Beef Ribs It's What's For Dinner

Just got the Egg locked and loaded thanks to @NPHuskerFL... Thanks again for the inspiration and solving the what to cook today conundrum...

NPHuskerFL said:

@tisoypops @BYS1981 This url gives probably the best info on it. It's funny you should ask that question because a LOT of butchers have a tendency to name them their slang name (not necessarily the prope@ 
http://topribs.com/types-of-beef-ribs/

@BYS1981 They ended up taking 5.5 hrs (All uncovered). 

Thanks everybody for the kind words and compliments. Beef Ribs have always been at the top of our favorites. We 100% prefer Beef (always have).  

@NPHuskerFL - we do too. Nothing like a nice barky piece of beef. Whether it's Brisket,  ribs or a juicy burger, we love beef. 

I can't promise any egging tonight.. tonight I'm taking the wife out on the town, but very soon I am going to give those ribs a try!

NPHuskerFL said:

It's coming right along. But, still a slight resistance @bud812  I just sauced em and I figure about 30-40 more minutes at the most. 

Your ribs look delicious, but my real reason for replying is, I have to say, I Love your Table.  I would love to have something like that for my BGE.  I'm guessing you found a SS table and modified it to install your Egg.  You did one fine bang up job IMO.

tisoypops said:

 I knew beef ribs were confusing and I thought it was just because I didn't know anything about them. That's not necessarily the case. Still just as confusing since like you said, butchers all give them their own name. So, follow up question: I'm guessing that after you've looked at a million different ribs you get pretty good at recognizing the difference. In the mean time, do you just ask the butcher or guy behind the meat counter for clarification on which section each rack came from so you know what you're getting? I did some beef ribs a couple weeks ago, and they turned out just ok. They came off the bone really well, but they were kinda tough.  Obviously this could have been caused by a million different things. But knowing for what ribs I have from the start would definitely help

I used to cook beef back ribs (these are from the rib eye section and  have the meat between the bones) but decided they tasted great but aren't very meaty unless your butcher is very generous with his cutting.

I next tried Beef Plate Ribs (from the plate section of the cow). Most stores don't sell these. They come in cryovac packages and usually have 3 rib bones where the meat is on top of the bones.  Restaurant Depot sells them for around $6.50/pound.  You end up paying for a  lot of bone, membranes and fat. They taste great, though. These are often what the good BBQ places sell as beef ribs.

I then went on to Chuck Short ribs. These are very similar to the plate ribs but are a little tougher since they are from the chuck portion. These come in cryovac packages uncut and usually have 4 bones. Most butchers sell these already cut up.  I prefer to cook them as whole slabs. I buy mine at restaurant depot where they sell for about $3.50/pound. They seem less fatty than the plate ribs and taste great when cooked slowly.  Some BBQ places also sell these.

I recently discovered (at restaurant depot) boneless chuck short ribs and think these are the best of all. RD sells them for about $6.50/pound but you are just paying for the meat since they are very well trimmed. I've never seen them sold this was in regular markets.  I recently cooked some and documented it here: http://eggheadforum.com/discussion/1181202/boneless-beef-chuck-short-ribs#latest

They are all great, so see if you can locate some and see which ones you like the best.