Beef Flat Ribs???

hapster

I picked up some beef flat ribs the other day and was thinking of doing them tomorrow afternoon for the Tigers game later.

Would doing them like pork ribs be the way to go? Thinking of rubbing them with just sea salt, black pepper, and some garlic salt and using oak for smoke. Indirect at between 225-250 grate temp

Any one have any suggestions?

Thanks

H

MrCookingNurse

I've got a few racks but they weren't "flat" they were back ribs. I loved them. The egg blew it out of the water.

I'm doig a rack Saturday. Sea salt, black pepper, garlic, onion, cayene pepper. I foiled the last ones with butter last time because they where getting dark but not done.

MrCookingNurse

Ha guess I should have read your post before I spoke. Yea I'd just do what you said. They where amazing last time. Cooked about 4 hours at 225-250

hapster

MrCookingNurse said:

Ha guess I should have read your post before I spoke. Yea I'd just do what you said. They where amazing last time. Cooked about 4 hours at 225-250

Thanks! Is that temp dome or grate?

MrCookingNurse

hapster said:

MrCookingNurse said:

Ha guess I should have read your post before I spoke. Yea I'd just do what you said. They where amazing last time. Cooked about 4 hours at 225-250

Thanks! Is that temp dome or grate?

Grate

http://eggheadforum.com/discussion/1154770/saturday-night-meal#latest

U_tarded

huge fan of beef ribs, google adam perry lang beef short ribs, i did that last sunday (minus the finish board sauce) and they were amazing.  i think it could be applied to any beef rib with success, you may have to adjust time accordingly if they aren't the plate ribs.

Eggpharmer

http://eggheadforum.com/discussion/1156758/beef-ribs

texaswig

https://www.google.com/url?sa=t&source=web&cd=6&ved=0CEIQtwIwBQ&url=http://m.youtube.com/watch?v=Y9KCBRWIwaA&desktop_uri=%2Fwatch%3Fv%3DY9KCBRWIwaA&ei=7rNOUsXYJpLM9gSlh4H4CQ&usg=AFQjCNF4mpnq7JA_zVMgLVxGBjjJFo3LBA&sig2=3agG8EopHWTpKsiMyypAbQ&bvm=bv.53537100,d.eWU

texaswig

Wow. what's up with the crazy link?

SmokeyPitt

@texaswig

-It looks like you copied the link from googles video search page.  No big deal- it gets you there. 

If you just click the link first then copy from youtube as plain text here it should embed it:

http://www.youtube.com/watch?v=Y9KCBRWIwaA&desktop_uri=%2Fwatch%3Fv%3DY9KCBRWIwaA&app=desktop

Those look really good!

SmokeyPitt

@Hapster-

Do your ribs look like those in the vid?  Is the meat on top of the ribs or in between?  I think those are what APL calls "plate short ribs" and what others call chuck ribs.  If they are big and meaty like those in the vid I expect you may need a little more time or consider a foil stage. 

Here is another useful link:

http://www.amazingribs.com/recipes/beef/zen_of_beef_ribs.html

hapster

I don't think the are as big..,

fishlessman

i find the flat ribs can sometimes be greasy, i usually braise them now like this

http://biggreenegg.vanillaforums.com/discussion/846815/braised-leprechaun

SkinnyV

I do short ribs quite a bit. 275-300 for 3 hrs. Hard to mess up IMO.

hapster

Just got back from Fred's... Only play "around here" that had any oak chunks... Also picked up a bag of Ozark Oak that I'll be trying out on the ribs and the overnight brisket

The Cen-Tex Smoker

well..........if you can get those flat ribs to behave you are a better man than me. 

I can do chuck ribs but have always had issues with the "flat" or "Finger" type ribs. These are more like the meat between ribeye bones where short ribs have all the meat on top of the bone.

Subscribed. 

Little Steven

I've never seen them and there is no definition in a google search. There are recipes but they look like rib flap meat, no bones.