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.
Announcement
Collapse
No announcement yet.
Beef Back Ribs
Collapse
X
-
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.Tags: None
-
Founding Member
- Jul 2014
- 961
- West Chester, PA
-
Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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.
-
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
-
Administrator
- May 2014
- 17873
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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
-
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.
Comment