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Beef Ribs

Unknown
Unknown
edited November -0001 in EggHead Forum
Had a friend give me some beef ribs already sliced into individual ribs. Anybody got a good recipe for me to do a first time try? Seasonings, temp, time, etc.? As a relative newbie, I have got addicted to this forum. This is great! You guys have been a great help with other recipes. Thanks.
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    bfribs-1.jpg
    <p />garwig,
    It might be hard, membrane removed or not. Rub on the bone side, mustard and rub on the meat side. Indirect at 225-250.
    Times are all over the board with them cut up.[p]Mike
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  • TigerTony
    TigerTony Posts: 1,078
    BGEphotos005-1.jpg
    <p />garwig,[p]I cooked these individual beef ribs a few months back.[p]Rubbed them with Legnons Cajun Seasoning. Cooked indirect raised grid with drip pan 250* for about 4 hrs. Then I removed the plate setter and drip pan and finished them direct 300*, coated them with Jack Miller's sauce and cooked until I like how the looked about 20 minutes.
    BGEphotos006.jpg
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • jwirlwind
    jwirlwind Posts: 319
    garwig,
    Just remember when you are finished cooking the BEEF ribs, don't forget to squeeze the grease out of them before eating. [p]Chef Jerry
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  • Unknown
    Unknown
    Tiger Tony,[p]Legnons huh? From New Iberia? Great place...good boudin. Know what you mean about the FEMA trailer....inlaws in Delcambre were all flooded out by Rita. [p]Geaux Tigers!!!
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  • Wingman
    Wingman Posts: 26
    RajunCajun,
    Just got back from Rouses and picked up some Atchafalaya Blend and $25 worth of Beef Ribs.
    Just drowned them in Worch for 10 min, yellow mustard both sides, the blend on the meat side. Along with a splash of Apple Cider vinegar over a drip pan and I'm at 290 right now. Looking to do about 5-6 hours on a rib rack (which I got today.
    (I'm in Norco- near New Orleans airport)
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