Good or bad beef ribs?

Lit · February 2014

Are these the good beef ribs or bad ones? I did beef ribs once and they were nasty and I havent tried them again since so I'm hoping these are the right ones? If they are the good ones I cook to 190 I think right? In case they are the bad ones I picked up a brisket and 2 picnics from RD as well so the eggs should be busy this weekend either way.

Mickey · February 2014

Turbo Beef Ribs Indirect 350. Pull membrane, Rub-mustard-rub, cherry wood. Used coffee rub.

cazzy · February 2014

I wouldn't call them bad, but they're not what everyone has been posting the last few weeks. I think yours are beef back ribs.

I'd imagine they would need to go upwards of 190 like any other beef or pork rib. I'm sure they'll taste great!

Mickey · February 2014

Lit · February 2014

Sucks I got the wrong ones. Gonna smoke 2 racks and new plan going to try to sous vide the 3rd rack. Maybe one low and slow and one turbo. @Mickey what cook till 190-200? Just salt and pepper?

Mickey · February 2014

Lit said:

Sucks I got the wrong ones. Gonna smoke 2 racks and new plan going to try to sous vide the 3rd rack. Maybe one low and slow and one turbo. @Mickey what cook till 190-200? Just salt and pepper?

Just can't say on temp. I didn't check. Sorry. Damn, they were good.

Doc_Eggerton · February 2014

Just make sure they are well done. They will be fine.

lousubcap · February 2014

@Lit-based on the pics they are beef back ribs (same packaging started to show up in the local Kroger stores). They turn out great but not as much meat as the other cuts you may have recently read about.

I go indirect at around 250*F on the dome for about 3 hours, then foil (much as I hate that step) for about 90-100 mins then out of the foil and back on the grill for around 20 mins. Look for some serious meat pull-back from the bones. Never have checked the temps of the ribs-season with Montreal steak seasoning (go lite due to salt content) but would be great with kosher salt and fresh ground pepper. FWIW-YMMV.

henapple · February 2014

@Mickey. ..do you turbo everything?

cazzy · February 2014

henapple said:

@Mickey. ..do you turbo everything?

"Minnie, can you please get me a cup of coffee? Turbo!"

Eggpharmer · February 2014

Here's a good write-up about beef back ribs
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html?m=1

Shiff · February 2014

Lit said:

Are these the good beef ribs or bad ones? I did beef ribs once and they were nasty and I havent tried them again since so I'm hoping these are the right ones?

What was so nasty about your previous cooks of beef ribs. Were they the same cut as your picture? I've cooked back ribs many times and they have always been good - just not very meaty ribs.

This last time at RD I bought Beef Plate Ribs and they were the best ribs I have ever had. You can see my pictures and instructions at:
http://eggheadforum.com/discussion/1161966/beef-plate-ribs

SmokeyPitt · February 2014

Eggpharmer said:

Here's a good write-up about beef back ribs http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html?m=1

+1 on this method. They will be great. Here is another link to the APL recipe:

http://blogs.villagevoice.com/forkintheroad/2010/05/beef_grilling_m.php

Like most APL recipes it is pretty long, but I just follow the basic technique. Here is the cliff notes version I use:

- Splash on some Lea and Perrins

-Hit em with your favorite beef rub (I used the Kirkland signature steak seasoning from Costco)

-325 indirect for 1:15

-Wrap with honey, onions, and some liquid (I used the beer I was drinking)

-325 for another 1:15

-Unwrap and sauce them for 20-30 minutes. (I used Stubbs).

Lit · February 2014

Thanks Smokey think that's what I'm gonna do on 1 rack. @shiff the previous cook just didn't have much meat and what was on the bone was extremely fatty. The last ones I got from Publix and its been awhile I don't really remember what they looked like.

Little Steven · February 2014

You don't have to go to a high IT with back ribs. Think standing rib bones. That said I usually cook to 190*ish

Lit · February 2014

Ok so they were very good. Cooked to 190 at 300 only took about 2 hours. Thats not how I cooked them in the pic that was right at the end so I could check temp.

cazzy · February 2014

They look pretty great! Glad they came out better this time.

MrCookingNurse · February 2014

henapple said:
@Mickey. ..do you turbo everything?

That's what she said :x

Good or bad beef ribs?

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