Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef Back Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Beef Back Ribs

    Ok...so, my wife convinced me to do beef ribs. I have not done these before. The only experience I have is with short ribs cooked as many ways as you can imagine. So, I decided to try some back ribs. I am also going to do pork baby backs along side, just in case I screw this up. Can't have a yard full of hungry people, all who will have consumed adult beverages, going hungry. Besides, If its all good and not all eaten, I'll wrap it in foil, freeze it and take it to the beach with me on Monday.

    Anyway, I've read the Zen of Beef Ribs and the best way to cook short ribs, so, my question, will the beef back ribs cook much faster?...how much faster? I usually get Pork baby backs done in about 3.5-4 hours...is this about right for the beef back ribs. Thanks in advance for any tips you can offer.

    #2
    Did some last weekend in about 4 hours at about 250, separated individually. It's one of the nice things about them. Since most of the meat is on the sides, there's less thickness to cook thru. Dry brine them for a day, rub with Big Bad Beef Rub, and take them to or near 203.

    Comment


      #3
      To me, they take a bit longer, but there is a pretty thick strip of fat in the middle and if you don't cook them long enough or wrap it will still be there and make it tougher. If you are ok with a little fat, probably the same amount of time. If I cook for me they go about like pork spares and if my wife is eating I wrap for an hour near the end.

      Comment


        #4
        The very end of the Beef Ribs article explains they can be done as quick as 3 hrs. In my experience they have taken around 5, give or take. Perhaps I get thicker pieces than what Meathead has experienced, not sure. I agree totally with John, they need time to become tender. They also, IMO, need a foil wrap.

        Comment


          #5
          Thanks to you all. I'll report back Saturday.

          Comment


            #6
            Thaks to all who commented. I did the beef back ribs along side pork baby backs...225 for 4.3 hours. Internal temp of the beef ribs only got to 185, but by the look and ...uh...sample....they were done. I pulled them and let them rest in cambro for 2 hours while the kids finished swimming and playing and the adults got "prepped" for the food. I did not do pics and these certainly weren't picture worthy, but man they turned out good. Tender, juicy, flavorful.
            Happy 4th to you all. We are about to head to the lake for pulled pork and fixins with friends. I will not be cooking today.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal



            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            GrillGrates Take Gas Grills To The Infrared†Zone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker