Thoughts?

[babydocsmoker]

So I bought these on a whim. Always wanted to try beef ribs…but this is a first for me. How would you prepare these and smoke these?

I’ve seen beef ribs before, and these honestly don’t have a tone of meat on them? Thoughts?

 

[Rafter H BBQ]

I’d personally keep it simple… hit them with some kosher salt and CBP… smoke at 250-265* til probe tender!

 

[GrumpyGriller]

This is a cook a did a while back...

I did not remove the silverskin - just rubbed them up and on they went for a while :)

225 for 6 hours, them bumped to 275 3 hors, 1 hour in cooler wrapped with butcher paper. Rub was Slap Yo Daddy Beef Rub, but you could use whatever rub you prefer of course.

 

[Gonna Smoke]

I’ve seen beef ribs before, and these honestly don’t have a tone of meat on them? Thoughts?

Those are beef back ribs and they are the ribs that are removed from a whole rib to make boneless ribeye. Left on, the whole rib is often referred to as prime rib. They are the beef equivalent of pork baby back ribs and they are not the same ribs that GrumpyGriller posted about. His are plate ribs or plate short ribs. Here's a forum topic that explains the types of ribs...

Short rib? Dino rib? Same thing??

Are short ribs and Dino ribs the same thing??? I have a half cow coming and requested the processor leave the ribs in packs of 3 ribs for ease of cooking. Usually I have them ground up but now I wanna try my hand at smoking them. Just wondering if the short ribs are the same thing as the Dino...

www.smokingmeatforums.com

Also, here's an interweb article that explains the 3 types of beef ribs...

Types of Beef Ribs — Their Differences and What to Tell Your Butcher

There are numerous types of beef ribs. Let's look at the differences between them, how to order each, and how to best cook each type.

www.foodfirefriends.com

Yes, they have less meat because the ribeye that they are removed from is much more valuable on the market. I like to smoke them as a whole rack like this...

What you have is the above rack cut into individual ribs. I season with a homemade rub that I don't remember where I got the recipe from, but here it is...

• ¼ cup coarse salt
• ¼ cup brown sugar. I substitute Swerve.
• 2 T coarse pepper
• 2 T paprika
• 2 T chili powder. I make my own.
• 1 T cayenne
• 1 T garlic powder

Or your favorite rub will work just fine. I smoke around 250℉ until about 205℉ I.T. or probe tender, then wrap tightly and hold in an oven at 175℉. The individual ribs can be cooked the same way, but if they dry out, wrap them with a little beef broth in an aluminum pan. Not a lot of meat, but they are fantastic. Hope this helps...

 

[schlotz]

Totally agree with Gonna Smoke (Charles) - these are back ribs NOT plate short ribs. The prep and cooking will be different. Do like Charles' version - POINTS!

 

[Gonna Smoke]

Totally agree with Gonna Smoke (Charles) - these are back ribs NOT plate short ribs. The prep and cooking will be different. Do like Charles' version - POINTS!

It's interesting that this thread popped up, I actually smoked beef back ribs yesterday. Thread coming soon...

 

[babydocsmoker]

This is a cook a did a while back...

I did not remove the silverskin - just rubbed them up and on they went for a while :)

225 for 6 hours, them bumped to 275 3 hors, 1 hour in cooler wrapped with butcher paper. Rub was Slap Yo Daddy Beef Rub, but you could use whatever rub you prefer of course.

View attachment 663913

Totally agree with Gonna Smoke (Charles) - these are back ribs NOT plate short ribs. The prep and cooking will be different. Do like Charles' version - POINTS!

This is why I love you guys!!

 

[babydocsmoker]

Those are beef back ribs and they are the ribs that are removed from a whole rib to make boneless ribeye. Left on, the whole rib is often referred to as prime rib. They are the beef equivalent of pork baby back ribs and they are not the same ribs that GrumpyGriller posted about. His are plate ribs or plate short ribs. Here's a forum topic that explains the types of ribs...

Short rib? Dino rib? Same thing??

Are short ribs and Dino ribs the same thing??? I have a half cow coming and requested the processor leave the ribs in packs of 3 ribs for ease of cooking. Usually I have them ground up but now I wanna try my hand at smoking them. Just wondering if the short ribs are the same thing as the Dino...

www.smokingmeatforums.com

Also, here's an interweb article that explains the 3 types of beef ribs...

Types of Beef Ribs — Their Differences and What to Tell Your Butcher

There are numerous types of beef ribs. Let's look at the differences between them, how to order each, and how to best cook each type.

www.foodfirefriends.com

Yes, they have less meat because the ribeye that they are removed from is much more valuable on the market. I like to smoke them as a whole rack like this...
View attachment 663937
What you have is the above rack cut into individual ribs. I season with a homemade rub that I don't remember where I got the recipe from, but here it is...

• ¼ cup coarse salt
• ¼ cup brown sugar. I substitute Swerve.
• 2 T coarse pepper
• 2 T paprika
• 2 T chili powder. I make my own.
• 1 T cayenne
• 1 T garlic powder

Or your favorite rub will work just fine. I smoke around 250℉ until about 205℉ I.T. or probe tender, then wrap tightly and hold in an oven at 175℉. The individual ribs can be cooked the same way, but if they dry out, wrap them with a little beef broth in an aluminum pan. Not a lot of meat, but they are fantastic. Hope this helps...

Thank you for that!! You guys are the best!

 

[babydocsmoker]

Here we go…

 

[Winterrider]

Watching !

 

[DRKsmoking]

They look better than in the first picture, I did not think they were that wide

In for the run, good start

David

 

[KimberlyO]

Can't wait to see the finish?

 

[babydocsmoker]

Well.....the dogs ate well.

Put the ribs on, at 200 degrees and anticipated about a 30-50 degree rise....and I think my little helper was a little too much help. He tweaked the vents wide open. Came out an hour later and the Kamado was at 600. Tried to cool it down as quick as I could, but as you know, Kamado's don't have huge swings.

I probably should have pulled the meat off and let it cool, instead I just tried to fight it. In the end it wasn't worth a final pic. There were little thicker spots of meat that were really good...but we're only talking a mouthful at the most.

I'll be off to Costco again this week to try again...cause I'm not going down like that!!

 

[noboundaries]

I'm a little late to the thread, but beef back ribs are really only good for bone broth. I've seen them marked as "beef spare ribs." Nope.

There's so little meat left on them after a perfect smoke they aren't worth the cost, IMO.

 

[pit 4 brains]

Yes those bones were smoke roasted, toss them in with some sauteed onion, carrot and whatever you like. Add water or wine and to either make a nice stock or a great sauce..

 

[Rafter H BBQ]

Sorry that happened….

Try some beef chuck short ribs next… very forgiving…. Just smoke with your preferred rub and wood at 250-265* til probe tender! This is a pic from one of the smokes my son helped me make! Just a suggestion… but chuck short ribs are very tasty!

 

[babydocsmoker]

Sorry that happened….

Try some beef chuck short ribs next… very forgiving…. Just smoke with your preferred rub and wood at 250-265* til probe tender! This is a pic from one of the smokes my son helped me make! Just a suggestion… but chuck short ribs are very tasty.

That looks awesome! Honestly, I'll have to look around. I haven't found a ton of beef ribs in my neck of the woods.

 

[KimberlyO]

Sometimes little helpers are a big help, sometimes not so much...

At least the dogs got some chow! hee hee!

 

[JLeonard]

Got some in the fridge to go on tomorrow with some other stuff. We'll see how they turn out.

Jim