Beef back - not short - ribs

timmyd18 · February 2016

I picked up a cheap pack of beef back ribs - 3 or 4 ribs inside, individually cut (not a rack). From some quick googling I've learned it's the bone part of a bone-in ribeye. Any thoughts on the best way to cook it up? Can I do it hot like a steak, or is this a low and slow cook?

SmokeyPitt · February 2016

Best to cook them for a long time like you would pork ribs. You don't necessarily have to go low and slow, but you want to cook them until the meat shrinks back the the fat is rendered. Low and slow works great if you have the time. They take 5-6 hours at 250ish.

Here is another method that works great:
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

It is a shorter and faster cook with a foil wrap stage. For a long time this was the only way I did them, but the best I have done were a straight low and slow for 6 hours.

lousubcap · February 2016

I'm with @SmokeyPitt. Go til you can probe (in the thickest meat) with a toothpick and get no resistance. Beef ribs beat their pork cousins every time.

Beef back - not short - ribs

Comments

Categories