Beef Back Ribs

corey24 · May 2014

So they had beef ribs on sale at the store today - 2 racks were $11. Seen a lot of you guys cooking them lately so I will give it a shot. I rubbed very basic with salt, pepper, garlic powder, and a very slight bit of Byron's rub mostly for color. How do most of you guys cook them? I was thinking 250-275. Same doneness bend test as pork? Should I expect similar cook times? 5-6 hours at those temps? Didn't plan for foil, is that ok? Also, do beef ribs have a similar membrane on the back as pork? I had trouble with that. Didn't seem to get to much off..... Thanks for all your help and I look forward to the cook.

hapster · May 2014

I did some today... I did get the membrane off thankfully. I did mine at around 225 dome and grid and they were done around 5 hours. No sauce, no foil.

Similar to pork, but I like the beefy flavor better.

lousubcap · May 2014

Your perception of ribs is about to be greatly eggspanded. Just run til you can insert a toothpick with no resistance either way. Beef ribs are so much better than their pork cousins-and given the choice I would go with short ribs if an option next time.

corey24 · May 2014

I'm at 185 on the fatter ribs. What should I cook to 190-195? Still seems slightly tough.....thought??

gpsegg · May 2014

Agree that beef ribs are superior !

billyray · May 2014

The membrane doesn't pull as easy as pork does. I scape the bone inside with a knife to remove the hard fat and the membrane. Check the link below for great beef ribs.

http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

Beef Back Ribs

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