Beef Ribs Help - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-31-2008, 09:57 AM   #1
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Beef Ribs Help

I just got back from BJ'S...saw big ass beef ribs there for the first time...so I am going to pick some up for next weekend.

I apologize for re-hashing an old topic but can the beef rib know it all'ers give me some advice on how to cook these...ie time, method and so on?

Thanks!!
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 08-31-2008, 11:29 AM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Beed Ribs Help

Quote:
Originally Posted by Greg Rempe
I just got back from BJ'S...saw big ass beef ribs there for the first time...so I am going to pick some up for next weekend.

I apologize for re-hashing an old topic but can the beef rib know it all'ers give me some advice on how to cook these...ie time, method and so on?

Thanks!!
Cook in the 200ļ-225ļ range until tender, approximately 4-5-6 hours depending on how meaty they are. I've tried beef ribs many different ways and this has been by far the best method I'vd done. They don't really need sauce in my opinion, but I have used Reverend Marvins and honey (50/50) with good results. Gary made some a couple years back with Cattlemans Gold and they were quite good!!!
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 08-31-2008, 12:16 PM   #3
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I cooked some last weekend along with spares and babybacks. I threw them on and cooked exactley the same as the spare, 3-2-1, and I thought they were good. I did sauce them with my own sauce but believe it or not, they taste pretty good with a lite coating of a good steak sauce on them. I used Peter Lugers.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 08-31-2008, 12:56 PM   #4
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
WRB!!!!!!!!!!!
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 08-31-2008, 03:10 PM   #5
BBQ Central College
 
BBQmmm's Avatar


 
Join Date: Feb 2005
Posts: 411
Last beef short ribs i made were marinated with a bit of cattlemans overnight in the fridge,then Klose brisket rub on the day of cooking after rinsing and letting sit in cold water or red wine. pick one.,cooked at 200+- 10 degres for 6-7 hours,then applied berthelet beef roast sauce with dried wild mushrooms that been rehydrated,yummy.
__________________
I am the auger
BBQmmm is offline   Reply With Quote
Old 08-31-2008, 03:25 PM   #6
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
The membrane is a bitch to get off... but do it.

I like to run em a wee bit hotter... ~ 275-285 till the meat feels like butter with a toothpick. No foil.

I like em sauced, then dried on. Revs or SBR.

Definitely needs WRB.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 08-31-2008, 03:41 PM   #7
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Yall remember beef ribs are from the ribeye of a cow, so they are tender rare.... just plenty greasy.

Don't cook em to death Boy! 4 0r 5 hours at 250 is fine.
I never sauce foil or marinade em. Call me a purist I like to taste the beef flavor with a lite Wolfe rub.
You could just use S&P & serve sauce on the side
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 09-01-2008, 10:22 AM   #8
Cooker
 
Big Ron's Avatar


 
Join Date: Jul 2007
Location: Houston Texas
Posts: 286
remove membrane, spray with 2-1 mix of 2 parts worchestershire 1 part soy sauce. dust with Big Ron's Rub, fire up the smoker. 3 hours with charcoal and pecan wood 225-250 or so wrap for 1 hour, then sauce and wrap and pull for one hour in a cooler or wraped in a towel. tender and juicy every time. Good luck
__________________
Big Ron
Owner and Founder
Big Ron's Rub:
Just Rub It On!
www.bigronswebsite.com
Big Ron is offline   Reply With Quote
Old 09-01-2008, 11:45 AM   #9
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Season them like you're cooking prime rib! Salt pepper, a little garlic, and brown sugar won't hurt anything either! No sauce, please!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

http://www.impeach-barack-obama.com/

http://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 09-06-2008, 08:32 PM   #10
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I just got them from BJ's today...14lbs in total! Any ideas on time...or 4 hrs should be good at 275* or so...
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-06-2008, 09:24 PM   #11
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by Greg Rempe
I just got them from BJ's today...14lbs in total! Any ideas on time...or 4 hrs should be good at 275* or so...
Watch JB's videos on beef ribs.. ?When the fat quits drippin it's gettin close.. You are going to LOVE them if done correctly.. Greg.. Ohio
surfinsapo is offline   Reply With Quote
Old 09-07-2008, 10:49 AM   #12
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
wow James, that looks great! Steak on a Stick!
__________________
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 09-07-2008, 11:27 AM   #13
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Just put them on...DAMN those things are big...um, there was fat on the meat side...I did some trimming...how trim'ified should I have done them?
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-07-2008, 04:51 PM   #14
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
James those ribs look meaty and tender. Greg can't wait to see pics.
__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Old 09-07-2008, 10:07 PM   #15
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
First attempt at beef ribs...and by all accounts they were GREAT! I was very happy with the way they turned out especially since I haven't done these before.

14 lbs in total...4 half racks...2 were way bigger then the others so they went in foil for about 45 minutes. Did one rack with A-1 glaze and the other 3 naked...WRB for the rub. Went very well with the wine and beer!! For your review...

<embed type="application/x-shockwave-flash" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="600" height="400" flashvars="host=picasaweb.google.com&RGB=0x000000& feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffe ed%2Fapi%2Fuser%2Fgrempe%2Falbumid%2F5243464637260 756113%3Fkind%3Dphoto%26alt%3Drss" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-08-2008, 04:09 AM   #16
Baby Back
 
SmokinRubcom's Avatar


 
Join Date: Aug 2008
Posts: 93
They are whole pieces of bone in beef short ribs. Ask your butcher, they probably have some on hand (whole pieces).


Mike
__________________
SmokinRub.com - The best BBQ rub, Brisket rub, and steak seasoning! $2 S/H on all orders! 4oz, 16oz, and 32oz bottles to choose from :)
SmokinRubcom is offline   Reply With Quote
Old 09-08-2008, 06:50 AM   #17
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Nice work Greg!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 09-08-2008, 07:03 AM   #18
Baby Back


 
Join Date: Sep 2007
Location: Guelph, Ontario Canada
Posts: 52
Greg,


those look real good. I have cooked these about 5 times now and had success twice and two other times I chewed threw them but they were not too good. The other time we needed to order a pizza.

These look fantastic. roughly how long did you cook them for and at what temp?

Tim
BBQcure is offline   Reply With Quote
Old 09-08-2008, 08:17 AM   #19
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Tim,

Cooked for 5 hrs...at 225*-235*...I used the Klose so there were some runs when I added a log but I say that was a good average.
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-08-2008, 09:58 AM   #20
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Great looking beef sticks. Yer getting pretty handy with that stick burner Greg!
__________________

__________________
YABBA DABBA DOO!
Green Hornet 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 03:52 AM.


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