First attempt at beef ribs today


 
R

Richard Marquez

TVWBB Fan
Have always done BB's 'till this point and was determined to give beef ribs a shot after seeing so many fantastic threads and pics on this site. Purchased 2 lovely racks yesterday from Bristol Farms. Marinated one overnight in Stubbs beef marinade and the other rubbed with Texas BBQ original. Fired the smoker up around 1030 this morning with a little red oak and pecan wood and just over 4 1/2 hours later we enjoyed the best ribs I ever had. I will be hard pressed to go back to pork ribs any time soon
icon_smile.gif


meatp.jpg


meat2e.jpg


meat3.jpg
 
They are good, aren't they? Unfortunately, just can't find them reliably here. Yours look fantastic!

Rich
 
Richard, great beefy beef ribs are GOLD when you can buy them and a dream when you cannot.
I've been makin' beef ribs for many years butt only recently (as of three years now) have I found the mega-size meaty ones.
I just made some yesterday very much the same way you did, using Stubb's (my favourite).
You'll be makin' more of these if you continue to find those monster beefy ribs.
Nice work!!
 
Thanks guys!


Jim those look fantastic! I now know first hand how difficult it is to get my hands on some "good" beef ribs. I went to 4 different places before I found these, including Costco.
 
I discovered beef ribs after watching Raichlen make them Gaucho style on Primal Grill. I found them at a local meat market and bought a rack. On the way home, I stopped at one of my favorite groceries and found them there on sale for $2/lb. When it rains it pours. Anyone looking for them should contact a real butcher or meat market who can get whatever you need.

I was amazed how good they were and yours look awesome.
 
Beef ribs look awesome. I too have a hard time finding meaty ones.

When yours are done, are they pink in the middle at all or do you take them off Medium Rare? Medium.

I have had a hard time getting the beef ribs tender but not overcooked. Love to know your secret. mmmm
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by WalterWhite:
I discovered beef ribs after watching Raichlen make them Gaucho style on Primal Grill. </div></BLOCKQUOTE>

I saw them on Raichlen, also, and wish I could find them anywhere around here. I've got everything ready for a smoke on these babies (including my husband ready to eat them)but it's a no-go on the actual article. Do I need to order them?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E:
When yours are done, are they pink in the middle at all or do you take them off Medium Rare? Medium.

I have had a hard time getting the beef ribs tender but not overcooked. Love to know your secret. mmmm </div></BLOCKQUOTE>Mine were well done. I suspect that after 4 1/2 hours in the smoker Richard's were as well. There is a lot of fat on these so you need the time to render. I gauge doneness by how much they pull back from the end of the bone though I see that Richard's did not appear to do that. I grilled mine on a kettle and they look like:
P1010254-PP.JPG


<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Linda Mac:

I saw them on Raichlen, also, and wish I could find them anywhere around here. I've got everything ready for a smoke on these babies (including my husband ready to eat them)but it's a no-go on the actual article. Do I need to order them? </div></BLOCKQUOTE>Call or ask at local meat markets or groceries. Some cannot get them but others will. They may be a special order.
 
I tried them for the first time on Sunday and....failed, sort of. First off, I used the wrong rub, i.e., "all-around" rub with Lawry's. Too salty. Should have gone with an Amarillo Willy's or something with some brown sugar.

I cooked @ 210-225 for 6.25 hours (with last .75 hours at 275-300 to crisp up). Not what I would call fall apart tender. Combination of toothsomeness & crisp.

I know I'd change the rub, but not sure what to do cooking time-wise to get more tender.
 
Very nice Rich, Imho beef back ribs are the grand daddy of ribs pork ribs are a distant 2nd. Also beef short ribs are very tasty and very very very meaty.
 
Beautiful ribs. They are hard to find. Cook them until the meat starts to separate from the bone. Then they are done. I also smoke short ribs, which are very tasty and tender.
 
You must log in or register to reply here.

 

Back
Top