Beef bones?

[Peter D.]

My second question (for the moment) is about beef ribs. I recall going for BBQ with a large group in San Antonio down on the Riverwalk about 11 years ago and experiencing the most amazing beef ribs ever. About 10" long, individual ribs piled high on a never-ending plate, charred carbonized black on the outside and on the inside - Oh. My. Ghods. Goodness unequalled since.

Well, I'm now about 1600 miles from San Antonio and butchers look at you funny when you talk about beef ribs so I turn to the assembled braintrust here. Googling has turned up ONE decent beef rib recipe that I may give a try in the next few weeks, but I'm wondering if anyone here has suggestions for how I might replicate what I had at that wonderful place in TX (name long since forgotten, alas). As per my previous post, I can't do spicy or garlic-y recipes, but would welcome suggestions.

Once again, many thanks.

 

[Gary Michael]

Beef ribs are simple, cheap, and excellent! Beef ribs are trimmed off the rib roast, a total of seven bones. Like any meat, some brands, companies..whatever have better ribs than others. The local grocery store buy me has big meaty ones that are not over trimmed. Wally world has some but The quality is not there for me. I cook em pretty much like spare ribs. 3 hours on smoker, wrap for an hour or two, then let them go another hour w/out foil. Rub is simple..salt, pepper, garlic/onion powder(or whatever rub you want) You can baste w/ a flat coke if you want, provides some nice carmelization. I usually get a rack of ribs for like 5-7 bucks. Basically steak on a stick.

 

[Steve Cole]

You might also consider beef short ribs. Not the ones they've already cut into 2" pieces and not the thin cross cut style they sell at Sam's Club. Find some whole beef short ribs. I've seen them in cryovac packs with 2-4 slabs with maybe four ribs per slab. You can cut them into individual ribs if you want. They are fatty and rich though. You just about have to cook them until they're charred to render enough fat out. The rib bones often pop out too, but the meat is good. Season them like you do your ribs. They do take longer to cook than spares and can take a little higher heat, like 275.

 

[Dan Bond]

Oh ya! nothing like a beef bone to chew on.

 

[Peter D.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Bond:
Oh ya! nothing like a beef bone to chew on.
http://i30.tinypic.com/mboihd.jpg </div></BLOCKQUOTE>

OK, I'll bite (so to speak)...
What did you do to get 'em that good? Also, how does one use foil in the cooking process?

 

[Bob H.]

Hey Dan Bond! Where did you buy dem bones?
They look great!

 

[Dan Bond]

I picked these ribs up at a local Chicagoland store nothing special. I can say I did not use the 3-2-1 method and did not foil the ribs. I planned on a 6 hour smoke and turn the ribs splitting the time. Once at 3 hours and another at 4.5 and put the sauce on the last half hour. I used El Gringo Loco Mexican Fusion BBQ sauce. That is a local sauce I had the pleasure to try out before it hit the streets here in Chicago. Oh, I used apple chuncks for the smoke and sprayed with apple juice when turning. Kingsford all the way for the heat.