Help! Quick!

Gloria · January 2002

Help! Can anyone out there tell me how long to cook beef ribs? This will be only our 3rd time to cook in the large BGE and I thought I would probably have to cook them for several hours but a friend said that I should only cook them as long as one would a steak, for 5 minutes at 500 degrees. Is this correct? Have been marinating them in a wet marinade since late morning and will dry them off before putting them on. Should I cook them directly on the grill or should I put them in the inverted v-grill, or would it be better to cook them on the thingy with the holes in it? This forum is great.

Car Wash Mike · January 2002

gloria, Five minutes at 500. I wouldn't do it. I would indirect at 250 for 3 hours. Depends a lot on how meaty they are and how many you are cooking. I am getting ready to put on a 1 1/2 inch KC STRIP for 10 minutes at 750 or better. Good luck.[p]CWM

Unknown · January 2002

Car Wash Mike, double your time and that would be more like it. 3 hours and they're going to turn out like shoe leather... Beef ribs take a lot longer to cook than say BB ribs...

Car Wash Mike · January 2002

Scottie, Again, how meaty? The ones I get up here are so sparse in meat that they don't take very long to cook. Just trying to help. It sounds like she wants to eat them tonight. Personally, I would have started my cook about noon. [p]CWM

RhumAndJerk · January 2002

gloria,
I have not cooked them yet, but I want to. From what I have been seeing, somewhere in the 5 to 6 hour range sounds right.[p]Prime Rib benefits from a higher temperature cook, but not beef ribs.[p]Some one with more info should be along soon, like the thread below.[p]Hope this Helps,
RhumAndJerk[p]

Painter · January 2002

gloria,
I hope this comes through for you.

[ul][li]beef ribs[/ul]

RhumAndJerk · January 2002

Painter,
Man does look good!
R&J

Spin · January 2002

gloria,[p]Your instinct is correct. Beef ribs have a high portion of fat in them and really benefit from a long, low temperature cook. The fat will mostly render and the greasiness will disappear.[p]I like to cook them direct, standing in an inverted v-rack, using a dome temp of 225-250°F. Cook for at least 6 hours, longer is better 7-8 hours being nice for us. Check them every hour and move/flip them to provide even cooking.[p]We like a 2-3 hour marinade in pineapple juice. The taste is still noticable in the finished rib, but we eat them without sauce when cooked this way. A nice change of pace.[p]Best of luck,
Spin[p]

MAC · January 2002

Spin,[p]I have to know and have not done them. Are they equal to prok spares?

Marv · January 2002

gloria,
Something I do for a long cook such as ribs or brisket and pork butt is to 'mop' them with a marinade of some kind. A simple one is the basic beer mop and one I use often:
12 oz. beer
1/2 C.vinegar
1/2 C. water
1/4 C. Oil such as canola or corn oil
1/2 med. onion chopped
2 garlic cloves, minced
1 tlbs. worcestershire sauce
1 tlbs. your favorite rub[p]Combine ingredients in sauce pan, heat and mop warm[p]Marv
marvsbbq.com[p][p]

Spin · January 2002

MAC,[p]Beef ribs are quite different than pork ribs. They are a long cook for the results, but a nice treat. As beef spares are shy in the meat department, I would figure about 1.5-2 times the raw weight of pork ribs to produce the same amount of eatable meat. The website posted below in this thread gives some good help.[p]I encourage you to give them a try.[p]Spin

Marv · January 2002

MAC,[p]a lot of people like beef ribs and I would suggest you try them and decide for yourself which you like better.[p]In my catering I rarely get asked for beef ribs, it is always pork. I think just because the beef are a stronger taste for most palates and have less meat for the money.[p]Marv

Gloria · January 2002

Hey, thanks to all you guys for your quick response. And yep, I do want to eat them tonight so have thrown those suckers in a dutch oven and am simmering them on the stovetop and then when they are almost completely tender, I will throw them onto the BGE for that nice smokey flavor. Being from the region of pork barbecue fanatics, I should have know that a long, slow cook was called for. Again, thanks.

RhumAndJerk · January 2002

gloria,
Just as final note, I read through as many Beef Rib Recipes as I could find last night. All of them indicated a slow smoking for at least 5 hours except one. The last recipe that I check talked about cooking over hot coals for 10 minutes a side, in other words just like a steak.[p]The next time that you have beef ribs, cut a couple of bones off the end and try it both ways.[p]Hope this helps,
RhumAndJerk[p]

MAC · January 2002

Spin,
Thanks guys. I'll try them. You always have the answer.

Unknown · January 2002

gloria,Korean short ribs are the only ones cooked at a high temp for a few minutes.These are uniquely cut by a Korean butcher.You actually get a 'chain' of small( 2-3 inches) individual pieces of steak ( tenderloin linked to flank linked to sirloin linked to new york linked to a piece of rib).So- this is very different than the membranous ribs which require a long cook time.

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