I am a baby back kinda Bubba, but beef rib backs?

bubba tim · March 2009

LC came home with beef ribs backs...hhmmmmmmm I have done short ribs but not these. They look like the ribs on a prime rib roast that have been removed to make ribeyes steaks.

Fl Poolman is tell me 4-1-1 will do great things. I am old school and don't do foiled ribs. (see my web site)
Any help out there?

Crimsongator · March 2009

They will definitely take longer than pork ribs. If you need to know how to cook them, just ask your WIFE.

Richard Fl · March 2009

Pat's are good. Here is another way.

Beef, Ribs, Richard Fl

Procedure:
1 Just pulled 5#'s about an hour ago. Individual ribs about 2-3"s long..Covered with a rib rub, Garlic herb and black pepper. refrigerated overnight.
2 Cranked up large 7 AM and started to do indirect at 250F for 6 hours. Threw a handful of pecan chips just before the ribs and let smoke away After 2 hours basted with orange juice and bbq sauce mix diluted w/water and did this every hour after 4 hours dropped temp to 200F. total cook time 6 1/2 hours. Dinner is calling sooon!! We like sweet flavor of orange juice and the sauce to serve is whatever the moods are!
3 Forgot to add, the ribs were bone side down the first 4 hours. left membrane on this batch, too much hassle to remove. Also raised grid.

Preparation time: 1 hour
Cooking time: 6 hours and 30 minutes
Ready in: 7 hours and 30 minutes

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2007/05/20

FlaPoolman · March 2009

Hey Tim try this one

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=574952&catid=1

bubba tim · March 2009

you and richard can't read, NOT short ribs. But Thanks for playing.... :silly: :silly: :silly: :silly:

Richard Fl · March 2009

I use full prime ribs, just have the butcher cut in half or thirds, depending on size and what I am making.

This batch was General Tso beef ribs cut into thirds. Great if you like oriental flavor and they are finger food size.

bubba tim · March 2009

OK, that makes sense....Pat still can't read.... :woohoo: Damn it is cold down here...is it snowing in Melborne yet?

Richard Fl · March 2009

I hear Melbourne, Australia is due for some soon.

Hoss · March 2009

Did LC shoot the cow? :woohoo: :ohmy:

Slotmercenary · March 2009

So if they are not "short ribs" then would they be considered "long ribs?"

Richard Fl · March 2009

How about long ribs cut short??

Little Steven · March 2009

Tim,

I don't like to foil but these guys needed it

Steve

bubba tim · March 2009

Nope, Pat is alive and well..... :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:

bubba tim · March 2009

OK I will bite, What are those...??

Little Steven · March 2009

Tim,

They are uncut beef ribs. Don't know if they qualify as back ribs or not.

Steve

big hound · March 2009

Those look great. Beef ribs are one of my favorite smokes. I'd take the membrain off, trim the fat, give em a good rub. Smoke em indirect at 250ish for easily 7 hours, though I've gone up to 8 and 9 with wonderful results. I also have a drip pan and some apple juice or wine or beef stock or a combo of whatever I have in the fridge. Finish with your favorite sauce.
After they're done cut out every other bone, and you got some great eatin'.

JLOCKHART29 · March 2009

Heck who cares what they are ,just grab some cold beer, rub'em in some'en and toss them on indirect at 275 till your out of beer or there tender which ever comes first!! :laugh:

bubba tim · March 2009

I like the way you think. Thanks everyone for the comments and advice. I will try them this weekend and see what happens. I may even do another foil vs no-foil side by side for grins..Later, off to work. :woohoo: :woohoo:

tach18k · March 2009

That is a good find, untrimmed beef ribs, do them indirect for at least 5 hours at 250 dome

I am a baby back kinda Bubba, but beef rib backs?

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