Bone-In Beef Ribs

booksw

This pic is from a Chuck bone-in beef rib smoke from 6 years ago.  Since then I have done this cook many times and have been aiming to learn more about types of been rib.  I learned from @ColtsFan about 'beef plate short ribs' and to look for NAMP 123 which I have never found, and from @logchief that there are two types of beef rib- plate and chuck, and that they come in 3 and 4 bones.  Also- @lousubcap taught me that there is also such a thing as beef back ribs.

This weekend I am on a beef bone-in short rib adventure.  I have a new local butcher who is excited to be able to order them for me and they will come in to his shop tomorrow.  I am not sure what they are other than I told him I need to have enough to feed 9 adults (I am also going to grill some SC Shrimp.  I plan to season them Friday night and put them on the egg Sat around 10:30 AM which should give me 6-7 hours of cook time to the toothpick test.  Then I will FTC them while I get the grill up to temp for the shrimp.

Happy 4th!!

lousubcap

Sweet cook right there that has aged well  .  Beef ribs beat their pork cousins every time.
Any beef rib cut beyond the back ribs becomes brisket on a stick.  
I have a 3 bone beef plate rib (weighs in at 7.7 lbs) cook going now.
Will post a separate thread to hopefully increase forum participation.  (Likely wishful thinking as the cook  is quite pedestrian but the eats are great.) 🇺🇸

booksw

thanks @lousubcap- what do you mean by 'cut beyond the back ribs'?

Maybe I'm outdated, but to me it is the 'pedestrian' cooks that make the egg worth having (and worth chatting about!)

lousubcap

Back ribs don't have enough meat to qualify for "brisket on a stick" designation.  Beef ribs cuts beyond that can make the grade.  

Stormbringer

Nice cook. If you fancy trying to braise them, they can be excellent cooked like that. I use this recipe https://thecooksdigest.co.uk/2021/05/01/braised-beef-short-ribs-with-red-wine-sauce/

booksw

OK so plans changed.  My butcher friend called me yesterday morning to say that his truck arrived and no beef ribs were on it...  poop.  So back to square one which of course would have been easier if I had had more notice.  Anyway, I knew I was short on errand time yesterday so I called the grocery store (where I already had a "pick up" order to be picked up later that day, and I asked them about their bone in beef short rib supply.  I told her I needed 20 pieces for my crowd.  When I got them home and unpacked my bag- I had 25 pieces.  I seasoned them this morning just with the BGE Ancho Chile and Coffee rub- no binder.  They sat in the fridge that way for about 3 hours and I just put them on the grill.  My window is about 6 hours so fingers crossed that will work- then crank the heat and cook asparagus and the shrimp.  I'm doing whole sweet potatoes in the oven (not too summery but I have a local farmer who grows them and they are really good).  

booksw

Stormbringer said:

Nice cook. If you fancy trying to braise them, they can be excellent cooked like that. I use this recipe https://thecooksdigest.co.uk/2021/05/01/braised-beef-short-ribs-with-red-wine-sauce/

um that looks amazing @stormbringer  If I didn't have 25 to cook I might have opted to change course and try it!  Note to self for another time!  Although it looks spectacular, my style tends to err on as little fuss as possible- so I'm not sure I could generate the energy for it- but hopefully I will!

booksw

2 hours in... looking good!  Time to turn them over:

kl8ton

I bet that smells amazing!  Do you have gators in that water behind ya?

booksw

They DID smell amazing and we had a great meal.  I was a bit disappointed that they came out dry.  At least they weren't tough (which would mean I didn't leave them on long enough).  I am not sure why they turned out dry.  No one complained!! I silently made note of the dr  I served them with 'alabama sauce' which is a mayo/vinegar mix.  I know it isn't mainstream but it's my favorite.

Why were they dry?

Yes we have alligators in this part of the world, though we don't see them too often at our house.

Canugghead

Amazing bark and doesn't look that dry to me, sometimes we're our own worst critic.

booksw

For SURE I am my worst critic.  I have a few left over.  What do you think would happen to them if I heated  them up in a red wine/chicken stock/rub mix on the stove?  Would they dry out more?

lousubcap

Those look great and as noted not dry at all.  And no "sometimes."  We are our own worst critic.
Great plate right there as well.  Sweet cook.

booksw

thank you thank you!!

td66snrf

Isn't bone-in ribs redundant?

booksw

td66snrf said:

Isn't bone-in ribs redundant?

Where I live it’s a lot easier to find boneless beef ribs than bone-in, so I always specify