Need help demystifying beef ribs

[sandyut]

Hi all,

I have read a few threads about beef ribs and could use some demystification... seems like there are a few types. I have seen the "dyno" ribs at my butcher. but thats about it. I havent looked at the kroger or costco. so a couple questions;

• what are the different types of beef ribs and which are better?
• where do you normally find them?
• sounds like they cook long and slow like a brisket, what is the cook profile on these?

I want to try them, but they seem mysterious still

thanks!

 

[bregent]

I've seen the term Dino used to described short ribs from either the chuck or plate. Both are great BBQ'd. I get them from Costco, usually choice but they sometimes carry prime. They cook up like brisket, but don't take nearly as long - probably 6-9 hours at 225F. Another beef rib you'll see are back ribs, sometimes called shiners because they are mostly bone with a little meat between bones and not much on top. These are also good, but of course, have much less meat so only buy them if they are cheap. Lately I've been cooking up short ribs sous vide and then smoking. SV for 72 hours at 131, chill, then smoke for a few hours until temp is back to 130ish.
It's a little strange eating medium rare ribs, but they are amazing.

 

[chilerelleno]

Beef, back ribs
Often derisively called shiners, generally not much meat on those bones.
I avoid them.

Beef, chuck ribs
Lots of thick meat, a great choice.
A few dollars more per pound but worth every penny.
If your meat counter has beef short ribs, ask them for the whole racks in cryopak before cutting.
My favorite since I can't locally source Plate ribs.

Beef, plate ribs
The best and biggest, sometimes hard to find and pricey.

Chuck and Plate
Season and smoke at 275° till they probe tender.
Some smoke till they're nicely colored and have a good bark, then braise/crutch in either foil or paper until they probe tender.

 

[Nole4L]

I get plate ribs from the butcher. I'm fortunate that I have a butcher who can get just about anything with a day or two notice. I cook them around 275 and do what chilerelleno does...look for probe tender and nice pull back from the bone. That's usually around 7-8 hours on my cooker.

 

[Nole4L]

Found some pics from the last ones I cooked.

 

[chilerelleno]

Here is one of my Chuck Ribs smokes.
https://www.smokingmeatforums.com/t...o-more-teasing-time-to-start-pleasing.277097/

 

[sandyut]

great info! I think I need to find me some of these! many thanks!

 

[Nole4L]

Here is one of my Chuck Ribs smokes.
https://www.smokingmeatforums.com/t...o-more-teasing-time-to-start-pleasing.277097/

The heck with the beef ribs. I'm trying that avocado salad. Looks awesome!

 

[sandyut]

I have to agree that avocado salad caught my eye as well!