Need Help With How To Cook These Beef Back Ribs


 
ChristopherC

ChristopherC

TVWBB Super Fan
Picked up some Beef Back Ribs at Costco here in Canada. Most of the cooks I see on YouTube have the rack cooked as a whole. These are individual split ribs...so I am looking for advice on how to cook/smoke/grill them.

My first thoughts are as low and slow as possible (ie 200-225d). Then wrap with some liquid in foil to finish and let rest. Look for internal temp of 205.

Is this the way to go?

Here is a pic....

C7391EC8-0FBC-4472-8F77-AB8325EC884D.jpeg
 
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Seems like an an odd type of cut, to me anyways here in Ontario too.......
I cook 2 different options, larger type ribs cooked in 4 bone rack sections about 4 to 5 lbs each or
Beef short ribs which come about 4 bones long usually and I then cut them into individual pieces.
I would hate to give you bad advise but smaller pieces like this I cook into braised ribs, much like the PSB Timothy made
The tin pan ingredients however are slightly different for a braised rib setup.
You can make these good though, I never cook beef ribs to under the tender 205 ish temp.
With all sides to cover in rub it's also easy to over spice, my first cook was to salty.
Do it right and its brisket on a stick! Those seem to have a great amount of fat.
 
Should be interesting.

I keep reading the lower and slower to better with lots of rendering time.

Debating whether to wrap at 170d in foil with some beef stock until 205 and then back onto the grill with some fresh seasoning or bbq sauce.
 
With a cut like that I would try and just go with what feels good.
You are going to get a bark on all sides so that is something to take into consideration.
Thing I would make sure happen is lots of pepper, and salt and garlic style rub. Basically your Texas style seasoning.
Or a prime rub or steak spice could be a good thing too
I always did beef ribs at 180, that's when I could go that low...they take a long time there.
I would make sure they go as slow as possible
Only time and colour of the meat is what would make me decide to foil or not to foil
Everything else is your own ideas......
Or follow this suggestion below, it's for short ribs and like yours they are cut into single bone pieces but short ribs are half the length of your ribs.
This method gets the ribs on for 4 or 5 hours on very low, then forces you to finish them in a foil pan with a broth and veggies.
In the end you would serve your ribs now at 205 ish after sometime, discard the veggies, reduce the broth by half and serve the ribs on mashed potatoes with the reduced sauce as a drizzled gravy.....I made this for my wife and my parents. It took all day but lets just say when the food came out the talking stopped.
I also made pork belly burnt ends at the same time for my first time......literally candied pork and fat.......
they didn't really go with the dish but I wanted to experiment and make sure the old man got to try them.

howtobbqright.com

Smoked Beef Short Ribs Recipe on Ole Hickory Smoker

Smoked Beef Short Ribs recipe using a smoker to cook these delicious and decadent meal served with a reduction sauce.
howtobbqright.com howtobbqright.com
 
Thanks for the info Darryl! Will look into the link. Will see if I can get the smoker that low. Will be playing with vents.
 
Chris, I've never cooked up beef ribs (back, short, etc) that were cut into individual ribs before cooking, but I know I've seen people post results of cooking them that way (though perhaps not here at TVWBB.) Anyway, I found this link that may give you some ideas.....caveat being, I haven't done it, so.....YMMV! :)

www.smoking-meat.com

Smoked Beef Back Ribs - Learn to Smoke Meat with Jeff Phillips

Smoked beef back ribs are not extremely meaty like most pork ribs but, I think they reign supreme in terms of flavor.
www.smoking-meat.com www.smoking-meat.com

Let us know!

R
 
Lol yep. Should be interesting. 2 things I have never done before. Beef ribs. Smoked Mac n cheese. Kraft can take a hike!
 
Oh! the mac n cheese too
Well good luck to you, it's my maiden voyage for the mac n cheese and ribs on the Weber
I'm sure we cannot mess it up! o_O
Lets compare later, my pork ribs n mac n cheese and yours with beef ribs.
I will try to get pictures up tonight but I do have guests over for dinner so it might not be until morning for the final pics.
 
Since the ribs have already been separated I'd be very tempted to stick with the "steak on a stick" theme and grill them direct on all sides.
 
Thanks Brad, but everything I have read says they need like 4-5 hours low and slow to break down connective tissue.
 
Because they're back ribs I'm assuming (and we all know what that word means) that they're the same ribs you'd get with a standing rib roast, not ribs cut from the chuck or plate.

I think you need to go to the store and pick up a second package so you can cook them both ways. ;)
 
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