Beef ribs....meh

theyolksonyou

All the beef ribs lately, I decided to give it a go. Got these frozen from the butcher shop this morning and threw them on some OO, pecan and cherry. Seasoned simple with SPOG. 

Locked in at 250 let her rock for 6hrs since they were frozen. 

Results....meh. I think they could have cooked longer. They passed the toothpick test, but around the bone was tough. Flavor was good. Wish I hadn't cooked the veggies on the same fire as everything tasted the same.  Oh well, live and learn...

sorry for the really crappy plated pic. @tarheelmatt I am not. 


And the the pics are exactly backwards, thanks vanilla!

Jeremiah

They certainly look good. I've had mixed results with beef ribs too. I've found they need a little sauce. 

Jeepster47

Probably just the inclusion of the hassle-spuds ... they can really screw up a good meal.  Also, where did the fork picture go?

Thanks for posting on the frozen ribs ... I've got some in the freezer and will now plan on thawing them out before cooking when we get back home.   

Jeepster47

I made an assumption that those were short ribs from the chuck, plate or rib cut ... yes/no?  Or were they beef ribs ... higher up on the animal next to the back bone?

Mattman3969

Looks like they would be good.  I've only done beef ribs a handful of times but my best result was with a braise at the end.  I've only done shorties.  

ImOldGregg

I learned this from an old fisherman who sadly is no longer with us.  Marinate them for 24 hours in Baileys. They most certainly will have the funk next time.

theyolksonyou

Jeepster47 said:

I made an assumption that those were short ribs from the chuck, plate or rib cut ... yes/no?  Or were they beef rigs ... higher up on the animal next to the back bone?

Tom, to be honest they only said "beef ribs" they were 2 bone slabs.  I cooked from frozen and I don't really think it affected anything but time. 

Agree with @jeremiah and @Mattman3969 could have used a sauce or braise. 

And yes, those taters were lackluster at best. 

Mattman3969

I missed the frozen part   Even with a wrap & a braise I will have 6hrs involved. I think you nailed it with a longer cooking time.  

tarheelmatt

The grub looks good in my opinion. 

tarheelmatt

Also, the pictures look good brother!  

theyolksonyou

@Mattman3969 I figured 5hrs thawed based on other cooks I be read. Added an hour for frozen and the only tough parts were right around the bones. Needed more time. 

Wife wasn't crazy about the taste, needed sauce. She said it tasted like stew. 

blind99

Meh? Really? Damn it looks good though!

theyolksonyou

The sorry lab, however is really enjoying the bone

DMW

Sorry these didn't live up to your expectations. I've had thawed beef short ribs take 8 hours to get happy. Just give them more time next time if needed.

Also, give this a try for rub:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

I really like it on shorties.

Jeepster47

Others have said that beef back ribs (IMPS 124) are good, but I haven't been able to make them worth the time and effort.  The butcher has already removed the good meat from them and left only the bones and a little meat and gristle behind.  They might be okay with braising and such, but still there are better ribs available.

The chuck short ribs (IMPS 130 ... ribs 2 thru 5) are what our local meat market handles ... they come in a four bone, slightly tapered slab.  The butcher cuts them into several different smaller pieces and confuses their origin with funny street names.  If you can get your hands on one of those slabs you're golden.  A simple rub and six hours in the egg will make a believer out of you.  No sauce or braising or anything else is necessary.  @Ozzie_Isaac can vouch for their taste ... he left the table gnawing on one of the bones.

Zmokin

I love a good whiskey-mustard sauce on my short ribs.

theyolksonyou

Zmokin said:

I love a good whiskey-mustard sauce on my short ribs.

I could definitely get behind that!

HendersonTRKing

Backwards pic. Of course!  

Finished product looks pretty. No accounting for taste in photos!

I'd think they'd need a heavy coat of seasoning applied for a while to help with the taste and texture. And something grainy with heavy salt -- Montreal Steak maybe. I do shorties that way and have wanted to try a plate or longer rack of beef ribs. 

Chubbs

ImOldGregg said:

I learned this from an old fisherman who sadly is no longer with us.  Marinate them for 24 hours in Baileys. They most certainly will have the funk next time.

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