A Cow Licked My Ribs

RhumAndJerk

On Saturday, I made some beef ribs with Cow Lick Steak Rub on it. The flavor was very good and what I was looking for to team up with beef. Most of the time, regular rib rubs mask the flavor of beef ribs, but Cow Lick enhanced the flavor well.[p]The problem was the cook. I have determined that Beef Ribs are one of the hardest things to get right. Every time that I cook them, I over cook them. So here is the kick for the Cow Lick rub on the ribs, I ate every last stitch of meat on the bone even if it was crunch (which most of the meat was). I cooked the ribs rolled direct at 275 for 5.5 hours with a chunk of red oak. I guess that it was way too long.[p]Here is another question, just exactly how are you supposed to get the membrane off of Beef Ribs? I got the first part off that was basically split leather and I thought that that was it. However another membrane remained that resembled the membrane that we expect for Pork Ribs.[p]Now for the funny part, since beef ribs are so much bigger than pork ribs, I told my six-year-old son that they were dinosaur ribs and he believed me. He could not figure out how they got the meat on the bones so that I could cook them. Of course, we finally set him straight.[p]Go for the Cow Lick,
RhumAndJerk

Cornfed

RhumAndJerk,[p]Very nice! That Cow Lick rub is some good stuff on beef. It may actually supplant my staple of Montreal Steak Seasoning (once I get more of it, that is). As for beef ribs, I usually only cook the big meaty beef short ribs (or steak on a stick, as NB sometimes calls it). They usually come out a little chewy, but also big and juicy. I give them 3 out of 4 "heee's."[p]Later,
Cornfed

Charlie44mag

RhumAndJerk,[p]I cook beef ribs at 350 and have never had them on as long as an hour. I turn them one time and you have to watch for flare ups while you are turning them. I think about 45 minutes is as long as I ever cooked beef ribs.[p]Regards,[p]Charlie

Nature Boy

RhumAndJerk,
I have only done beef ribs a few times, and they really like a long cook at 225....5 or 6 hours for the big flinstone ribs. 275 direct mighta been on the high side....eh?? [p]Qfan really hit the nail with that rub. I mixed it with turbinado sugar, and coated a brisket with it...and was really suprised how good it was. Will prolly do our comp brisket (or one of em) that way![p]Thanks for the report! I am curious to try beef ribs again. Have you done the steaks-on-sticks that Cornfed mentioned???[p]Beers!! Man...hot and nasty here today. So much ozone in the air it looks like fog. Heat index over 100. Red alert for air quality. What a day.[p]NB