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Beef Ribs - advice please!

6 years with an egg and have never done beef ribs.  Like packer briskets, they're not readily available around these parts, but I finally found a good source.  Now what to do with them?  Cook like pork ribs?  Rub? Finishing glaze? Any and all suggestions would be appreciated!
Mamaroneck

Comments

  • travisstricktravisstrick Posts: 4,582
    Salt pepper and cook like pork ribs.
    Be careful, man! I've got a beverage here.
  • SmokeyPittSmokeyPitt Posts: 5,131
    I basically followed this last time and they turned out great:

    Quick version:
    I hit them with some Worcester and some steak rub, 325 for 1:15 with lots of Oak, foiled them for about an hour, then put them back on the egg for 20-30 min.  Mixed some of the drippings from the foil with a BBQ sauce and basted them. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • egger aveegger ave Posts: 526
    IMHO The biggest problem you will have is finding decent beef ribs. The best ones are going to restaurants. The ribs I have seen in grocery stores are trimmed to the bone. You might want want to consider cross cut ribs or short ribs. More meat and flavor IMHO.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
  • Charlie tunaCharlie tuna Posts: 2,191
    Hard to find decent beef ribs here too.  When i do come across some nice ones i cook them the same as pork ribs.
    Beef Ribs 034.JPG
    2560 x 1920 - 2M
  • gdenbygdenby Posts: 4,304
    Full "dino" bones are uncommon around here too. I buy as many as I can afford whenever I see them. The last ones I bought were 5.89/lb. I usually cook them the same as spares, but they finish quicker. 4 hours is a good estimate. The meat will draw way back from the bone ends.

    More common are the slabs left after the rib-eyes are carved away. While they can be quite inexpensive, around the same price as spares, harder to cook because some of the meat is so thin it gets over done. I like to have some Stubbs original sauce on hand in case portion get a little too dry.

    Either are fine w. just S&P, but the dino bones are meaty enough that stronger flavors don't mask the beef flavor.

    Short ribs are a whole 'nother matter. Depending on where they are cut, they can range from tough to very tough. Foiling is often necessary. They do make one of the best cuts  for sous vide. I've got a bunch that will be ready for dinner. About 74 hours at 133F, bagged w. a little DP Cowlick. Will finish w. a few minutes of sear on the Egg. These are from an organic farm, and the flavor of their beef is usually exceptional. I expect these to me most delish.
  • Plano_JJPlano_JJ Posts: 448

    Been wanting to try them too. Wal Mart around here has a ton of them. Got a rack and I am going to try Nibblemethis' recipe. The video on his site is a great step by step.

  • cheech5001cheech5001 Posts: 102
    I've done them quite a few times.

    Pull membrane for sure!!

    Usually rub them with Cluck and Squeal beef specific, indirect @ 300 grid for four to five hours.

    Good luck!
  • gpsegggpsegg Posts: 288
    Do beef ribs all the time....love them. Now mostly do turbo.....pull off membrane on back , rub with evoo and DP Dizzy Dust...cook indirect at 350 for 1 hour bone side down , 30 minutes bone side up and last 15 minutes bone side down with favorite sauce. I also spray with equal parts apple cider and apple cider vinegar every 30 minutes. I do this cook with apple wood .


    image
    George
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
  • fishlessmanfishlessman Posts: 16,258
    i braise the short ribs, low and slow the big racks usually with a rub and a little white sugar on them. good luck with the membrane, i gave up with that and eat around it on beef ribs. the trick with the big racks is the meat, if you see shiners pass on it
  • egger aveegger ave Posts: 526
    gdenby said:
    Full "dino" bones are uncommon around here too. I buy as many as I can afford whenever I see them. The last ones I bought were 5.89/lb. I usually cook them the same as spares, but they finish quicker. 4 hours is a good estimate. The meat will draw way back from the bone ends.

    More common are the slabs left after the rib-eyes are carved away. While they can be quite inexpensive, around the same price as spares, harder to cook because some of the meat is so thin it gets over done. I like to have some Stubbs original sauce on hand in case portion get a little too dry.

    Either are fine w. just S&P, but the dino bones are meaty enough that stronger flavors don't mask the beef flavor.

    Short ribs are a whole 'nother matter. Depending on where they are cut, they can range from tough to very tough. Foiling is often necessary. They do make one of the best cuts  for sous vide. I've got a bunch that will be ready for dinner. About 74 hours at 133F, bagged w. a little DP Cowlick. Will finish w. a few minutes of sear on the Egg. These are from an organic farm, and the flavor of their beef is usually exceptional. I expect these to me most delish.
    Short ribs are worth the effort, the last batch I did was time consuming and tasted great. Low and slow and foiled just like you said.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
  • What you want are beef chuck ribs, not shor ribs. @lakewade PM'd me a great video made by Robert Roriguez on brisket and beef ribs. It has some salty language so if you aren't into that, don't watch it.

  • gdenbygdenby Posts: 4,304
    "It has some salty language so if you aren't into that..."

