Baby Back Ribs and Beef Short Ribs..can I cook the same??

EggyVanHalen

Having a bunch of family over this afternoon and my mother-in-law purchased Pork BB Ribs and Beef Short Ribs for me to fire up in my egg.  Now, I've done BB Ribs twice before..2 hours indirect, wrapped in foil for 1.5- 2 hours then slather on some sauce and finish off direct for 10-15 minutes..I was very pleased with the way the BB Ribs came out both times.  Can I cook these Beef Short Ribs using the same method?  Or should I put either the Short Ribs or BB Ribs in the freezer and stick with one type of meat?  I'm only going to have 4-5 hours total for this cook total, so won't have time to do 2 separate cooks.

Thanks guys and gals.

gdenby

While I would not want to offend your MIL, it would certainly be easier to get good results by just cooking one meat. If you have enough BBs, you are pretty certain to have good results.

Personally, I have some problems w. beef short ribs. As I understand it, there are chuck short ribs, and plate short ribs. I haven't figured out how to tell them apart. The crucial things is that the chuck ribs are tougher, and are hard to get tender without foiling, and a fairly long cook. I've had other beef short ribs that i assume were plate ribs, because they came out tender and juicy after just 4 hours.

But, it never hurts to experiment, at least if you are not serving to strangers.

EggyVanHalen

Thanks gdenby

quick update..the Short Ribs are Boneless Chuck Short Ribs..anyone cook these with the method I used on my BB Ribs?

gdenby

OK. My few experiences with those indicate they are not a whole lot more tender than a chuck roast. Down right chewy without foiling.  I suggest foiling them first before the BBs, and unwrapping them after. Give them a bit more time braising in the foil.

At worst, you'll have very tasty bites mixed w. a few chewy ones.

Little Steven

The other option would be to cook the short ribs low aand slow and braise them in something for a couple of hours. Oriental seasonings work, so would beer, stock, wine and some barbeque sauce. Gdenby is right that they won't barbeque tender.

EggyVanHalen

Well-ended up doing the boneless beef short ribs the same way I did the port back ribs..2 hrs at 225-250, then 2 more wrapped in foil with honey/brown sugar, apple cider, then a final 30 minutes right on the grid with some bbq sauce.  Both ribs came out pretty good I think..nice flavor and pretty tender.

Jcl5150

Anyone have any more advice on this?  I was thinking about doing baby backs and shorts ribs as one cook this Monday.  Will that be okay?

dmchicago

I've done it. Just be prepared for one to be done eariler. Depending on the size of the beef ribs, you may want to start them first.

Ex: 6-7 hours for the beef ribs
      4-5 hours for the baby backs

gmanrva

I did these spares and shorts yesterday, took about the same time. BB would probably been done a little quicker. IMHO 

Foghorn

@Jcl5150, I’ve done them multiple times - on my egg and my offset.If you get good, thick beef ribs they will take a little longer than the pork. 

Jcl5150

Dang, those all look good!  I’ll definitely be giving this a try on Monday, then.

Jcl5150

I did the short rib/baby back combo and it came out awesome!  Did the baby backs with Dizzy Dust and the peach preserve rub ala’ Yukon Ron and did the short ribs with Hard Core Carnivore.  Smoked with post oak and peach.  Thanks for all the advice!

Foghorn

That looks awesome @Jcl5150