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What type of beef rib are these?

CANMAN1976CANMAN1976 Posts: 1,510
edited October 2013 in EggHead Forum
So these were labelled "beef short ribs for braising"but to me they look like normal back ribs or side ribs? Any opinions on what they are and how to cook them? Was just going to low and slow at 250 for 5-6 hrs with some cow lick...whatcha all think? Turbo???

Oh and can you use mustard on beef just like on pork ribs to apply the rub???

Thanks.
Hows ya gettin' on, me ol cock



Kippens.Newfoundland and Labrador. (Canada).
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Comments

  • Those look like back ribs to me. That is swmbo's favorite dish on the egg. I do 250 for about 4 hours, until past the "pull test". Usually do just salt, pepper, and smoke, but cow lick is good too. Never tried the mustard on beef ribs.
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  • DfishelDfishel Posts: 104
    I love beef ribs!!! Put a good dry rub on them, as if you were preparing a brisket. Then rub light brown sugar all over them. Cook them indirect with the bone side down. I agree with 250F(dome temp) 3-4hrs.
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  • DfishelDfishel Posts: 104
    I cooked these a couple weeks ago.
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  • Little StevenLittle Steven Posts: 26,920
    I'm gonna go out on a limb here and say the labeling was right. They are short ribs from the plate and chuck...8th through 17th vertebrae I think.

    Steve 

    Caledon, ON

     

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  • CANMAN1976CANMAN1976 Posts: 1,510
    Thank's for the info.The ribs are in the fridge rubbed with some Worcestershire sauce and olive oil mix then some texas-bbq rub original blend.Will do the 250 indirect method for 4-5 hours.
    Having some friends over tonight for a small pre halloween partyand some poker,. I hope they all like them.

    I'm dressing as Heisenberg the meth king-pen from breaking bad.... I hope he can make beef ribs as good as his blue meth!!! lol
    =))
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
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