Beef ribs vs pork ribs?

Unknown

A buddy of mine bought half a cow and has some beef spare ribs for me. I have never cooked them before. Will the 3.1.1 method work?

Michael B

Nate,[p]It will work fine, but watch the indicators, both the clock.[p]3 - Formed a good bark and the meat will look cooked but wonÕt be tender. [p]2 - The meat will shrink back from the bone a little. Bones will rotate easily.[p]1 ÐThe meat will firm up and dry out a little. Mop with sauce if you plan to serve glazed.[p]There is a lot more meat and fat in beef spares; keep your temps on the low side of 250* dome to give the fat plenty of time to render out.

Richard Fl

Here is an EGGcelent site for beef ribs and many other BGE ideas.


http://playingwithfireandsmoke.blogspot.com/1996/09/beef-beef-ribs.html

TomM24

This may be heresy, but I think short ribs are best when braised for about eight hours. You can do it in the egg, but a crockpot makes it easy. If you cook them a day earlier and put the mixture in the frig to separate out the fat even better.

tach18k

I have great results with 250 dome, indirect and let go for about 5-6 hours, no foiling.