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Old 06-10-2007, 01:37 PM   #1
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Beef Ribs

I was watching JB's beef ribs video on youtube. Man those look good. I've never had beef ribs, are they any good compared to pork? Do you cook em any different?
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Old 06-10-2007, 01:58 PM   #2
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I season mine like I would steak...and cook like Pork ribs..
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Old 06-10-2007, 04:00 PM   #3
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Yeah, they are much different than pork. They taste like beef!
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Old 06-10-2007, 06:14 PM   #4
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Good beef ribs are a real blessing..but it hard to find good ones in most places. If you got good ones you can just cooke em like a bone in steak where the steak is missing.

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Old 06-10-2007, 07:06 PM   #5
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I was thinking....sorry to jack the thread some but....ox tails I think they would go well on the smoker..
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Old 06-10-2007, 08:18 PM   #6
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Well back from where I come from po white trash was not allowed to eat oxtails for some reason..so I aint never ate any but I seen folks cooking them on TV and they do look good. The old Frugal Prevert was into em purty heavy on his show. I would think that old tail would be purty muscular. I beat it be mo betta to make ox tail soup out of it. Or you could grill it for a while and break out the infamous New Yawk crutch...aka..shudder..tinfoil and a can of Campbells beef broth. Then just cook it till it dies and gives up. That should work. Just guessing of course. Thataway you could just eat the meat and chunk out the soup. Smart thinning Senor Quicks Draw

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Old 06-10-2007, 08:52 PM   #7
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My grandparents used to make oxtail soup...back when they were cheap (the oxtails not my grandparents...) ...now that are a tad pricey....and as far as the old TEXUS crutch...this Yankee only use foil to rest my meat..
I'm thinking I'm going to give them a whirl some day...Hell I'll smoke just about anything....Seems like those tough muscualr "cuts" of meat respond best to the low and slow...and them tails look to be pretty fatty...
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Old 06-10-2007, 09:33 PM   #8
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Very tasty, but not as meaty. Plan on cooking twice as much as opposed to pork, in my opinion.
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Old 06-10-2007, 11:06 PM   #9
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Quote:
Originally Posted by wittdog
I was thinking....sorry to jack the thread some but....ox tails I think they would go well on the smoker..
Ox tail is good stuff... Jerk seasoning works well.
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Old 06-11-2007, 07:36 AM   #10
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Back to beef ribs. Buy a whole bone in rib roast, trim it Youself & leave as much meatby the bone as like.. Boy & they don't take any longer to cook by weight than pork ribs. Just make sure you get at least 1\2 inch of pullback on the small end of the bones
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Old 06-11-2007, 09:18 AM   #11
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Beef?

Find a Restaurant Depot. They have LARGE Beef Ribs. Comes in a package with 4 racks. Lots of meat and VERY good.
Think I'll get some today.
Thanks. Now I'm hungry for Beef!!!!!!
Smoke On!!!!!!
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Old 06-11-2007, 11:18 AM   #12
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Quote:
Originally Posted by 007bond-jb
Back to beef ribs. Buy a whole bone in rib roast, trim it Youself & leave as much meatby the bone as like.. Boy & they don't take any longer to cook by weight than pork ribs. Just make sure you get at least 1\2 inch of pullback on the small end of the bones
Thanks JB
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Old 06-11-2007, 11:42 AM   #13
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Re: Beef Ribs

Quote:
Originally Posted by Love2<º((((><
I was watching JB's beef ribs video on youtube. Man those look good. I've never had beef ribs, are they any good compared to pork? Do you cook em any different?
Here's an older post of my ribs showing the meat pullback on the small end of the bones

http://www.bbq-4-u.com/viewtopic.php?t=7699
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Old 06-11-2007, 10:15 PM   #14
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Re: Beef?

