Do you recall how it compared price wise with ribeye ?

In our area we get these ribs for about 3.50 to 4.50 a lb and prime rib runs about 14.00/lb. We get a full rack that feeds 4 between 18-25 bills

 

[Marknmd]

I saw a rack for Choice Angus at Giant Food - it was $4.99

 

[yankee2bbq]

Them looks good!!!