BBQ Central

BBQ Central (http://www.bbq-4-u.com/forum/)
-   General Barbecue (http://www.bbq-4-u.com/forum/f9/)
-   -   Beef Ribs Help (http://www.bbq-4-u.com/forum/f9/beef-ribs-help-13828.html)

Greg Rempe 08-31-2008 08:57 AM

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!!

Larry Wolfe 08-31-2008 10:29 AM

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 200-225 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!!!

Nick Prochilo 08-31-2008 11:16 AM

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.

Helen_Paradise 08-31-2008 11:56 AM

WRB!!!!!!!!!!!

BBQmmm 08-31-2008 02:10 PM

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.

ScottyDaQ 08-31-2008 02:25 PM

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.

007bond-jb 08-31-2008 02:41 PM

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.
:idea: You could just use S&P & serve sauce on the side

Big Ron 09-01-2008 09:22 AM

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

Kloset BBQR 09-01-2008 10:45 AM

Season them like you're cooking prime rib! Salt pepper, a little garlic, and brown sugar won't hurt anything either! No sauce, please!

Greg Rempe 09-06-2008 07:32 PM

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... :?: :?:


All times are GMT -5. The time now is 07:18 AM.

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