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Beef Ribs Questions

Ragtop99Ragtop99 Posts: 1,377
Some of the posts showing beef ribs look pretty good and I was thinking of making them for my next BBQ since several guests will not eat pork.  I have some questions:

1) At the store I saw beef back ribs on sale at $2/lb and they looked huge (i.e. each bone was longer than the longest rib on a rack of pork spares).  There were also beef chuck shorts for $4/lb.  What's the difference and which do I purchase for a low & slow set of ribs?

2) Do they require any prep or cooking technique different from pork ribs?  For pork ribs all I do is remove the back side membrane, add a little rub, and cook indirect for 5 hrs at 250* (no foil) and sauce at the end (typically at 325* for 10 minutes a mopping to crystallize it a bit).

Cooking on an XL and Medium in Bethesda, MD.


  • FoghornFoghorn Posts: 2,767
    1) I prefer the beef back ribs, but it's just a preference. People usually braise short ribs.

    2) The cook is essentially the same as pork ribs, but I find them harder to assess for doneness. But don't just cook to time. Cook to temp, or probing, or the bend test - or all of the above.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • travisstricktravisstrick Posts: 4,864
    Get the chucks
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 15,948
    The beef back ribs are the same as the ribeye ribs - meat is between the bone.  The short ribs, meat is on top of the bone.  Get the short ribs.  Way more meat to bone ratio.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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