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Aw heck- Beef ribs…?

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allsid
allsid Posts: 492
in EggHead Forum
SWMBO Brought home beef ribs.  Exponentially not my favorite.

Anyone have a good suggestion as to how I can do them to make them at least pleasant?

I am considering cutting the meat off, making burgers, and using the bones for soup-

Thanks-
Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontana
http://grillingmontana.com
https://instagram.com/grillingmontana

Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook

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  • lousubcap
    lousubcap Posts: 32,385
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    Not to rain on the Friday parade but I find beef ribs to be an order of magnitude better than the pork cousins-now to help with your issue:  Probably either beef back or short ribs.  Either way on the BGE with oak smoke wood for around 3 hours (I rub with worcestershire and then Montreal steak seasoning) at around 250*F on t e dome.  Then foiled for about two hours with some worcestershire sauce ( just couple of ounces) in the foil at the same temp.  Check for tenderness then enjoy.  YMMV-
    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.
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    I have to agree with @lousubcap‌ on this one. I love beef ribs. I go about mine a touch different than he does but it should all work out the same, delicious. I rub mine down with dizzy pig swamp venom and bone sucking rub. I smoke mine unfoiled at 275 until they are done. I prefer a mix of pecan and hickory wood but to each their own. Good luck man, please don't turn them into burgers!
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • allsid
    allsid Posts: 492
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    Thanks @lousupcap and @Grillin_beers

    @Grillin_beers what is your method of "done"?

    Is it fall off the bone, medium rare or?
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    For backyard bbq it's really a personal taste thing. In competition you're supposed to be able to bite through the rib without the rest of the meat coming off the bone. I cook mine until they hit 180ish. It normally takes 3 hours. That's pretty close to fall off the bone without the whole thing sliding off. You should see the meat draw back again on the bone. If you like your ribs wet I would suggest putting sauce on them at the 2.5 hour mark.
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • victor1
    victor1 Posts: 225
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    I've done beef short ribs once and they were wonderful.  Did them prior to the BGE, in the oven and then under the broiler.  Simmered in Coke, rub and brown sugar till tender then under the broiler with Sweet Baby Ray's.  Can't wait to try on my BGE.  IMHO, they are as good as BB ribs.
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  • allsid
    allsid Posts: 492
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    These are just ribs, not short ribs.  I like the 48-70 hour sous vide on the short ribs, and am comfy with pork ribs but beef ribs make me run for the exits.  Although you guys are certainly helping me with my confidence.

    Cheers-

    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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