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Beef back ribs

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  • SierraBBQGuy
    Former Member
    • Jan 2018
    • 173
    • Shingle Springs CA

    Beef back ribs

    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
    Rod
    Club Member
    • Dec 2015
    • 672
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      PBC
      Blackstone 36" SS griddle
      PKGO

      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732


      Accessories ranging from a Vortex to bear claws.

    #2
    I did them once. Lack of meat wasn't worth the time for me.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7462
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      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

      Last edited by Troutman; May 14, 2018, 04:44 PM.

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        are those Texas hot guts, or east Texas hot links? Both are GREAT! Gimme some venigar based hot sauce and some crackers STAT!

      • Troutman
        Troutman commented
        Editing a comment
        I believe those are hot guts, can’t remember it’s an old pic
    • MeatMonster
      Former Member
      • Mar 2017
      • 606
      • Ellon, Aberdeenshire

      #4
      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.

      Comment

      • Omega-Man
        Former Member
        • Mar 2017
        • 172

        #5
        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.


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        Comment


        • MeatMonster
          MeatMonster commented
          Editing a comment
          Great pics!
      • SierraBBQGuy
        Former Member
        • Jan 2018
        • 173
        • Shingle Springs CA

        #6
        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

        Comment

        • Willy
          Charter Member
          • Apr 2015
          • 1854
          • High Desert of the Great Southwest

          #7
          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!

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #8
            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!

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              Yea the rest of you haters can send me and HorseDoctor all the backs you don’t want

            • ecowper
              ecowper commented
              Editing a comment
              I’ll happily take those back ribs off people’s hands

            • texastweeter
              texastweeter commented
              Editing a comment
              every one of them! Troutman ecowper
          • texastweeter
            Club Member
            • Jul 2017
            • 2937
            • Republic of Texas

            #9
            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!

            Comment

            • jgreen
              Charter Member
              • Oct 2014
              • 2722
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
                Weber Kettle 26
                Grilla Pellet smoker
                Capital 40 natural gas
                Napoleon Pro 22 kettle

                Thermometer:
                Maverick 733
                Thermapen (ok..4 thermapens)
                Thermo works DOT (or two)
                Fireboard (probably my favourite)
                Thermworks Smoke (or two)

                Accessories:
                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                Vortex
                Grillgrates
                and, maybe some other toys as well

              #10
              I am a fan of the back ribs too. Usually find them with enough meat left on.

              Comment

              • Mosca
                Charter Member
                • Oct 2014
                • 3616
                • PA
                • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                #11
                Re: leaving the meat on... taken to the extreme, why not do a bone-in rib roast, and call it meaty beef back ribs!

                Comment

                • SierraBBQGuy
                  Former Member
                  • Jan 2018
                  • 173
                  • Shingle Springs CA

                  #12
                  Well, I didn’t buy any...yet. If I do, will send pix and BBQ results!

                  Comment

                  • jjw60521
                    Former Member
                    • Jun 2015
                    • 7
                    • Hinsdale IL

                    #13
                    Beef ribs are one of my favorites. I smoked some short ribs a couple of weeks ago.

                    Click image for larger version

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                    Comment

                    • PappyBBQ
                      Charter Member
                      • May 2015
                      • 496
                      • Los Angeles
                      • Equipment:
                        Brinkman Gas/Charcoal duo with offset firebox
                        Pit Barrel Cooker
                        Maverick Remote Temperature Gizmo with Pit and meat probes
                        Thermopen Instant thermo

                      #14
                      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...

                      Comment

                      • Pit Wit 1
                        Former Member
                        • Jun 2017
                        • 16
                        • Lawrenceville, GA

                        #15
                        Beef ribs done right are “food of the gods”.

                        Comment

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                        Meat-Up in Memphis 2021

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