Select or Choice beef ribs

[danbono]

HI All Would be there much difference between choice & select beef ribs..

First time smoking beef ribs I used choice, came out a little to greasy for my taste, so I was thinking maybe select would be better with lest  fat/grease.

Thanks Dan

Here is my post form my 1st try.

http://www.smokingmeatforums.com/t/259128/beef-plate-ribs

 

[Rings Я Us]

I think beef ribs are just a thing you love or don't.
Maybe you would like them cooked somehow other than on a smoker. [emoji]128521[/emoji]

 

[gmc2003]

I just wish I could get beef ribs up here. I've only seen them twice in the grocer the last couple of years. Sorry no idea if choice or select would make a difference.

Chris

 

[tropics]

Dan I like beef ribs braised 

Richie

 

[noboundaries]

I cannot get the really nice and meaty, uncut beef short ribs here, unless I want to pay a small fortune at the local butcher.  Nope, not interested.

At my local grocer I can get beef short ribs cut into nice 2.5" to 3" portions.  They are Choice grade, but you really have to look carefully to make sure you're not getting a bone with mostly fat attached.  I've made the mistake before of not paying attention to the amount of fat and they were not enjoyable to eat. 

Now, when I see meaty short ribs with minimal fat, I buy them, taking them to an IT of 203-205F.  They taste a lot like the brisket point, with a bone.   

 

[troutman]

I have gotten some pretty tasty beef ribs at Costco prepacked in 4-5 rib packs.  They are considered prime.  Still a lot of fat but I trim the fat cap down to 1/4" and treat it like brisket.  Very flavorful but there is a fat content.  

 

[daveomak]

I like my beef ribs cooked...  really cooked....  unlike a rib roast which I like almost raw.....  longer cooking allows for the fat to leak out...  I think choice may be a bit "more" tender...

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• daveomak
• Nov 30, 2014

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• daveomak
• Dec 26, 2016

 

[troutman]

Check out the prime rib and bacon wrapped scallops on old DaveO !!!  Nice looking plate my man !!!

 

[Rings Я Us]

Just bought some boneless short rib pieces that have real nice marbeling . Got 2 bucks off cuz they are expired sell by. Don't know why they call it boneless short rib. It's not from rib meat.. lol it's good though cooked like steak.

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• Rings Я Us
• Sep 12, 2017

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• Rings Я Us
• Sep 12, 2017

 

[chef jimmyj]

To answer your question....ln general Select anything will be leaner than Choice. l have never seen a short rib that l would call lean. Nature of the cut. Try foiling. Braising renders the most fat but you will not get it all...JJ

 

[troutman]

 
To answer your question....ln general Select anything will be leaner than Choice. l have never seen a short rib that l would call lean. Nature of the cut. Try foiling. Braising renders the most fat but you will not get it all...JJ

Chef;

Do you mean a combination of braising then finishing in smoke, or just braising in general.  You bring up an interesting notion.

 

[Rings Я Us]

Chef;

Do you mean a combination of braising then finishing in smoke, or just braising in general.  You bring up an interesting notion.

Couple hours on the smoker in foil as part of the entire time . Steam in foil may help render the fat more, I think he meant.

 

[chef jimmyj]

By definition, Braising is browning with dry heat then adding a liquid, covering and use moist cooking to tenderize and finish the cook. Smoke the ribs 4 hours or so, then foil with some liquid and braise until tender....JJ

 

[troutman]

 
By definition, Braising is browning with dry heat then adding a liquid, covering and use moist cooking to tenderize and finish the cook. Smoke the ribs 4 hours or so, then foil with some liquid and braise until tender....JJ

Chef;

I'm thinking the opposite.  Braise them to get the tenderness and rendering THEN smoke them for the bark and the smokey flavor.  Hmmmm...maybe my next experiment 

 

[Rings Я Us]

Cheap beef ribs I did yesterday. 1 hour smoke , 2 hours wrapped.

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• Rings Я Us
• Sep 14, 2017

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• Rings Я Us
• Sep 14, 2017

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• Rings Я Us
• Sep 14, 2017

I used temps near 450 and foiled temps 350. Could have taken them off after 2 hours 30 minutes
Could have made pulled beef dummies

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• Rings Я Us
• Sep 14, 2017

 

[danbono]

Hi All So then "IF" I cook/smoke beef ribs like a brisket, I should be OK. I Loved the taste of the beef ribs,didn't care much for the fat or grease.
Going to do another set like a brisket and see what the results are..Staying with choice.
Thanks All
Dan