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Last nights Beef Ribs

Nardi513Nardi513 Posts: 66
edited 1:24PM in EggHead Forum
Smoked up some Beef Ribs last night, rubbed with mustard and DP Red Eye. Indirect for 4 hours, foiled with Apple Cider Vinager for 1 hour and finished with sauce for 45 mins. Fell off the bone and tasted great.

Just before foiling:


Finished Ribs:



  • Nice looking cook! I've never tried beef ribs...maybe this weekend if I get a chance.
  • StanleyStanley Posts: 623
    Never find beef ribs "cross cut" like that. Did you have to ask your butcher? I suppose they might be easier to eat (though there is something primaly satisfying about picking up one of those big bones and gnawing away...)

  • Nardi513Nardi513 Posts: 66
    They came like that, Sam's Club had them this way.
  • FidelFidel Posts: 10,172
    Those are typically called beef short ribs.

    Another good variety is called "English cut" - which are also cross cut but are 3-4 times thicker than typical short ribs so a little meatier.
  • Here they are sold as "Miami-style ribs".

    So the obvious question is, what are they called in Florida?
  • They are called Flanken Style. I have had them extremely thin (1/8 inch) and also thick like the ones in the picture. Marinade is the key. I like thin.
  • kernskerns Posts: 22
    You can get them thin or thick cut at any good Asian food market with a meat/fish department. Some folks call them "Korean ribs" due to many fantastic marinade recipies like this one.

    Usually available pre-cut in thin cross section, but most good greater Bay Area stores carry big racks and will cut to your preference on the spot. Be sure to use a visual aid when you tell the counterman what you want.

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