I have never purchased nor cooked beef ribs, but saw these at the store (when I was hungry). They were just labeled "Beef Ribs for BBQ." They were Choice. 1.2 lbs and $3.99/lb (if that helps). Are these short or back ribs?
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They dont look like short ribs , but they seem meatier than those beef ribs you get at walmart. Short ribs usually have a large chunk of meat, like several inches, on top of the bone. -
Those look like a slightly different cut of back ribs / spare ribs. Unlike pork, back and spares are the same when talking about beef ribs. Like W.A says short ribs have almost square chunks of meat, much wider and shorter. Cook these the same, but they may be done a pinch quicker.
On Meathead's short ribs recipe page he discusses doing spares at the bottom (last subheading) of the article. I've done them a few times, if you do it right they are amazingly delicious. Use a temp probe, don't treat them like pork ribs, treat them more like brisket.Comment
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Thanks Huskee! I'll give 'em a shot tomorrow - probably for an appetizer since the cook time is an unknown.Comment
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Im with Huskee - I think you've stumbld on the mythical meaty back rib! The holy grail of all beef ribs. Good luck, the responsibility to do them right is enormous!Comment
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I have a large rack of these in my freezer waiting for the right time. Thanks Huskee for helping to find a non braising way to cook these. We do a lot of braising at the restaurant, and I'm currently sick of braised beef! lol
I buy these from a local prison-operated vendor using their own animals. Good stuff. Good luck The Burn, and please let us know how things went.Comment
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Back ribs. They probably forgot to rip off all the meat like they normally do.Comment
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Glad they did. I have been on the look out for some beef ribs after various posts & photos, but I never see it. The beef sections at the grocery stores have been downright depressing - overpriced and/or poor selection. Costco has had boneless chuck short ribs, but something doesn't sound right about that. And for $8.99/lb, they've got better options.
Meanwhile, it's 203 without a crutch for these boys.
Just realized these will fit nicely in the Kettle with the Vortex and I can do a mess of wings on the other 3/4 of the circle. 225 is low for them, but I'll crisp 'em up over the direct center.Last edited by The Burn; December 4, 2014, 11:52 PM.Comment
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Chuck ribs are just the chuck, or front shoulder, version of the back ribs (spare ribs) which come from the next section back, the rib. The short ribs come from the lower end of the rib section, called the plate...if I have my ducks in a row. The "boneless" part, assuming there's no dishonesty, would be a convenience, but the prep would be different than backs/spare ribs or short ribs with bones. But...yeah...at $8.99/lb, like Pit Boss and I have discussed, you're better off going for a nice steak for that kind of gold.Originally posted by The Burn View PostComment
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TB those are back ribs that used to be attached to a prime rib roast. If you look at Meathead's Prime Rib recipe he goes into detail on how to smoke them. I recommend you don't crutch them unless you want ribs that taste like pot roast.Comment
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Went to a Shop-Rite that I passed by this morning, for the first time, and they've got a much better selection of meat than any of the other big chain grocery stores around here. Picked up some chuck short ribs - that look much more like short ribs and I'm going to do those with the back ribs (instead of also doing chicken). A report and photos later tonight.
Thanks all for the help.Comment
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More beef ribs! Yay!
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They were good. I preferred the flavor of the beef back ribs, though they weren't as meaty. They did get a full day's dry brine and then an hour or so of BBBR, while the short ribs only got the hour or so of BBBR and salt. The chuck short ribs, not surprisingly, tasted a lot like the pulled beef I did from chuck roast a few weeks back.
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Those are some chunky beef back ribs!Comment
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