Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef Ribs Questions

Options
Ragtop99
Ragtop99 Posts: 1,570
in Beef
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.
· Share on FacebookShare on Twitter

Comments

  • Foghorn
    Foghorn Posts: 9,842
    Options
    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.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • travisstrick
    travisstrick Posts: 5,002
    Options
    Get the chucks
    Be careful, man! I've got a beverage here.
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    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.

    http://www.amazingribs.com/recipes/beef/zen_of_beef_ribs.html
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter

Categories