Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Rib Advice
Comments
-
Here's a link that does a good job of eggsplaining beef ribs:Around here short ribs are the most prevalent and that's good as the back ribs means the butcher makes a killing on the bones as there is more meat on the short ribs. I'm sure those from Texas will chime in with even more info. They are great!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
All I can tell you is the "ribeye" was cut from under these.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Nice, great info.. Thanks
-
I enjoy beef back ribs, particularly if I can find some with a good amount of meat left on them:
I like to cook them around 275-300 for about 3 1/2 hours.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I do beef back ribs. No need to really add a whole lot in the way of seasoning as they come from the back of the ribeye portion, which is very tender and flavorful. A little salt and pepper should be about all you need.
-
Wow, great pictures and advice
-
Since everybody is showing back ribs, I thought I'd show you short ribs for a comparison. I like to put a little smoke on them and then braise in a dutch oven with a red wine sauce
a
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
-
-
cazzy said:Ok...my turn :-\"
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Nope, did these on the egg. 250 for a hour, then 300 the rest of the way.Little Steven said:Did you sous-vide those Caz?
Just a hack that makes some $hitty BBQ.... -
Ok, now that I have all this great advice where the hell do you buy these damn things at. Seems our local stores only sell them around the holidays.
-
I can usually (about 60% of the time) find short ribs at the big-box grocer, Kroger, in the meat section. About one time in 8-10 they will have the back ribs. Local butcher always has a rack or two of the back ribs but not as regular with short ribs. I'm sure I could special order them but I am fine with what I find. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
I got the ribs - which would normally be cut into short ribs. Had the butcher not cut them - left them whole. Maybe best meat I have ever cooked.Cookin in Texas
-
-
boatbum said:FYI - Got them at Kroger.Read this article:Just a hack that makes some $hitty BBQ....
-
lousubcap said:I can usually (about 60% of the time) find short ribs at the big-box grocer, Kroger, in the meat section. About one time in 8-10 they will have the back ribs. Local butcher always has a rack or two of the back ribs but not as regular with short ribs. I'm sure I could special order them but I am fine with what I find. FWIW-
Steve
Caledon, ON
-
Just read the article cazzy - thanks for sharing - was a good read.
The point about economics hit home. Franklin talked about cost of 10 per rib including his prep/cooking costs. Course he is buying wholesale.
Those 3 ribs you see cost somewhere in the mid 30's.
The flavor, tenderness - wow - those were more flavorful and tender than any brisket I have ever had ( not limiting to my briskets).
Thought it was a 5 hour cook - wound up being closer to 7 or 8 - cooked real low. Kept waiting for butter feel. Kinda screwed up dinner that night - but will Definitely do them again.
Cookin in Texas -
Thanks again everyone for sharing pic and comments. I found what the butcher called plate ribs, 4 bones, $27 after he discounted for the weight of the bone.
-
Mined called them plate ribs too but those are beef chuck ribs. You'll love them too!midwestsmoker said:Thanks again everyone for sharing pic and comments. I found what the butcher called plate ribs, 4 bones, $27 after he discounted for the weight of the bone.
Just a hack that makes some $hitty BBQ.... -
What temp did you cook them at? They ain't cheap, that's for sure. They are definitely worth it though.boatbum said:Just read the article cazzy - thanks for sharing - was a good read.
The point about economics hit home. Franklin talked about cost of 10 per rib including his prep/cooking costs. Course he is buying wholesale.
Those 3 ribs you see cost somewhere in the mid 30's.
The flavor, tenderness - wow - those were more flavorful and tender than any brisket I have ever had ( not limiting to my briskets).
Thought it was a 5 hour cook - wound up being closer to 7 or 8 - cooked real low. Kept waiting for butter feel. Kinda screwed up dinner that night - but will Definitely do them again.
Just a hack that makes some $hitty BBQ.... -
R2Egg2Q said:
Those are awesome. Wish I could find a couple racks like that.Dave - Austin, TX -
@Terrebandit, that was a rare find for me to get them with that much meat. They probably let that butcher go because he let too much ribeye meat go for 1/3 the price! I haven't been as lucky in the couple years since.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
love beef ribs, for back ribs google nibble me this recipe it seems to go very well.for plate ribs (these were chuck ribs) my Kroger cuts them in store for chuck short ribs but I bought whole plates, I did a modified APL recipe that was awesome HERENote they are labor intensive (compared to my normal simple approach)
-
Little Steven but if you run a paring knife around the bones it helps with the pull back and you get almost a meat lollipop of beefy awesomeness!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum