First EVER beef ribs cook

[dubob]

I’ve purchased a beef ‘center cut back rib’ and intend to do a pellet cook on it later this week. It will be a low & slow cook to be sure. I already have a good recipe from AmazingRibs and will be using it on this cook. I have a question about what they are called on the cryovac package. What the Heck is ‘Center Cut’ mean? Also, this cook will be a nekked cook because that’s what’s recommended for beef ribs. Any comments before I start?

 

[HalfSmoked]

I smoked mine about 2 hrs then put in foil pan and some beef broth covered with foil and into the house oven until tender.

Warren

 

[zwiller]

Don't know what center cut means and even searched for it... I hope someone does pops6927 . Heads up, you do these good and you will be spoiled forever from pork. We are. Dang beef ribs are expensive here

My take: Equal parts SPG overnight, oak, no wrap, to 200F-ish, serve my own with a shot of Frank's hot sauce. I did them this way the first time and the family said, do not change ANYTHING.

 

[dubob]

Since there were two racks in the package, I'm now thinking they meant center cut the whole rack across the center of the rib bones making it 'center cut.' Just a WAG. Beef ribs and pork baby back ribs both $2.99/lb here. St Louis style ribs are $2.49/lb. Lots better price compared to steaks at anywhere from $6 to $12 per pound. Oh, and pork loin boneless roast are on sale at $1.99 today.

 

[bbqbrett]

Since there were two racks in the package, I'm now thinking they meant center cut the whole rack across the center of the rib bones making it 'center cut.' Just a WAG. Beef ribs and pork baby back ribs both $2.99/lb here. St Louis style ribs are $2.49/lb. Lots better price compared to steaks at anywhere from $6 to $12 per pound. Oh, and pork loin boneless roast are on sale at $1.99 today.

I think that is correct but not positive. As far as cooking them up my favorite way to do it was simple seasoning. Salt pepper and garlic powder. I did them in 3-2-1 method and when I wrapped in foil added some nice tasty beer to the wrap along with some more seasoning and some butter. They came out great! The other suggestions on here sound pretty good too though.

 

[dubob]

The SV pack is in the bath as of last night. Applied salt & pepper only before sealing.

The smoker pack was also salted & peppered last night and will be started about 11 AM today.

Film at 11.

 

[smokerjim]

looking good, what time is supper

 

[dubob]

looking good, what time is supper

We generally eat around 5 PM. Shall I set a place for you?

 

[zwiller]

Since there were two racks in the package, I'm now thinking they meant center cut the whole rack across the center of the rib bones making it 'center cut.' Just a WAG. Beef ribs and pork baby back ribs both $2.99/lb here. St Louis style ribs are $2.49/lb. Lots better price compared to steaks at anywhere from $6 to $12 per pound. Oh, and pork loin boneless roast are on sale at $1.99 today.

Your guess is same as mine. Beef ribs cost just a little less than steaks here. I looked at some last night and $4.49/lb. They are the same ones I did and they are center cut backs like yours. Turned out great.

Interesting to see if smoker or SV will win. I predict SV. Good luck!

 

[smokerjim]

We generally eat around 5 PM. Shall I set a place for you?

don't think i'll make it to Utah before 5, will have to take a raincheck, thanks for invite though

 

[dubob]

Pellet grill cook today. Salted & peppered the rack last night and put in the fridge overnight.

Put it on the grill this AM at about 11 AM. Set the temp to high smoke (220F). Checked on them several times and it hit 200F IT at about 2 PM. Surprised it happened that quick. I guess it was because these were back ribs (meat between the bones instead of short ribs with the meat on top the bones. The thickness of my rack was only about 1 inch.

But I pulled a rookie blunder; I forgot to apply any rub before putting them on the grill. I guess I can always use some sauce to liven them up a tad come dinner time.

Pulled them, wrapped them in foil and a blanket, and put them in a cooler. Here they are hot off the grill.

They'll rest for a couple hours before its time to eat.

 

[HalfSmoked]

Looks great from here.

Warren

 

[dubob]

Okay, the results are in; the ribs were okay. Not great, but okay. I think being back ribs instead of short ribs was a factor in how they turned out. The flavor was very good, but the texture was slightly dry and not all that tender. I think back ribs might be better done SV or Instant Pot. I'll look for some really thick short ribs for my next beef rib cook on the CC. We'll be eating the SV back ribs tonight after a 48 hour bath at 146F. Film at 11.

 

[dubob]

The 48 hour at 146F SV beef back ribs were awesome. Tender, perfect color & texture, moist, and almost fell off the bones. Any beef back ribs done at my house in the future will be done SV. Jury is still out on how to do beef short ribs, but when I get them, they will be done on the CC to start. It won't be done in the next week or two. I already have a rack of baby backs and a rack of St Louis ribs to be done first. And, I have to try a beer can chicken before too long. Life is good.