I was just at my Costco an hour ago. They had the same beef back ribs only they were $8.99/lb. Amazing. $5.00 more per pound for the exact same thing just a few miles up the road. I didn't buy them.
Last edited by Jfrosty27; June 22, 2022, 12:24 PM.
My Costco sells these ribs cut into singles for the same price. I can tell you what not to do. I sous vide mine for 24 hrs @ 131 degrees, chilled and then did a quick sear. Came out tough as nails. The dogs loved them.
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These will cook up very similar to pork ribs as they are about the same thickness. I would go with a texas=style Dalmatian rub and let the meat and smoke come through.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I had a slab of beef back ribs that I trimmed from a large prime rib, and I followed Meathead's advice on the free side, and basically treated them like I would baby back ribs. I used a beef rub, smoked them at 225F until tender, 3 to 4 hours if I recall, and they were some of the best ribs I've ever had. This slab was only 6 bones, as I kept the 7th for making the au jus for the prime rib back at Christmas.
Here's what they looked like, and based on photo timestamps, they were on the smoker for only 3 hours 15 minutes....
They went on the SNS Kamado at 1:45pm, rubbed with Hank's Beef rub:
This is at 4:20pm:
I did end up inserting a probe into the meat between two bones. The meat shrunk and got thicker as it cooked.
And they were pulled and put onto the cutting board at 5:00pm:
Do just what you do on a Yoder at 250F. Season with Oakridge rub. Cook to tender between the bones, usually around 8 hours. So rich that even with not a huge amount of meat, 2 are often enough for dinner.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
If I saw those around here for $3.99 a pound I would snap them up! I think my Costco card is up for renewal this month though, and since I've not been there in 4-5 months, probably going to avoid paying that $60 for now.
Score! Thanks @Murdy!! I’ve been looking for something a little different to try, and these will do nicely. Spinakerjfmorris or anyone else that’s cooked these, about what percentage meat are they? TIA.
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Last edited by Sid P; June 22, 2022, 06:08 PM.
Reason: Got the pics before anyone called me on it…
I was wondering about the percentage too. Recommended salt for dry brine is based on weight. So do you subtract the bone when calculating the amount of salt.
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They usually take me 3- 5 hrs, a touch quicker than pork ribs but it's because I wrap mine. I treat them like brisket- I wrap them when they're ~180 or so, take to 200 and give it another hour, maybe 2, of hold time from there. Brisket candy bars, yummm!
Dinner is served. The ribs tasted great, and were nice and juicy, but there’s a lot of fat and bone to work around. For the effort required I think I’ll just stick with plate ribs.
Just got some today, a bit pricy up here in Canada, Alberta at 8.50 a lb, oh well going to cook them tomorrow and follow the above directions, just wondering if i should use apple or meskite wood, going to do them in a weber ketle. :-)
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