why do beef ribs take so long?

[Jeff Davidson]

why is it that a prime rib takes 2-3 hours but beef ribs take 6 hours?

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson:
why is it that a prime rib takes 2-3 hours but beef ribs take 6 hours? </div></BLOCKQUOTE>
Hmmm, Never had beef ribs take that long. Mine finish in about 4-5 hrs. What was your cooking temp, and where was that measured at?
Well rib raosts you are only cooking to a low internal, and ribs you are cooking till tender, big difference.

 

[JimT]

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

Well rib raosts you are only cooking to a low internal, and ribs you are cooking till tender, big difference.

</div></BLOCKQUOTE>

Are you saying a perfectly cooked prime rib is not tender?

JimT

 

[Jim Lampe]

I love beef ribs! Just cooked a couple of racks only 10 days ago... did em at 225-235' for almost 4 hours. Awesome! So tender!
gonna do another rack this weekend . . . can't wait to eet!

(i'm always hungry!)

 

[r benash]

I certainly will be giving beef ribs a try. Found a source at the Philly Market that has them for 1.99lb and they looked good. Had a nice club on them. Previous owner of that stand used to only sell the cross cuts.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:

Well rib raosts you are only cooking to a low internal, and ribs you are cooking till tender, big difference.

</div></BLOCKQUOTE>

Are you saying a perfectly cooked prime rib is not tender?

JimT </div></BLOCKQUOTE>
Umm no.

If you were to cook a prime rib roast, bones still attached, till the meat pulled off clean from the bones, how'd you think the roast would be? Yeah, pretty bad.

When you are cooking the roast part of the rib roast, you are only cooking to a set X internal temp. When you are cooking just the ribs, you are cooking the meat till it pulls off the bone clean, and the meat that's loaded with fat and other stuff is tender. HUGE difference than just cooking the roast.

 

[JimT]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:

Well rib raosts you are only cooking to a low internal, and ribs you are cooking till tender, big difference.

</div></BLOCKQUOTE>

Are you saying a perfectly cooked prime rib is not tender?

JimT </div></BLOCKQUOTE>
Umm no.

If you were to cook a prime rib roast, bones still attached, till the meat pulled off clean from the bones, how'd you think the roast would be? Yeah, pretty bad.

When you are cooking the roast part of the rib roast, you are only cooking to a set X internal temp. When you are cooking just the ribs, you are cooking the meat till it pulls off the bone clean, and the meat that's loaded with fat and other stuff is tender. HUGE difference than just cooking the roast.

</div></BLOCKQUOTE>


Ahhaaa! (The light bulb just turned on in JimT's head)

Thanks Bryan, it makes sense now!

JimT

 

[Steve Whiting]

I often cook beef ribs and it can easily take 5-6 hours to get to tender. I cook right around at 225.