BEEF RIBS

[Joe T Gomez]

Picked up these ribs at the local market for 4.99 a pound 8 pound bags. All I did was use salt pepper garlic. I sprayed them throughout the cook with beef broth cook them about 300° fast cook hot cook brought the internal temp up to 170 wrapped till it hit 200 let rest for 1hr total cook was 4hrs

 

[Dustin Dorsey]

Looks great! Looks like you did a great job getting the fat rendered!

 

[Tim Campbell]

Nicely done, Joe!

 

[JeffG]

Joe's getting after it, ill take a plate please.

 

[Chris in Louisiana]

That's a fast cook. I picked up $38 worth of what was labeled Tomahawk Beef Ribs. They are similar in size to yours.

I'm not sure how long it will take to get them to the right tender/bark stage, so an upcoming weekend is going to be a beef rib crap shoot.

 

[Timothy F. Lewis]

One more pretty pile of beef!

 

[Mark_E]

That's a fast cook. I picked up $38 worth of what was labeled Tomahawk Beef Ribs. They are similar in size to yours.

I'm not sure how long it will take to get them to the right tender/bark stage, so an upcoming weekend is going to be a beef rib crap shoot.

Those would be beef back ribs as opposed to beef short ribs. I think you might want to cook them a little differently. ;-)

Site glossary: https://tvwbb.com/threads/barbecuing-grilling-and-weber-glossary-acronyms.19999/

 

[Joe T Gomez]

Those would be beef back ribs as opposed to beef short ribs. I think you might want to cook them a little differently. ;-)

Site glossary: https://tvwbb.com/threads/barbecuing-grilling-and-weber-glossary-acronyms.19999/

I have cooked both kinds and they cook pretty much the same

 

[Mark_E]

I have cooked both kinds and they cook pretty much the same

Okay - I've always considered the meat from beef back ribs to be a muscle from the ribeye. It wouldn't occur to me to cook back ribs like short ribs.

Edit: After perusing the internet, it appears you are correct, sir. I actually have never done back ribs - I didn't think they were worth the money. But it seems all sorts of people are cooking them low and slow to a high temp. Who knew? Everybody but me, I guess. My apologies!

 

[Joe T Gomez]

That's a fast cook. I picked up $38 worth of what was labeled Tomahawk Beef Ribs. They are similar in size to yours.

I'm not sure how long it will take to get them to the right tender/bark stage, so an upcoming weekend is going to be a beef rib crap shoot.

Post some pictures like to see how they come out