Beef ribs - first time, what should I buy?

tulocay

Looking to smoke/cook/egg some beef ribs shortly. I have never done these before. 

Does anyone have a recommendation on what type of beef rib to buy? I thinking I will just try a small amount to see how the family likes them.

Thanks

DMW

Uncut bone-on short ribs. Plate or Chuck work, plate if you have a choice.

tulocay

Thanks @DMW

SGH

We all have different taste and preferences. That said I prefer the massive "Dino" ribs. All are excellent though. I'm just real fond of the ribeye on a stick my brother.

Shiff

If you want very meaty ribs, normally the Chuck Short Ribs or Plate Ribs are the ones to get.  If you have a cooperative butcher, you can probably get meaty Beef Back Ribs (ribeye on a stick as @sgh says).  Most butchers only leave on a little meat so they call the rest of it at much higher prices.

As far as prices go (these are from Restaurant Depot in Philadelphia), Beef back ribs are about $3.49/pound. Chuck Short ribs are about $3.89/pound, and Plate ribs are about $6.59/pound.

The important thing is to get them as a slab - don't let the butcher cut them.  This is especially true with Chuck Short ribs since most butchers have never thought that you can cook unless they are cut up.

Here is a pointer to a Plate Rib cook I did: 

http://eggheadforum.com/discussion/1161966/beef-plate-ribs

Chuck Short ribs can be done about the same way and they come out equally good.

DMW

Shiff said:

If you want very meaty ribs, normally the Chuck Short Ribs or Plate Ribs are the ones to get.  If you have a cooperative butcher, you can probably get meaty Beef Back Ribs (ribeye on a stick as @sgh says).  Most butchers only leave on a little meat so they call the rest of it at much higher prices.

As far as prices go (these are from Restaurant Depot in Philadelphia), Beef back ribs are about $3.49/pound. Chuck Short ribs are about $3.89/pound, and Plate ribs are about $6.59/pound.

The important thing is to get them as a slab - don't let the butcher cut them.  This is especially true with Chuck Short ribs since most butchers have never thought that you can cook unless they are cut up.

Here is a pointer to a Plate Rib cook I did: 

http://eggheadforum.com/discussion/1161966/beef-plate-ribs

Chuck Short ribs can be done about the same way and they come out equally good.

I'm with @Shiff on chuck vs plate. I really like plate, but for the $$$ I think I'm going back to chuck for my next purchase.

tulocay

Thanks @Shiff‌ and @DMW‌ .

tulocay

Het @Shiff‌ in your post, what was the sauce you wrapped your ribs in? Was that out of Serious Barbecue by APL?

Thanks

Shiff

tulocay said:

Het @Shiff‌ in your post, what was the sauce you wrapped your ribs in? Was that out of Serious Barbecue by APL?

Thanks

Yes,  it was Adam Perry Lang's recipe which I modified a bit.  There is a link to his recipe in the first post in that string.

He had a rather elaborate sauce that he added to the foil, but I just used some BBQ sauce.  His recipe is great but I simplified it a bit.  I have since used the asme technique on Chuck Short RIbs and it works great - just the cooking time changes a little - I just go by the tenderness of the meat before wrapping.

tulocay

Thanks @Shiff‌ . If I had read your earlier post carefully, I would have seen that :-*

tulocay

Didn't mean to pick that graphic either!