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Beef rib question

I think a friend is bringing beef back ribs over Sunday. Can these be cooked quickly?

Comments

  • nolaeggheadnolaegghead Posts: 11,231
    They can.  Crank the heat way up.  Normally you low and slow them, but you can cook them quick - very common way to do it in Argentina. 

    The short or chuck (I think) ribs are meatier.  The back ribs have less meat - it's between the ribs mostly.  The short ribs (bottom of the cow) have more meat on top of the ribs.  Easier to eat.  I like to cook short ribs sloowww. 
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  • GramblerGrambler Posts: 137
    Thanks for the feedback. For the big boys (ribs) should I separate them or go whole rack? I feel silly even asking that.
  • nolaeggheadnolaegghead Posts: 11,231
    Doesn't really matter...whatever your preference is.  I see them sold separated all the time.  I guess it's because they're kind of tough to cut apart after they're cooked because of the membrane - it's really tough.  I haven't cooked back ribs much unless they're attached to a standing rib roast.  Short ribs, many times. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • boatbumboatbum Posts: 1,261

    Depends on the ribs.  If they are the back - dino bones - they will cook in a couple of hours.

    If its the front - 3 or 4 bone plate ribs - will take longer - 5 hours to cook properly.

     

    Cookin in Texas
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