Beef ribs questions


 
C

Cory L.

TVWBB Member
Posted in the New Owners forum as well but thought I'd ask here too. Made some beef ribs for the first time this weekend. Pleased with the results but there is room for improvement for sure.

I removed the membrane and trimmed alot of excess fat on the bone side. Dust with rub and on to the WSM as it was coming up to temp. Used oak and 1 small piece of mesquite. Target temp was around 280-290. Unfoiled for approximately 2.5 hours and then foiled after basting with some thinned down sauce for about 45 minutes or so.

The flavor was very good aside from a little too salty. I will adjust my rub accordingly. They maybe could have rendered some more as they are pretty fatty. My question deals with the exterior of the ribs. The exterior on these was very tough and chewy. Any thoughts on how to avoid that for furure cooks? It seems from my limited experience with ribs, if I let them go unfoiled until I really like the color, then I get the tough, chewy exterior. If I foil too soon, then the color is off and they get a little mushy. Any thoughts? Too high of temp, not enough time in the foil, too much, etc?

Thank everyone.

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I don't do beef ribs often so you'll get better responses than mine, but last time I had them I think they were off of a rib roast.....I remember thinking it's like a steak w/ a handle(!).

No tenderness probs & I can't see where yours came from, in fact, I was wondering why they wouldn't be cooked hotter/faster like a steak, maybe not AS hot or as fast (gotta heat the bone), but I thought I'd go HH for sure....

I'll be following this thread.....

(((I don't think you're supposed to cross-post the same post on the board though so you might want to delete one of your posts)))
 
Cory, I have never cooked ribs, beef or pork, that high. It seems to me that you will get more fat rendering with a lower heat. The bark being tough is a new one to me. My only 2 thoughts are 1. that it has something to do with the bones you cooked, or 2 that the higher heat did it. I suggest trying at a lower heat to see if that makes things better. Some also will spray the ribs while cooking, this may affect the bark favorably.

Mark
 
What temp were they at when they were done?

I just did some beef ribs yesterday and had no problems with texture. They were cooked at around 250 until they hit about 185 or so. No foiling, no braising.

Eric
 
I didn't temp them at all - usually don't. Toothpick went in with very little resistance and they had a nice bend to them when picked up by one end.

Sorry about the cross posts. Didn't know that was a no, no. How do I delete me other thread? I clicked on the edit/delete button and it will let me edit but there is no delete feature that I see. Thanks.
 
I have always found beef ribs to be a little tougher than St Louis or Baby Backs. I would suggest, like others have, to try a little lower/slower. I usually run my WSM at about 240, the temp needle straight up.

Mike
 
I have found that beef ribs vary quite a bit as to fat content. I trim as much of the fat as I can then cook them at about 225. Usually cook them between 4 and 5 hours. Not uncommon to have one rib a little "chewier" (is that a word)than the next due to the fat content and how much gets trimmed. I personally would rather have them put up a little fight rather than be too fatty. Beef ribs are one of those things that I know going in I might have to get after in order to eat it. That's part of the appeal.
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I like my ribs with a little "chew" on them. Don't really care for fall off the bone melt in your mouth.
I do pork ribs (spares) this way also. Rarely take a brisket or butt past 180 - let it rest and slice at less than 190.
Wish I could find good beef ribs on a regular basis. Most of the time they're trimmed so close you might as well use them as soup bones and butcher is just so dang expensive.
 
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