Question re: cook time/temp for beef ribs from standing rib roast

[nunyaz]

Did a quick search for the answer but nothing specific ... and don't know if all beef ribs are created ... err, cooked equally?

Any assistance would be greatly appreciated! 😀

Peace,
Nunyaz

[Attjack]

I just did one using Kenji Lopez-Alt's recipe. I cooked it at 170f which was as low as my oven could go until it reached 120f. Then I rested it for an hour and a half, cranked the oven as high as it could go, and cooked it for another 7 minutes. For the rub I used 50/50 kosher salt and pepper.

[Attjack]

Whoops, I didn't read that close enough. You are cooking only the ribs.

[Mosca]

Just the ribs? Idk, I’ve always used them for vegetable beef soup. I boil them for an hour with aromatic vegetables, strain, and then make soup.

[nunyaz]

Yes, just the ribs - following Meathead's "The Science of Cooking Beef Roasts" - but on careful review, he links a recipe for Beef Ribs (in general), after mentioning that the best Standing Rib Roast is cooked boneless with the bones making another meal, or gravy, or stock, or au jus ...

SOOOOOoooo ... the question is: are all beef ribs created equal and get cooked to the same 200-203 internal to be tender?

[Mosca]

I cut the roast right down to the bone, leaving only the meat between the ribs.

[troymeister]

nunyaz I just did beef ribs recently. They were the ribs from the rib roast as well. It was -4° so outdoor cooking was not an option. So I did them this way. They turned out delicious and totally tender.
https://pitmaster.amazingribs.com/fo...ck-ribs-recipe

[wrgilb]

Here's one I do from Adam Perry Lang. https://www.villagevoice.com/2010/05...s-from-bbq-25/

[nunyaz]

Appreciate all the input and options!!

We finally decided that all beef ribs, are, at least in our neck of the woods, created equal ... they're tender, delicious and barky!! The chunky pieces are the fat cap and trimmings on the pan that we did our Rib Roast on ...