Baby Back Ribs vs. Beef Back Ribs and Cooking Procedure

Unknown

Rib fans: I'm about to purchase a Large BGE. My first cook will be ribs. Can someone explain to me the difference between the Baby Back Ribs and the Beef Back Ribs? Does one take longer than the other? I love them both. What I readlly want to know are the cooking times for each. I've read that Beef Back Ribs take about 6 1/2 hours @ 225. Would Baby Back Ribs be the same? Also, I have read alot about flipping the rips every 45 mins, foil, and a bunch of other techniques. I want my ribs to fall off the bone. Any advice on procedure with a blow by blow run down would be fantastic and much appreciated. Thanks all! scarrier

Unknown

scarrier, I don't know how to link or I would help you. But there are some guys on here who are real rib experts and they will give you some good advice. [p]But the real answer is kinda like the old joke, "how do you get to carnegie hall?....Practice, man, practice"! I have had a lot of fun trying out different methods, temps, etc. And with the BGE, they all come out pretty great! Just buy several slabs and find out which recipe you like best.[p]Have a ball!![p]Van Kelley

Unknown

scarrier,Beef back will take longer only because they have more mass, other than that it's pretty much the same deal. Some do the 3-1-1 meathod, which works real well but is higher maintanence (3 hours indirect, 1 hour foil, 1 hour direct while moping/saucing), but other get great results with just letting them go indirect for the whole time. I prefer the foil braising in the middle myself. But just stick your thermometer in between the ribs and go to your preferred beef doneness- the meat should be well shrunken around the bones- which should be loose (give it a twist)
I actually (ironically) don't do beef ribs too often- mostly because they are way expensive in these parts.
Good luck- watch the temp and its hard to go wrong

Smoked Signals

scarrier,
Be sure to remove the inner membrane from the baby back ribs or they will never be super tender. Grab it with a paper towel and pull it off. I cook my baby backs for 5.5 to 6 hours at 225. I let them rest in foil for 1/2 hour ... they usually pull back off the bone about 1/2". Beef ribs will take longer due to mass ... probably around 7 or 8 hours. I would take its temp around that time.[p]

tach18k

scarrier, I have found that 60% of beef ribs sold today are trimmed out. Meaning there is very little meat left on them. Now once you find some nice meaty ribs, I have done mine by 3 hours indirect (at 250) with a plate setter, 1 hour wraped in foil indirect, then based on how they feel,look, and a small taste, then grill them (direct) with your best sauce till they are slighly crispy. Dont forget to remove the membrane from the beef ribs also. 6- 8 hours for my ribs would end up being dry. Its a matter of testing and taste.

Unknown

Hey all. Thanks for all the advice. I've got a stupid question but I keep seeing indirect and direct. Since I haven't bought my BGE yet. Does the indirect method imply putting a drip plate between the ribs and the fire? I've read alot about how to refrig the ribs overnight w/ the rub on and know to start applying the basting sauce over the last 2 hours, but not familiar about when I should flip or flip at all or direct or indirect??? Regardless, I will have to do lots of experiments but I don't want to waste my ribs either. Thanks again, scarrier