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First Beef Rib Cook with Pic

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Topo Gigio
Topo Gigio Posts: 98
edited November -1 in EggHead Forum
BeefRibs640x480.jpg
<p />Did my first Beef Rib Racks this weekend. These ribs were Canadian "AAA" 2.5-3 inches thick. 1 rib was 1 serving. Followed the same procedure as I would spares. Remove membrane, dizzy dust, indirect at 250 dome for 6 hours with spritzing and toothpick. I found not as tender as spares with this method. I like my spares juicy, a little chewy, not tough, not fall of the bone. Next time I might try foil method for comparison.[p]
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  • billyg
    billyg Posts: 315
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    Topo Gigio,
    Those look real good, have never cooked them but I'm ging to try now. Problem is those that I see in the meat counters always lookk a little shy on meat.
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  • Sandbagger
    Sandbagger Posts: 977
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    Topo Gigio, looks like them bones can do double duty......salmon planks when picked clean......:<)

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  • Unknown
    Unknown
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    Bill G.``,[p]Yeah, I agree. Because the ribs are connected to the Prime Rib they carve out as much meat as possible. I was told by a butcher the numbers force this - beef ribs $1.98/lb vs. $6.97/lb. I tend to use short ribs instead. Very, very fatty but better than nothing[p]Howard

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  • KevinH
    KevinH Posts: 165
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    Topo Gigio,[p]I usually prefer pork ribs, but sometimes I have a craving for beef ribs. Through experimentation, I have decided that foiling beef ribs is not the best option for me. Beef ribs tend to have a lot of grease that needs to be redndered out of the meat and not trapped inside foil. I try to cook the beef ribs for 7 hours at slightly lower temperature of 225 degrees. 250 seems to dry them out.
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