beef back ribs - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-19-2006, 10:00 PM   #1
Cooker
 
JohnnyReb's Avatar


 
Join Date: Jul 2005
Location: SC
Posts: 267
beef back ribs

2-2-1 or not?


help me.. help me
__________________

JohnnyReb is offline   Reply With Quote
Old 01-19-2006, 10:36 PM   #2
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
I've never done beef ribs, but from what I hear they tend to be fattier than pork ribs, I don't know if 2-2-1 is going to be enough time. I would probably staty with 3-2-1, check them after 3 and make whatever adjustments you deem necessary.

Sorry I couldn't help more.
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-19-2006, 11:42 PM   #3
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Bruce is steering you right, needs more time.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 01-20-2006, 06:20 AM   #4
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
I agree with Bruce and Jim. I cook beef ribs as I would spares, 4-1-1. Beef ribs are fantastic, but most of the time not very meaty. Look for beef ribs that you cannot see the bone through the meat, those are called shiners. Ask your butcher to cut them for you if you can! Here's a couple pic's of beef and pork spares I did and cooked them exactly the same.

http://img262.imageshack.us/my.php?image=img07105ky.jpg
http://img262.imageshack.us/my.php?image=img07127jw.jpg
http://img262.imageshack.us/my.php?image=img07154di.jpg
http://img262.imageshack.us/my.php?image=img07189jd.jpg
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-20-2006, 07:35 AM   #5
Cooker
 
JohnnyReb's Avatar


 
Join Date: Jul 2005
Location: SC
Posts: 267
but i have the back ribs, wont they take less time than the full rack ?
JohnnyReb is offline   Reply With Quote
Old 01-20-2006, 07:49 AM   #6
Cooker


 
Join Date: Dec 2005
Location: MN
Posts: 240
Thanks!!!

Thanks WolfMan,
Now I know what I am going to put on the smoker along with the side of Salmon. Those beef ribs look GREAT!!!!!
Smoke On!!!
ed
__________________
Smoke On!!!!!
www.kickassbbq.com
kickassbbq is offline   Reply With Quote
Old 01-20-2006, 08:00 AM   #7
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by crazyhorse
but i have the back ribs, wont they take less time than the full rack ?
I think what you have are "short ribs" that are separated correct? If so they are basically the same thing, just smaller and individual versus the whole connected rack. Plan on about the same cooking time, it's still the same meat that needs to be cooked long and slow to break down the fat and connective tissue. What I've done with short ribs is once they're done in the smoke, put them in a foil pan with a little liquid of your choice and cover the pan with foil. That way they have something to braise in.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-20-2006, 08:08 AM   #8
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Beef ribs are so good, but so hard to find good ones...butchers pretty much cut all the meat off for steaks, leaving the shiners. If you can find
some meaty ones, jump on em....and yes, they'll take a little longer than
pork spares.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-20-2006, 08:15 AM   #9
Cooker
 
JohnnyReb's Avatar


 
Join Date: Jul 2005
Location: SC
Posts: 267
no its a rack like pork baby backs

the package says beef back ribs
JohnnyReb is offline   Reply With Quote
Old 01-20-2006, 08:21 AM   #10
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by crazyhorse
no its a rack like pork baby backs

the package says beef back ribs
I dunno then, sounds like what they are then is a "rack" of short ribs. Most of the time they are separated individually. Cook them until you think they are done, then do the "tear test". If they tear, they're done. If not, they need to cook longer.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-20-2006, 09:33 AM   #11
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
I did beef back ribs a couple times last spring. They usually have them at Walmart. They look like a extra large rack of pork baby backs. Cook them like you would do pork spares allowing some time to render the extra fat. If you use a rib rack in your pit aim the exposed ends of the bones downward allowing the fat to drain out following the bone, it seemed to help. For pork ribs I point the bones up while they are in the rack to help keep them juicey.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 01-20-2006, 11:05 AM   #12
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245




I made those this past Sunday. Both those racks together cost 6 bucks. Very meaty with Santa Maria style seasoning and I think they were on for about 4 hours. Next time I will lower the temp and do them for the 6 hours. I didn't turn or baste them...just left them as is.
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 01-20-2006, 12:08 PM   #13
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Nice looking racks there Helen!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-20-2006, 12:08 PM   #14
BBQ Central Pro


 
Join Date: Oct 2005
Location: Lindenhurst, NY
Posts: 994
Helen... that's like 15 ribs on there ...and they cost only $6 for all of em ?? geeezzz... 40 cents a piece furpetessake.. bout the same cost as chicken wings in a restuarant up here ...damn ... I miss California 8-[
__________________
Aim for Sucess, not perfection
Good Country, This America
Bobberqer is offline   Reply With Quote
Old 01-20-2006, 01:41 PM   #15
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I've always said Helen had a nice rack. :biggrin:
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-20-2006, 02:41 PM   #16
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
=D> #-o [-o< :-k :happyd: :winkie: :nerd: :shy: :faint: :wwnn:
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-20-2006, 03:05 PM   #17
Cooker
 
JohnnyReb's Avatar


 
Join Date: Jul 2005
Location: SC
Posts: 267
cappy


U so CraZy!!!!!

JohnnyReb is offline   Reply With Quote
Old 01-21-2006, 07:48 AM   #18
Cooker


 
Join Date: Dec 2005
Location: MN
Posts: 240
Rack 'Em Up

I hope mine come out like that today!!!!!
Good looking ribs.
PARTY!!!!!!!!!!!!!
ed
__________________
Smoke On!!!!!
www.kickassbbq.com
kickassbbq is offline   Reply With Quote
Old 01-27-2006, 09:31 AM   #19
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Beef ribs are cut from the rib roast. They are the equivalent of baby back / loin back pork ribs.

'Short' ribs are usually the last 4" cut off the ribs before the rib roasts are cut.

Prime Rib Roast used to have to be Prime beef. In my mind, it still has to be. Unfortunately, most restaurants and even butchers currently think otherwise.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-27-2006, 01:20 PM   #20
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Quote:
Originally Posted by Finney
Beef ribs are cut from the rib roast. They are the equivalent of baby back / loin back pork ribs.

'Short' ribs are usually the last 4" cut off the ribs before the rib roasts are cut.

Prime Rib Roast used to have to be Prime beef. In my mind, it still has to be. Unfortunately, most restaurants and even butchers currently think otherwise.
I'm not sure the butchers are the ones who keep the prime vocab. Most of the guys I used cut meat with call them Standing Ribs w/ bone in, and Rib Roasts when they are boneless. Restaurants are a different story. Anything to sell the product.

FYI when you go to buy beef ribs next time ask the butcher for the whole beef plate. That's the section that they cut short ribs from these days. They are more expensive but if your going out you might as well go all out.

Good Q!

Jack
__________________

__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:05 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×