Well thanks for that hot tip on where to find the good beef ribs. They opened one of them Restaurant Depots up on the E. edge of Big D and a purty cowgirl from Jouston invited me to go take the tour with her a few weeks ago. Shoulda went..kick kick

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Quote:
Originally Posted by kickassbbq
Find a Restaurant Depot. They have LARGE Beef Ribs. Comes in a package with 4 racks. Lots of meat and VERY good.
Think I'll get some today.
Thanks. Now I'm hungry for Beef!!!!!!
Smoke On!!!!!!
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Old 06-11-2007, 10:26 PM   #15
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Great advice 007. Would insist that whole ribeye be at least Choice grade and think you could make some beautiful music with em. That is always how I handle a whole ribeye..cut out the ribs and slice the meat into boneless steaks. A real butcher be glad to do it for you too..if anybody knew where to find a real butcher these days. I used to wear Winn Dixie plumb out when then thangs went on sale for 2.99. I sure do miss that store. They would not allow a piece of Select grade meat to enter the door. Now gonna have to disagree with on that bone drawing back bizness. In Texas..if you get that meat to draw back hardly at all from the ends of the bone...they gonna think you a yankee amateur If they propaly cooked they should not draw back any. How much the meat draws back from the end bones is a function of of how hot and fast they was cooked..not the level of doneness of the meat. If you cook it too fast that meat climb up that bone to a maximum and form itself into a hard ball of meat of which it hard to chew. Works the same way on pig bones. Just my .02 of course.

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Quote:
Originally Posted by 007bond-jb
Back to beef ribs. Buy a whole bone in rib roast, trim it Youself & leave as much meatby the bone as like.. Boy & they don't take any longer to cook by weight than pork ribs. Just make sure you get at least 1\2 inch of pullback on the small end of the bones
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Old 06-12-2007, 11:01 AM   #16
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Bones

BigWheel Man.
I guess I need to come over and see you smoke ribs (pig or beef) where the meat doesn't pull back a little from the bones when it is done and tender.
Ain't seen that in 20 years of smoking, either Low and Slow or Hot and Fast.
Sure wish you could show us some pics from start to finish of BB's where the meat is not pulling back from the bones a little.
Awaiting food porn.
I did these Beef Ribs last night. Bones showing and meat was like BUTTA!!!!!!
http://www.kickassbbq.com/IMG_2007.JPG
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Old 06-12-2007, 10:20 PM   #17
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Well click on this link and look in the lower right corner. That show you some spares close to being cooked just right. He got a slight amount of pullback from one bone but aint nobody perfect. Total key is keeping them at the right temp. Too hot and the meat climbs the bone. BB's is yup food. I dont mess with that.

http://texasbbqrub.com/

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Old 06-13-2007, 08:16 AM   #18
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Handle

They sure do look good. After 20 years, mine ain't too bad either. But, I do like the bones to be exposed a little on ALL of my ribs.
They make GREAT handles!!!!!!
Have a GREAT day and:
Smoke On!!!!!!
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Old 06-13-2007, 08:37 AM   #19
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Quote:
Originally Posted by bigwheel
Well click on this link and look in the lower right corner. That show you some spares close to being cooked just right. He got a slight amount of pullback from one bone but aint nobody perfect. Total key is keeping them at the right temp. Too hot and the meat climbs the bone. BB's is yup food. I dont mess with that.

http://texasbbqrub.com/

bigwheel
BW I gotta be perfectly honest with you. Those ribs look very very dry to my eyes. That is not meant as any disrepect towards Bill Cannon either. I'd rather have some pulled back moist ribs, versus "properly" cooked non pulled back dry ribs. Pull back is gonna happen, it's normal as the fat renders and the collagen breaks down and the meat shrinks. Yes higher heat faster cooks will give you more pull back but pull back does not mean they're improperly cooked.
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Old 06-13-2007, 11:07 AM   #20
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Larry

I got your back on tha one Larry!!!!!!!!!!!!!!!!!!!!
Smoke On!!!!!!

But then, H$$$ I don't know Jack Didley about anything, especially smokin' meat.

PARTY!!!!!!!!!!!!!!!!!
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