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Beef Rib curse continues

lentsboy007
lentsboy007 Posts: 416
in Beef
Got a 1/3 beef last week . One of the options was beef ribs, and I excitingly asked  for them because I can’t find any processor or butcher around here that will cut beef ribs. Got like 6 packages with my 1/3.  Opened them up this morning , and they were cut into individual ribs....... So, is there any point to trying to smoke these ? If not , any ideas what to do with them ? Thanks in advance . 

1 Large Egg, Blackstone griddle

Belgium...........The Netherlands??

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Comments

  • lkapigian
    lkapigian Posts: 11,549
    edited June 2020
    They will smoke just fine , if not even better with more area, just run with the audible
    Visalia, Ca @lkapigian
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Rub em and smoke em.  Your in for a treat with the added benefit of more bark per bite.  Good luck 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lentsboy007
    lentsboy007 Posts: 416
    lkapigian said:
    They will smoke just fine , if not even better with more area, just run with the audible
    I assume the cook time will be much less right ? 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • bucky925
    bucky925 Posts: 2,049
    The last couple I smoked took a little over 5 hours.   The full rack takes me around 6

    The best things in life are not things.  

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  • Foghorn
    Foghorn Posts: 10,222
    As others have said, they'll cook up well.  You'll have a little more bark.  I tend to spray them with a little apple juice every 30 minutes when I'm cooking singles as I think the moisture helps, but that's just superstition.  The cooking time is most based on the thickness of the meat - so having singles doesn't shorten the cook time that much.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lkapigian
    lkapigian Posts: 11,549
    lentsboy007 said:
    lkapigian said:
    They will smoke just fine , if not even better with more area, just run with the audible
    I assume the cook time will be much less right ? 
    Not necessarily 
    Visalia, Ca @lkapigian
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  • casslong52
    casslong52 Posts: 10
    Same thing happened to me when we got a 1/2 cow. They cook up fine though. Like previously mentioned, took about 5 hrs

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  • caliking
    caliking Posts: 19,779
    Are they individual ribs, or cut thinner? If cut thin, I'd consider sort of a reverse sear, or grill them, basting with a sweetish sauce at the end (bbq or kalbi - style). 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lentsboy007
    lentsboy007 Posts: 416
    caliking said:
    Are they individual ribs, or cut thinner? If cut thin, I'd consider sort of a reverse sear, or grill them, basting with a sweetish sauce at the end (bbq or kalbi - style). 


    They are individual cut, and plenty thick. Seem pretty fatty , but we will see . Have been smoking about an hour . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • lousubcap
    lousubcap Posts: 36,652
    Toothpick test for the win.  Beef ribs beat their pork cousins every time.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • lentsboy007
    lentsboy007 Posts: 416
    Well they turned out pretty good .  A little too much fat , but great flavor . Thanks again for advice all. 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • BigGreenKev
    BigGreenKev Posts: 274
    Those almost look like short ribs.  I like to start them with smoke and finish with a braise.  They are more fatty than regular ribs.
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  • lentsboy007
    lentsboy007 Posts: 416
    BigGreenKev said:
    Those almost look like short ribs.  I like to start them with smoke and finish with a braise.  They are more fatty than regular ribs.
    Yes they are short ribs.  Only thing I can get around here apparently . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • pgprescott
    pgprescott Posts: 14,544
    beef short ribs are the bomb. Only beef ribs I would cook. I do however greatly prefer five bone slabs cooked whole and then sliced into individual bones. Outside of mock burnt ends (beef or pork) I almost always choose to cook proteins in larger portions. 
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  • blind99
    blind99 Posts: 4,974
    edited June 2020
    BigGreenKev said:
    Those almost look like short ribs.  I like to start them with smoke and finish with a braise.  They are more fatty than regular ribs.
    agree. for individual ribs cut long like that, you can cut them in half. take a knife and cut down to the bone, all the way around.  then cut the bone with a hacksaw, and rinse off the bone dust.  then you've got a nice portion size and easy to fit in a pot or pan to braise. 


    i wouldn't call it a curse though - great looking meat and a great looking outcome.  well done.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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