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What kind of beef rib is this?

CarolinaQ
CarolinaQ Posts: 81
edited March 2018 in EggHead Forum
I got these yesterday and am going to cook them today. The butcher told me they are from just above the ribeye, basically the long part of a prime rib bone I guess?  All the pictures I’ve seen of “short ribs” show a lot more meat sitting on top of the bone. These seem to be rather thin, with most of the meat between the bones.

Anyone know if the butcher had it right and how I should go about smoking them?  Most of what I have read is do beef ribs for about 5 hours at 225-250 until they probe easily or are about 200 internal. I’m thinking 5 hours might be way too long. Any advice is greatly appreciated. 
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Comments

  • gdenby
    gdenby Posts: 6,239
    The butcher was right. Essentially, they are what is left when the steaks have been cut out. I've had them where so much meat was trimmed away that they were pretty much all bone.

    What is left can be pretty tender. I haven't cooked them in awhile. Never found the sweet spot between rendering out enough fat and not overcooking the thin layer of meat. My recollection was that it was 3+ hours at 250 dome.

    Peel off any membrane. Typically, I did them w. just salt and pepper, and some John Henry's sauce on the side.
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  • CarolinaQ
    CarolinaQ Posts: 81
    Many thanks gdenby.  I think I got kind of swindled on this one, but hard finding the more exotic cuts of beef in an NC grocery store. Every part of the pig you can imagine, but beef is in shorter supply. 
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  • lousubcap
    lousubcap Posts: 34,196
    As above, those are well trimmed beef back ribs.  The meat is between the bones.  Just cook til they pass the tooth-pick test.  They beat their pork cousins every time.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • CarolinaQ
    CarolinaQ Posts: 81
    Thanks for the reply lousubcap. I’m going to toss on some homemade hot links and a few chicken wings to ensure there’s enough meat to go around. Looking forward to the cook, I’ll post some pictures. 
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  • CarolinaQ
    CarolinaQ Posts: 81
    edited March 2018
    Rubbed them with Meat Church Holy Cow. Doing raised indirect at 250 dome temp with a little hickory wood.  Guessing it will be about 3 hours but 4 would work too. 
     
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  • gpsegg
    gpsegg Posts: 427
    I do 5 hours on beef back ribs at 250 degrees. We love them! 
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • caliking
    caliking Posts: 18,972
    If they have short ribs, ask if they will sell the rack uncut as chuck or plate ribs. Those will have way more meat than the ones in the shrink wrap. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CarolinaQ
    CarolinaQ Posts: 81
    caliking said:
    If they have short ribs, ask if they will sell the rack uncut as chuck or plate ribs. Those will have way more meat than the ones in the shrink wrap. 
    Next time I'm definitely going to Restaurant Depot to get some plate ribs. But just me and the wife dining tonight this should be ample. About an hour in. 


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  • caliking
    caliking Posts: 18,972
    Those look a lot better than the ones at my grocery store. 

    Costco has these and they’re pretty damn good. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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