Prime rib "RIB" question

[DeusDingo]

last christmas i bought a whole packaged prime rib, bone in, very heavy, like 18" long if not longer. it was in the butcher's super thick original vacuum seal bag

since there are only the 3 of us and my in-laws eat like birds i rarely make prime rib. i cut them up into steaks. i decided to do this without the ribs

so i cut all the ribs off in a long strip. having only done this 1 or 2 times before i wasn't great at it and i had a lot of meat left on it. i vacuum sealed it and put it away

on to the question:

will this beef rib roast cook anything like the beef ribs most BBQ people are used to or is the meat attached to ribs of a prime rib too lean to cook it that way? what's the best way to handle this?

[Jerod Broussard]

If read right those are Back Ribs. Those are the typically not so meaty ribs vacuum sealed at the store.

[Huskee]

Yep, beef back ribs. They are GREAT! Cook 'em up low & slow, but they'll probably take less time than thick short ribs. Without seeing them I'd wager a guess in the 5hr range.

[johnec00]

You've cut yourself some nice meaty back ribs. My favorite smoked meal.

[mrichie1229]

Delicious, with or without salad!

[negolien]

last christmas i bought a whole packaged prime rib, bone in, very heavy, like 18" long if not longer. it was in the butcher's super thick original vacuum seal bag

since there are only the 3 of us and my in-laws eat like birds i rarely make prime rib. i cut them up into steaks. i decided to do this without the ribs

so i cut all the ribs off in a long strip. having only done this 1 or 2 times before i wasn't great at it and i had a lot of meat left on it. i vacuum sealed it and put it away

on to the question:

will this beef rib roast cook anything like the beef ribs most BBQ people are used to or is the meat attached to ribs of a prime rib too lean to cook it that way? what's the best way to handle this?

Yes imho

[jfmorris]

I do the same thing when I buy a "prime rib" and detach the slab of ribs before I cut the rest into steaks. I treat it just like I would baby back pork ribs, and they are usually done in 4-5 hours. Very tasty, but the meat will shrink back on those bones a LOT more than it does with pork ribs. Don't plan on feeding more than 1 or 2 people with that slab of beef back ribs. The flavor is AMAZING - truly an entire level above pork ribs.

I have one in the freezer and plan to smoke it along side a slab of baby back ribs that is also in the freezer.

[johnec00]

Yep, we do the same, smoke a beef rack and a baby back rack at the same time (about 4ish hours). Feeds 3 of us with lots of delicious left-overs.

[bbqLuv]

I have only Traegerized beef back ribs still tied to the rib roast. Them are tasty bones. They have a bit of a bite unless there cook a little more.

[wrgilb]

Here's Adam Perry Lang's recipe. I use it often with great results.

https://www.villagevoice.com/make-adam-perry-langs-beef-back-ribs-from-bbq-25/

[Tecumseh]

Beef ribs are my new favorite and they smoke faster than pork! 250 -275 let 'er rip.

[Huskee]

I like beef ribs better than brisket, maybe the same as, but they're much easier to prep & cook!

[Murdy]

You said you left a lot of meat on which, if they were pork, might concern me a little (most of us don't like the back ribs at the grocery stores with the extra meat left on it); however, beef short ribs typically are cut with a lot of meat outside the bone, so I'd think this would be fine.

[DeusDingo]

seems like the consensus is to treat it like pork ribs and everything will be honkey donkey.

thanks everyone!