    I was surprised to see him  finish "en papilotte," if you'll excuse my French.
    :-j
  • I like to do beef ribs low like spares.  I think I may actually be getting to the point where I like them better...maybe.

    I cook em low like 180-190 for 4-5 hours.  I hit them with a mop pretty often to keep them moist.  (Beer, squeezed orange juice and sometimes a tiny bit of oil)
  • GQuizGQuiz Posts: 668
    Louie Mueller's in Taylor has these, at least the last time I visited. Mighty tasty. Gonna have to get some from local meat market. @Cazzy, you think they'd be available at Granzin's or Penshorn's? Would love to cook some up tomorrow. Then again, I need to atone for last week's FUBAR ribs.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Little StevenLittle Steven Posts: 26,730
    6 years with an egg and have never done beef ribs.  Like packer briskets, they're not readily available around these parts, but I finally found a good source.  Now what to do with them?  Cook like pork ribs?  Rub? Finishing glaze? Any and all suggestions would be appreciated!
    Like Travis said. If you take a sharp paring knife and cut the membrane off the less meaty end they will slide up the bone and bunch up. They will be much juicier that way

    Steve 

    Caledon, ON

     

  • cazzycazzy Posts: 6,505
    edited June 2013
    GQuiz said:

    Louie Mueller's in Taylor has these, at least the last time I visited. Mighty tasty. Gonna have to get some from local meat market. @Cazzy, you think they'd be available at Granzin's or Penshorn's? Would love to cook some up tomorrow. Then again, I need to atone for last week's FUBAR ribs.

    Don't know, but I called Cooper's Meat Market and they have them. They are Certified Angus Beef and run over $7 a pound. I love Coopers, especially their steaks, which are cut to order.
    Just a hack that makes some shitty BBQ...
  • whoops! watch for the F-bomb at the very end- sorry bout that. I turned it off right after the cooking part and didn't see it. If you are easily offended, I recommend you turn it off after the cooking part too! Funny, but definitely not for everyone.

  • Mama RoneckMama Roneck Posts: 346
    Looks like I got some of the heavily &#^&!@ing trimmed ribs that @gdenby mentioned, so will have to pull the membrane and foil 'em after a few hours to ensure they don't turn to #&*)!

    Great $!**()#*(ing video BTW.
    Mamaroneck
  • EggcelsiorEggcelsior Posts: 9,781
    whoops! watch for the F-bomb at the very end- sorry bout that. I turned it off right after the cooking part and didn't see it. If you are easily offended, I recommend you turn it off after the cooking part too! Funny, but definitely not for everyone.
    Truer words were never spoken, CT. F-bomb or not.
  • I can't stop watching it. Great video and so true to TX. "I don't use no G--Damn foil" I'm doing brisket and beef ribs for Fathers Day  :D

  • SmokeyPittSmokeyPitt Posts: 5,131
    I was really confused about how to properly slice brisket,but this vid cleared it up.  

    To make slices, just slice it...

    Genius! 
    ^#(^


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • SkinnyVSkinnyV Posts: 1,959
    edited June 2013
    Posted pics of my cook few days ago, cooked the short ribs again yesterday. Easy stuff

    Cooked em 250-275 3 hrs no wrapping came out just fine
    Seattle, WA
  • Mama RoneckMama Roneck Posts: 346
    I was really confused about how to properly slice brisket,but this vid cleared it up.  

    To make slices, just slice it...

    Genius! 
    ^#(^

    The video was nominally about BBQ, and yet had nothing to do with BBQ.  Still trying to digest the meta message.  Film buffs will be dissecting it for years to come.
    Mamaroneck
  • SmokeyPittSmokeyPitt Posts: 5,131
    This sheds some light on it:

    :)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • Mama RoneckMama Roneck Posts: 346
    edited June 2013
    So I cooked beef ribs for the first time today.

    Rubbed with salt and pepper...

     
    image


    Then on the egg indirect at 275...


    image
    Done after about 5 hours - 1st time using my new $25 swinging gizmo and $9 grate too! Best $34 I've spent this month.


    image

    They were delicious, so many thanks for the advice.  However, not sure I'll do these again because they just weren't very meaty - I'll need to look around to see if I can find better cuts here in NY - any ideas welcome.
    Mamaroneck
  • Those are finger ribs (cut from ribeyes). I just got the same thing even though I called and specifically asked for chuck ribs. Chuck ribs have like 3/4 pound of meat on each bone. Like a giant meat-cicle. I'm going to find chuck ribs in the Am. I'll cook these finger ribs too but I can tell they aren't what I'm after.

  • Mama RoneckMama Roneck Posts: 346
    edited June 2013
    That explains it.  I think these would be good if I were making beef stock - in fact, may just do that with the leftovers.  Will have to look around for chuck ribs.
    Mamaroneck
  • SkinnyVSkinnyV Posts: 1,959
    edited June 2013
    Bad batch of ribs. Don't let it deter you, if you like the meat then get some short ribs.
    Seattle, WA
  • SkinnyVSkinnyV Posts: 1,959
    4 outside guys are short ribs, 2 racks are good cut of beef.
    image
    Seattle, WA
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