1st time beef ribs - foil or no foil?

Canugghead

Cooking beef ribs for the first time, these are about 3.75lb each. Has been on at 225 dome for almost 7 hours, spritzing every hour starting at hour 3. At this stage the thickest part registered 160 on thermapen and the meat is not dry. I'm in no hurry but should I foil 'em or leave 'em alone?

-Gary

Richard Fl

I do not foil them. Sometimes cut into thirds and do oriental style.

Using char sui seasoning in the beginning or General Tso sauce towards the end.

Shiff

It's hard to tell from the picture if they are uncut short ribs or beef back ribs.

After 7 hours I would have expected the bones to be sticking out from the meat more. I generally cook mine (Beef Back ribs) at 225 for 3-4 hours, then foil for about another hour, then unfoil and cook for 1 more hour.

Here is what I had at 3 hours.


It looks like you left the membrane on. I always remove it when I cook.

Eggtucky

Those look awesome Canug, GOTTA get me some of those soon! Are they what's called 'short ribs'? I would not foil...nice lookin cook!

Shiff

I've tried uncut short ribs and haven't been happy with them. They are part of the chuck and are tougher and fattier. Back ribs are part of the loin and, to me, taste better and are more tender.

Canugghead

Barry, actually I removed the membrane, may be the reflection makes it look like membrane is still on. I did not rotate the racks at all, the side facing up is much thicker with bones in zig-zag fashion, the side facing down is 'single' row and more likely to stick out but it's cooler down there.
-Gary

Shiff

Are they uncut short ribs or back ribs. It makes a difference on how long they need to cook before they are tender.

Canugghead

Just checked the other pack in freezer, it says beef back ribs. Like I said they are large, kind of like Flintstone's, about 3.75lb each slab. They're tapered, bones range from 6" to 10". If I don't foil, at what temp should I pull them?

Grandpas Grub

Very seldom do I foil anything. If the food is cooking too fast I might tent to protect the food.

I haven't been able to cook beef ribs for 7 or 8 hours.

4 hours plus or minus.





GG

FlaPoolman

Even sliced individually mine usually go 6 hours using the 4-1-1 method. Never checked the temp just pulled by feel.

Grandpas Grub

Looks mighty fine...

GG

Shiff

I've never done it without foiling, but obviously others have. I'll have to try my next batch without foil since it does add extra steps (and wasted aluminum foil).

I'd just check them with a fork and see if they are tender. As you can see from other pictures that were posted, the meat should pull back from the bones.

I just bought some more back ribs today - I'll have to cook them soon since these pictures are making me hungry.

Jeffersonian

I did these 3-1-1, just like pork ribs, and they came out very tender and very tasty: