Since most of us all like our bone in prime rib roasts med-rare, and gnawing on the bones like Neanderthals , has anyone had success cooking/ grilling plate ribs to med-rare ? Most cooks out there are low n slow 5 to 6 hour cooks. Seems to me it should be easy to do, and a lot faster. Yes, No, Maybe??
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Problem is, the rib roast is a very tender cut of meat inherently. The dino ribs are more like brisket point - they are very heavily marbled with fat, but not necessarily inherently tender until/unless that fat is melted/rendered and turns the collagen into glycerin. Some folks have done med-rare beef ribs (and brisket), usually with methods like sous vide, where you can cook them super low and very very LOOOOONG in order to tenderize them at a lower temp.
Doing them hot and fast, especially to med-rare territory, I think you're going to end up with something more like a heavily marbled steak - which isn't necessarily a bad thing! But it's very different from the falling apart tenderness of a fully-rendered beef dino rib.
Cooking them to med-rare, then trimming out the bones and slicing the rib meat sort of against the grain, I think you'll end up with some pretty nice, very richly marbled, but potentially a little chewy meat. It's not just fat in there causing all that marbling, there's also connective tissue like collagen, kind of like brisket point, which is probably where the process of cooking them so long, low and slow to completely rendered came from.
I found this short on YouTube, hard to tell much from it.
Bradley Robinson from Chud's BBQ also did them, but he smoked them first, then did sous vide for 3 days on them.
I have personally done beef ribs for 3 days, but I didn't do them at 130-135, I think I did them around 150 or so if I remember right. They were incredible, super tender, juicy and flavorful.
Been a few years. That stuff's gotten esspendy. -
how about beef back ribs, would that make more semse?Comment
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Back ribs can be really tough. I always smoke those low and slow and wrap them. They aren't the meatiest cut, so I won't pay much for them, but I find they do well when wrapped for a couple of hours till they're nearly falling apart, prolly a bit softer than I like a pork rib. I'm not sure there's enough meat on most of the ones I've seen to try them as a med-rare cook - and I think they'd be pretty tough as well.
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Maybe Hot n fast is the wromg term. When roasting a rib roast, we carve at 130-135 and the meat near the bone is delicious! seems we could season and roast the ribs to the same temp with the same results.Comment
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I have to agree with realdocBBQ . If we are discussing the beef ribs I’m familiar with there’s a layer of tendon in the center of the meat and until it breaks down they aren’t ready to eat. Mine end up being cooked much like I do brisket. In my kamado that means cooking at 300 F until I get 180 F IT then wrap until probe tender. They are one of the richest bites of beef you will ever get, incredible stuff.Comment
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