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? â“
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It's probably referring to the middle of the 7 ribs that make up the rib section of the cow. I've cooked them both low and slow as well as fast and hot. No real appreciable difference to me. They cook up pretty fast compared to the meaty plate ribs. I like mine salt brined overnight with lots of pepper added just prior to the cook.
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Take a look at the links for 123A, 124, and 130 ribs on this page. Also, the overall comparison link. Gives a pretty good description of the various types.
"Center cut" probably refers to the location of the cut along the length of the rib bone rather than the rib count.Last edited by johnec00; April 2, 2019, 10:07 AM.Comment
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thank you johnec00, that was most helpful. Looking at my rib pack, there are two, 7-bone strips which would make them back ribs. One strip is 2 inches long the other not quite 3 inches. Perhaps the 'center cut' is referring to the original rack being cut down the center across the bones. Just a guess. Now, i'm thinking of doing one strip low & slow on the pellet grill and one very slow (48 hrs) in SV. Have the grilled one tomorrow and the SV'd one on Thursday. -
dubob Looks like a great plan. One suggestion for your consideration: After completing the SV rack, put it on a grill for a short period of time to add some sear. Make it a short period though, the meat is thin and can be easily turned to charcoal. If it was me I'd brush some garlic butter on it before the sear, but that's just me.
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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.
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Yum! Hope my first beef rib cook turns out as nice as yours!Comment
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I just did a dozen of these, but I did them in the Instant Pot. There’s something about that red wine gravy that just knocks me over, every time.
Mrs Mosca says that beef short ribs in the Instant Pot is the best meal I’ve ever made. I’m thinking that it is right up there, for sure.Comment
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Funny you should mention Instant Pot. Daughter got us one for Christmas in 2017 and we used it once in 2018. I'm now discovering its utility and just ordered 2 Instant Pot cookbooks from Amazon (where else?) yesterday. It does a fantastic job steaming fresh vegetables and we even tried it on some chicken & a pot roast so far this year with excellent results. Life is good and so is the food. 😂
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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. 😃Comment
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After years of using a modified BBBR I've gone to using only salt and pepper on beef—brisket, tri-tip, ribs. And I don't even dry brine anymore...just Dalmatian rub (50/50 kosher salt and coarse pepper) right before it hits the cooker.Comment
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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. I I have to try a beer can chicken before too long. Life is good.Comment
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Awesome!! Although you might want to reconsider beer can chicken:Originally posted by dubob View Post
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Great looking ribs too!
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