I'm planning on smoking some beef ribs, along w/ St. Louis style pork ribs.
I'm trying to decide what cut of beef rib I should do. Individual short ribs so they'll cook faster? Dino chucks? 3 bone Brontosaurus ribs? I'm looking for well marveled, rich beefy flavor.
What would you use and why?
Thanks in advance!
JD
To my knowledge there are two types of beef ribs. Short ribs and Back ribs. Short ribs have that big hunk of meat on top of the bone. Back ribs have the meat on the edge of the bone. This is how I keep them straight in my mind.
HawkerXP - Short ribs are further broken down into chuck ribs, usually 4 bones per rack and referred to above as "dino" ribs, and plate ribs, usually 3 bones per rack and referred to above as "brontosaurus" ribs. The plates have more meat on them but are, in my experience, difficult to impossible to find anywhere.
Using HawkerXP guidelines I like the short ribs best. Done right I believe they are the most flavorful cut of beef. I love these, but they are so rich I can only eat one. With the big rib bones they look pretty primitive, which I like.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
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Weber Smokey Joe Charcoal Grill 14"
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2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
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Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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The short ribs usually come in two different varieties: Chuck ribs and Plate ribs. The chuck ribs are usually a 4 bone rack (ribs 2-5) and plate ribs are bones 6, 7, and 8. Plate ribs tend to be a bit larger and are what you would get if you got a beef rib from most Texas bbq joints.
I prefer the plate ribs to the chuck ribs. I think they look a bit more impressive and have less connective tissue and veins of fat running through them.
When the short ribs are separate, I believe they are known as English-style short ribs. I've done them this way several times and would highly endorse this method, particularly if you're a fan of bark, which you will get more of.
I prefer the 3 bone rack of plate short ribs. My favorite type of Q bar none. I get them online from Wild Fork Foods. In fact I have a prime grade rack in the freezer. I need to pull them out and get them on the smoker asap. Thanks for the reminder.
After that... timing with the pork ribs will be difficult. They will take much, much longer,... even when cut. They need the 'time' to break down the connective tissue.
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'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
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Rotisserie for 18 inch kettle
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Pit Barrel Cooker
Smokey Joe with mini WSM mod
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Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Beef back ribs are my absolute favorite. But beware of the "beef back ribs" that come vacuum packaged 2 or 3 racks per package. Here's my treatise on the subject from 4-5 years ago:
A while back there was a thread wherein folks were grousing about the lack of meat on beef back ribs. I wanted to differ at the time, then forgot about it and lost
I’ve had no problem finding the plate ribs from my local butch. I’ve cooked both together and split apart. The cooking time in my smoker is about the same as full spare ribs but since the beef ribs can benefit from a long hold, I would start those first.
Kettle Range on State Street. Last I bought in the summer it was about $9.00 a pound. They were absolutely massive and quite good. Kettle Range has consistently good quality in my experience, although a little pricier than most places.
I always call in advance to confirm pick up, particularly for less run of the mill cuts like this. For example, getting pork belly I can get when I walk in but if I wanted some with the skin on, it may take a week or two.
rob
Last edited by Rob whatever; February 24, 2023, 03:09 PM.
Yes I go there from time to time as well. Great shop. Haven’t seen any plate ribs there though. Maybe just a timing thing. I’m sure if I called they would get them for me.
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