Recipes for Beef Ribs

Bama Hosta Man

Picked up 2 packs of beef ribs yesterday on impulse. Do I cook these along the same lines as pork? Thanks for any advice.

WooDoggies

<p />Bama_Hosta_Man,[p]Yes, you can cook them like pork spares and even longer. They've got a lot of fat and they seem to get better the longer you cook... so take your time to render the fat.[p]Theese were lightly dusted with Dizzy Pig Cow Lick and cooked indirect with some apple chunks, around 230 grate level for about 6 hours. The last hour or so they were coated with Blues Hog bbq sauce. They were pulled when the meat temp in the thickest part read about 197.[p]This rack of prime beef "back" ribs were cooked for my butcher a couple of weeks ago.
The mantra around here is... Keep your butcher happy![p]Good luck... aint nothing can compare with the flavor of beef ribs.
John

fishlessman

WooDoggies,
nice, i really love beef ribs. its rare around here to see them with enough meat on the bone, however when i do they come home

thirdeye

<p />Bama_Hosta_Man,[p]WooDoggies & fishlessman are on the money. Just to add, don't forget to pull the membrane & don't worry if they try to help themselves out of the bones during the cook, sometimes it happens.[p][p]~thirdeye~

Toy Man

They are hard to get in the NW also but I was at my favorite meat counter this morning and they were cutting up a dry aged prime rib. I got the rib bones and a couple of rib eye steaks.[p]I have been test cooking beef ribs as I find halfway decent ones and have found a rub combined with Dr. BBQ's sauce to be the best for my tastes.[p]How does everyone else cook them?[p]Toy Man

Citizen Q

Bama_Hosta_Man,[p]
[p][p]Heres a nice little rack I cooked up last month. Gave em a good healthy rub, smoked indirect at 210 for about 6.5 hours. Go a little longer and a little lower and slower than you would pork ribs, no need for foil. [p]
[p][p]Cheers,
C~Q

Unknown

Bama_Hosta_Man,[p]I smoked 6 racks of awsome beef ribs on Sunday. Out here in the west, we do like our beef ribs. Rubbed them with brown sugar, salt, pepper (black with a touch of red), a little garlic powder, and onion powder. Let it sit for 2 days, chilled of course.[p]Then I smoked them at 200 - 210, with some hickory wood, for 7 hours. Some of the best ribs I've ever had.