Beef Ribs

Big Easy Egg · May 2011

Been off the board for a while, although I have been lurking. I put on my first rack of beef ribs this morning and I am using the same time and temps that I use for pork spare and baby backs. Is this correct thinking or should I make any changes?

Thanks,
Jimmy

Come visit NOLA

transversal · May 2011

Can't answer your question, Jimmy, although somebody will. Welcome back. I'm over in Metairie.....gorgeous out today, eh?

BENTE · May 2011

the only changes i use between pork and beef ribs is the type of rub and the tyoe of wood for smoke. for beef i usually use oak or those wiskey barrell chips. and for pork i will use cherry...

but the temps should be about the same but the time should be a little longer..

Richard Fl · May 2011

I use 225-250 and figure 6 hours.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907369&catid=1

Cpt'n Cook · May 2011

I would at least plan on going longer than Baby Backs, more like spares. Seven hours or so.

Big Easy Egg · May 2011

Thanks for the replies. Jack I am also in Metairie off of Transcontinental.
Richard, thanks for the link I am going to try mopping as it goes.

I will post pics if I can remember how :P

Jimmy
Come visit NOLA

FlaPoolman · May 2011

I like to foil beef ribs, after about 4 hours, with a little beef broth. Comes out really tender.
1'st 4 hours

Foil for 1 hour or so

then back on for the texture you like

Big Easy Egg · May 2011

Thanks Pat, I left mine as a full rack. Will that matter in the tenderness?

Jimmy
Come visit NOLA

Richard Fl · May 2011

Nice Pat! Where you get beef ribs around here with that much meat? Or you get a roast and have them special cut off?

FlaPoolman · May 2011

not at all. Individual ones will just cook faster and dry out without foiling

FlaPoolman · May 2011

Richard, Petty's has them all the time for $4.99 a pound

Grandpas Grub · May 2011

My first attempt at beef ribs was a horrible failure. The ribs were lean, I followed recommended suggested 'time' to cook and the ribs and the ant's wouldn't even bother with them.

It took a few years before I gave it another try. I got real meaty beef ribs and cooked to texture not time. These were some of the best ribs I had ever eaten. Just don't over cook.

GG

transversal · May 2011

I am 3 blocks away from Transcontinental and the lake.

transversal · May 2011

Grampaw, beef ribs are on my bucket list. Will check with you before I do'em to get some pointers.

transversal · May 2011

Pat, those are absolutely killer..........Obviously, you like separating them as opposed to cooking them as a rack. Is that your recommendation?

Grandpas Grub · May 2011

Great cook, don't pass it up. Get real beefy ribs when you buy.

GG

FlaPoolman · May 2011

Jack that is how my butcher sells them. Precook each one weighs about 1 pound

I Like To Cook · May 2011

Beef ribs were the 1st thing I did on the BGE. I just used the same method that always yielded good results on the Weber Kettle. 3 hrs indirect @ 275° over cherry, foil & back on for 1.5 hrs. Into the cooler for a couple hrs & back on the grill if need be. I've tried them with all sorts of rubs & I prefer just coarse salt & lots of black pepper. Definitely racks, not individuals.

They always come out moist, tender and beefy.

YMMV

dugdbug · May 2011

Pardon my ignorance Pat; when you say "into the foil for an hour then back on the heat". Are you saying those ribs are in foil but not on the heat?

Thanks,
Doug the Bug

FlaPoolman · May 2011

My bad Doug, all stages are on the grill indirect

FlaPoolman · May 2011

I've had no problem getting moist ribs cooking individuals

Little Steven · May 2011

Oh I do love it when the pull back like that. Better if they go to one end and make a beef lollipop.

FlaPoolman · May 2011

yea I forgot how much I liked them. Gonna have to add them back on the list.

dugdbug · May 2011

Thanks, they look fantastic...
This is validation of the picture thing. Your post is the first I have found with those specific rib pieces. Our butcher has them in vacuum bags and I knew someone here had to have made them!
Thanks again,

Beef Ribs

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