Need Some Beef Rib Advice

[MonsterDuckMadness]

OK, so my well-meaning mother in law bought us one of those packs of individual beef ribs from Costco. And I'm looking for brilliant suggestions from all you brilliant people, for what to do with them.

I've only ever made 4-bone plates; though I have to say they're some of the best things I've ever cooked. Holy Toledo. I guess MIL must have agreed, cauae I'm pretty sure another round of those bad boys was what she was after at Costco. But anyway, these guys are a whole other ball of wax.

I was thinking I'd do em super low, and mop every hour or something. But that doesn't feel super original. Also, I'm still very concerned about drying the snot out of them. So if you've ever found something awesome to do with these kind of things (mostly back bones, it looks like), or if you have great ideas, please share! 🙏🏽

Anyway, thank in advance, to all of you beef visionaries, for your thoughts and experiences!!!

[Steve B]

Need pics so we can help you out.

[texastweeter]

You can treat them just like they were still racked up, or you could put some smoke on them and then braise them with mirpoix and red wine with some herbs. Then serve over parm and garlic grits.

[Oak Smoke]

That second one gets my vote! I serve my pork belly burnt ends over green chili and cheese grits.

[texastweeter]

Oak Smoke i make a bacon smoked cheddar, jalapeno gritz that i serve blackened catfish or shrimp over. Beef ribs i do garlic parm or garlic smoked gouda.

[RonB]

One good thing about individual ribs is that ya get more bark that way.

[WI Bubba]

I wouldn't change how I cook them, but expect them to finish quicker. This is really just the beef version of Blasphemy Ribs.

[MonsterDuckMadness]

Interesting! Would you use that exact approach? Might it be a little sweet for beef?

[WI Bubba]

@MonsterDuckMadness
I would use a rub intended for beef, and adjust the cooking time based on the thickness of your ribs. What I wanted to pass on with the reference to Blasphemy Ribs was that you can be successful when cooking individual ribs. Keeping them as rack is the norm, but it's not the only way.
If you haven't tried the Blasphemy technique yet on pork ribs, I highly recommend it.

[bbqLuv]

beef short ribs, Brisket on a bone, are fantastic. As individuals, you may season and build bark on all sides. The last one I smoked on my pellet pooper I used a coffee rub. Cooked them low and slow.
YouTube for more ideas.
Happy Grilling to you and PBR too

[MonsterDuckMadness]

For sure - I love plate short ribs. I cook them quite a bit, and they come out great. These guys are different — they’re mostly back ribs. I guess Costco cut them off their boneless prime rib steaks (or maybe roasts too). And because they charge serious bank for that prime rib, they don’t leave a whole ton of meat on those bones. But what’s there, is super tasty prime rib meat. You just want to take care to not overdo it, or dry it out.

[Murdy]

I could those from time to time. Just rub them with Big Bad Beef Rub, cook low and slow until they're done, serve with Texas Mop sauce (Rub and Sauce recipes on the free site). The individual ribs let you develop more bark.

[MonsterDuckMadness]

Sounds nice. You like how they come out? They don’t eve rend up getting too dry on you? Thanks, buddy!

[Murdy]

I don't find them too dry, and none of the family has complained (and they're not shy). I like bark, so that may color my opinion.