School me on beef ribs please.....

tz666 · January 2015

I have eaten beef ribs in a local rib joint (TJ RIbs in Baton Rouge) and they are awesome. I have never tried to cook them myself, now with the egg I want to try. Im not sure what I am looking for, I asked my local grocery if they had beef ribs and they didnt. I went to the Whole (paycheck) Foods and he said they were out of beef "short ribs". What cut of meat am I looking for, I dont know what they used at TJs. I see all these pics of beef ribs and they look great, can someone please school me on cow ribs. I need to know what Im looking for.

Thanks

tz

Brisket_Fanatic · January 2015

Beef short ribs are the most common in my next of the woods. I like to coat them in a steak type rub and smoke indirect with pecan 250 until the meat is around 195 to 200 and nice and tender.

lousubcap · January 2015

Here's a link that will get you started: (BTW-his main site has a wealth of Q info across the board.)

http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html I was in a beef short rib funk for a while but changed it up recently and went back to the back ribs. Once you go with beef ribs you will find that pork ribs quickly move into second place. FWIW-

SmokeyPitt · January 2015

Here are a couple of good articles:

http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html

http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/

Cliff notes:

Beef back ribs are basically the ribs cut off a rib roast (aka prime rib). Usually most the meat is on the sides. Short ribs have the meat on top. Usually when you buy short ribs they are cut in half, but you can find whole big azz short ribs as well.

They are both great. I happen to have this pic of both:

Note these are both cut into individual ribs. You can find a slab of back ribs fairly easily (my walmart always carries them). The shorties in this pic is how I usually see them. They are cut into smaller sections across the bone. If you look at the second article above you can see the big azz rib in all it's glory.

Only had the one pic of the finished shortie:

tz666 · January 2015

after reading and looking at all of this I think the ribs I like at TJs are short ribs. Thanks for the info guys, I will be cooking shorties this weekend. I want to try sous vide and finish on the egg.

blind99 · January 2015

short ribs do great with a long braise. i bet with SV / egg finish you're going to knock it out of the park!

tz666 · January 2015

from reading I need 72 hours

Helmet · January 2015

I've never done short ribs, but I just did beef back ribs SV @131 for 72 hours and then seared on the egg with a couple chunks of apple wood and they came out amazing. Enjoy. SV + BGE = Nirvana!!

Walt2015 · January 2015

I did some beef back ribs (Kroger) yesterday and were good but @The Cen-Tex Smoker mentioned to look for the plate ribs. I think these are the huge meaty ones that we dream of.

lensegg · January 2015

Family and friends loved the BBQ 25 Adam Perry Lang recipe for beef back ribs (Dino Bones). Check out the nibblemethis.com site for recipe. Absolutely delicious.

Smokinpig · January 2015

There is an Aaron Franklin plate rib video.

https://www.youtube.com/watch?v=nFVu_XwLrew

Walt2015 · January 2015

Do yall take off membrane for your beef ribs? I've seen some leave on, some tale off and some just score it.

Shiff · January 2015

There are 2 kinds of "short ribs". Plate ribs have 3 bones and Chuck Short Ribs have 4 bones. Try to get them uncut so it is a full slab and they will cook much better. I used the amazing ribs method (modified slightly) on both types of ribs and I prefer the Chuck Short ribs because they have less fat and are much cheaper. Most butchers won't even know what you are talking about if you ask for plate ribs.

I did a post of the cook I did here:

http://eggheadforum.com/discussion/1161966/beef-plate-ribs

tz666 · January 2015

3 packs of beef short ribs rubbed with holy cow and a little butter in at 135 for 72 hours will finish on bge

NPHuskerFL · January 2015

@tz666 got 3 slabs on now. Beef ribs are one of my many favorites.

tz666 · January 2015

The ribs I got came in an pack of 4 and they were separated, that's all they had. I'm just learning this beef rib thing. @NPHuskerFL how r u cooking them? I'm sous vide these just to be something special for the game Sunday but I can't see planning my ribs 3 days in advance.

NPHuskerFL · January 2015

L&S 225℉ ish. 2 racks were separated before I had a chance to say anything. :( As he was boning out the 3rd I was able to holler out and get his attention so it was a true unadulterated rack. I'll start a thread soon. Right now I'm eating.

Phatchris · January 2015

I get short ribs at Whole Foods and ask for them uncut, I go 250 till done.

SmokeyPitt · January 2015

@Phatcris those are frikkin incredible looking.

tz666 · February 2015

Mine have been in water oven at 135 since Friday

School me on beef ribs please.....

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