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Beef back ribs

IrishDevlIrishDevl Posts: 1,390
edited March 2012 in EggHead Forum
Got some beef back ribs today.  Never cooked them before, any suggestions?


  • Take em back and get some pig ribs :))
  • NibbleMeThisNibbleMeThis Posts: 2,293
    If you are talking about beef back ribs (cut off the ribeye), I like to do them this way:

    If you are talking about short ribs, I like to do a smoke then braise with them.  I follow this recipe of Chris Lilly's for that:
    Knoxville, TN
    Nibble Me This
  • IrishDevlIrishDevl Posts: 1,390
    No way, I must try these.  I am all pig ribbed out for now, need to expand the menu.
  • IrishDevlIrishDevl Posts: 1,390
    Thanks Nibble, I would say cut off the ribeye.  I was in Wall Mart and they had them, so I figured why not.  
  • fishlessmanfishlessman Posts: 22,972
    i cook them standing on end and flip during the cook, most of the cook done standing in my rib rack. 235 inderect and i add a little white sugar to the rub im using, just a dusting. the beef gets eaten before the babybacks here

  • IrishDevlIrishDevl Posts: 1,390
    Thanks fish, is the cook about the same amount of time as the baby backs?
  • fishlessmanfishlessman Posts: 22,972
    i put the bb on an hour or so after, the beef took longer
  • gdenbygdenby Posts: 5,935

    Beef back ribs aka "dino bones" are wonderful. The best ones are not left over from cutting away boneless rib-eye steaks. One place I buy them cuts them so that they are pretty much a steak on a bone. Another place offers them after almost all the meat has been cut away. There is a big price difference. The less meaty ones I cook lo-n-slo, about 5 hours. That renders out fat, and leaves an almost crispy meat. The meatier ones I cook between 300 & 350 till the meat draws back (see above.) The meat pictured was just short of medium-well, tender, and very succulent.
  • R2Egg2QR2Egg2Q Posts: 1,981
    I've managed to find some pretty meaty ones:


    I like to cook them indirect in the 280-300 range for 3 to 3 1/2 hrs.  They're really tasty.

    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • khristyjeffkhristyjeff Posts: 155
    Google Thor's Beef Ribs.  I made some terrible beef ribs until this recipe.  It's a combo grill and bake but you can adjust to go all egg if you want.  
  • IrishDevlIrishDevl Posts: 1,390
    They look good.  Khristy - I will take a look at Thor's recipe.  Thanks.  Cooking them tonight I think.
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