Beef back ribs

[SierraBBQGuy]

Local grocery store is featuring beef back ribs this week, for a couple bucks per lb. Anyone ever cooked them? Any good? They don’t have a lot of meat on them.

[Rod]

I did them once. Lack of meat wasn't worth the time for me.

[Troutman]

I cook them regularly. You treat them like short ribs only they get done much faster since there is less meat. Love 'em....backs are in the middle, shorties on the left

[texastweeter]

are those Texas hot guts, or east Texas hot links? Both are GREAT! Gimme some venigar based hot sauce and some crackers STAT!

[Troutman]

I believe those are hot guts, can’t remember it’s an old pic

[MeatMonster]

If you can get a good amount stick them in a roasting bag with some herbs, half a cup red wine and 1-2cups decent beef stock and seasoning, seal the bag and stick them in the oven low and slow for at least 5 hrs. You'll get great pulled beef off them, and a fantastic stock / gravy once strained and cooled.

[Omega-Man]

I did a few weeks ago. These are the bones that are literally stripped away from a rib-eye roast. They run the knife along the bone. Think shiners. Think of the last time you had a bone in rib-eye steak and you gnawed on the bone after all the other good meat was gone. It's very tasty but also more than a bit fatty. I wouldn't buy them again. I would go with plate ribs the next time.

[MeatMonster]

Great pics!

[SierraBBQGuy]

I make short ribs frequently, these have way less meat. Was thinking might be good to throw into a long simmered Sunday gravy.

Troutman I knew someone from TX would make these...lol

[Willy]

I agree with the others above. A waste of money unless you use them in making beef stock. Most I've seen give the term "shiners" a bad name, as if that's possible. Maybe buy a bone-in ribeye roast and cut the bones off, leaving ample meat on them. Elsewise, go with short ribs, I can buy whole dino bone-sized ones for about $6--$7 per pound from a butcher in the nearby "Big City". When our local Safeway sells short ribs (in small packages), they often have whole slabs in the back room. I bought them once for $4 a pound--probably 8-10 pounds total. Nice 10" long meaty bones. I smoke 'em in two-rib sections. Delish!

[HorseDoctor]

Back ribs are very tasty! Not a great lot of meat but if the price is right
they can be a good deal. Totally different than short ribs but still very much worth cooking if the price is good!!! Enjoy!

[Troutman]

Yea the rest of you haters can send me and HorseDoctor all the backs you don’t want

[ecowper]

I’ll happily take those back ribs off people’s hands

[texastweeter]

every one of them! Troutman ecowper

[texastweeter]

yall must have a stingy butcher. Mine have plenty of meat to be worth it! Love back ribs. smoke for 3 hours, wrap for an hour, smoke for an hour. Brisket flavor profiles, but with less salt. steak on a stick!

[jgreen]

I am a fan of the back ribs too. Usually find them with enough meat left on.

[Mosca]

Re: leaving the meat on... taken to the extreme, why not do a bone-in rib roast, and call it meaty beef back ribs!

[SierraBBQGuy]

Well, I didn’t buy any...yet. If I do, will send pix and BBQ results!

[jjw60521]

Beef ribs are one of my favorites. I smoked some short ribs a couple of weeks ago.

[PappyBBQ]

Beef back ribs are one of my favs.. There is a pic of one of my back ribs cooks in the April 2018 Newsletter. I found a market here that leaves a good inch to 2 inches of meat on them and they are out of this world good. Simply hang in the PBC until probe tender...

[Pit Wit 1]

Beef ribs done right are "food of the gods".