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.
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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.
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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.
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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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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
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Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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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!
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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!
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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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...
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