Beef Ribs in the oven question

Dawgtired

My daughter was going to cook BB ribs for Christmas. The butcher was out, so she got beef ribs. I’m not that familiar with them and won’t be there anyway. Any suggestions would be greatly appreciated… would you sear them first and cook at 300 in foil covered pan for about two hours, sauce it and continue for 30 minutes or so? That’s they way I cook BB ribs in the oven, but I have no idea with this larger cut if she should change anything. If that’s they way to go… then ballpark on time? Thanks everyone for any help you can offer. 

lkapigian

Are they beef back ? Personally I’d keep it simple , oven 275 salt and pepper , rock them uncovered till done 

lol, very unlikeable 

Foghorn

@lousubcap can probably help on this.

lousubcap

Toothpick test for the win.  I would spritz around every 30-45 minutes as the oven air circulation will dry them out.  

Dawgtired

lkapigian said:

Are they beef back ? Personally I’d keep it simple , oven 275 salt and pepper , rock them uncovered till done 

I’m not sure…she just said they look like dinosaur ribs

Dawgtired

@lousubcap.. spritz with apple juice and water or something else?

lkapigian

Oops 

lkapigian

Dawgtired said:

lkapigian said:

Are they beef back ? Personally I’d keep it simple , oven 275 salt and pepper , rock them uncovered till done 

I’m not sure…she just said they look like dinosaur ribs

Either way, I’d keep it simple and rock a steady temp 

womaus

Here you go. It was just uploaded today, she must've known you needed help.

https://www.youtube.com/watch?v=O4bFdCouh1I

lousubcap

I would spritz with apple juice and water.  In the prep phase I pull the membrane regardless of the rib cut and use worcestershire sauce as a binder.  
Edit for spelling-

Mark_B_Good

If you are talking about a full plate of ribs ... which would be 4 bones and around 7 lbs ... then this is the method I use:

Beef Ribs (Full Plate) - Page 2 — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

In summary:

Use mayonnaise binder and then season ... leave in fridge overnight.
Cook indirect, unwrapped at 275F to 300F.
Will take 6h or so.
I typically cook until the internal hits 202F to 205F.
Toothpick probe is fine ... don't go over 205F though.

Dawgtired

Mark_B_Good said:

If you are talking about a full plate of ribs ... which would be 4 bones and around 7 lbs ... then this is the method I use:

Beef Ribs (Full Plate) - Page 2 — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

In summary:

Use mayonnaise binder and then season ... leave in fridge overnight.
Cook indirect, unwrapped at 275F to 300F.
Will take 6h or so.
I typically cook until the internal hits 202F to 205F.
Toothpick probe is fine ... don't go over 205F though.

When you say indirect in the oven….pan covered in foil? I’m confused because you also said “unwrapped”