Found me some of those elusive beef ribs! Now what?

JohnnyB · Sep 25, 2015

So I stopped by the Market Basket on my way home. Thought I'd take a shot in the dark and ask the meat guy if they had any beef ribs. Says, "yep, just got a case in!" Awesome. He said they only get them in a few times a year, so I grabbed a couple double rack packages. They definitely took as much prime as they could, but there's still lots of good meat in between the ribs (Or am I wrong and I got hosed?).

Questions are, while the 275* range seems to be what people recommend, am I cooking these for temp or tender? About how long should I expect them to take? Wrap, or no? And is $4/lb a good buy?

Hit me up, please. Im so excited to do these up tomorrow. Thanks guys!

JohnnyB · Sep 25, 2015

These aren't the typical 3 or 4 bone racks, either. They're about a foot long, and 8 bones each.

LMAJ · Sep 25, 2015

Rub them with your favorite beef rub and cook them till probe tender. No need to wrap if you don't want to.
Here's a thread from the other day you may be interested in. Good luck with your cook!

http://www.bbq-brethren.com/forum/showthread.php?t=218077

deguerre · Sep 25, 2015

Those are nice. At 275 probably 4 to 5 hours. I start checking for doneness at 3 though because I've been surprised before. Those are nice and meaty looking for back ribs. I usually only see them in select grade but they're often available.

JohnnyB · Sep 25, 2015

LMAJ said:
Rub them with your favorite beef rub and cook them till probe tender. No need to wrap if you don't want to.
Here's a thread from the other day you may be interested in. Good luck with your cook!

http://www.bbq-brethren.com/forum/showthread.php?t=218077

Great, thanks. I didn't even think to do a search. I don't think you guys realize what it's like to see these things around these parts. Haha.

JohnnyB · Sep 25, 2015

deguerre said:
Those are nice. At 275 probably 4 to 5 hours. I start checking for doneness at 3 though because I've been surprised before. Those are nice and meaty looking for back ribs. I usually only see them in select grade but they're often available.

One is ok, I would put it lower choice, not a ton of marbling. The other is definitely in the prime area, lots of good fat running through it. The meat guy got them for me, and wouldn't bring the box out to let me sort through it. Beggars can't be choosers. Literally.

Diesel Dave · Sep 25, 2015

Those look good, you're going to really enjoy them.

Yup a good slow 275 til tender is the way to go

silverfinger · Sep 25, 2015

They look amazing! Can't wait to see how they turn out. That is if you choose to post results of corse! Beef ribs are some of the most forgiving meats out there to smoke. Great advice given already! One thing I would add is don't over season them. Enjoy!

morgan-que · Sep 25, 2015

I am already drooling!!

Decoy205 · Sep 25, 2015

Those are really nice back ribs! Nice marbling. Definitley post the cook! Don't pull em till they probe tender!

landarc · Sep 25, 2015

Those are some nice beef back ribs. They will cook up nice. The meat will shrink a lot, don't freak out.

pga7602 · Sep 25, 2015

I did 275 till tender and it turned out perfect. Here is the thread.
http://www.bbq-brethren.com/forum/showthread.php?t=218061

Smoke on Badger Mountain · Sep 26, 2015

About 5hrs. No need to wrap unless you would desire to use a wrap to add some other component. I think beef ribs are best unwrapped.

martyleach · Sep 26, 2015

One of my favorites. I do between 260-275 till done. Sometimes foiled, sometimes not. Awesome flavor. Salt, pepper, garlic. It's beef!

coachop94 · Sep 26, 2015

My pooches would love the bones. They get REAL happy when they see me cooking beef anything on the grill. They nearly lose their mind when I cook their beef ribs.

JohnnyB · Sep 26, 2015

Bout 5 hours seems to be the norm. Im gonna do em unwrapped, simple rub. I'll post some pics (if I don't mess em up too much). Thanks for all the tips and thread links, guys. Great help as usual here!

Diesel Dave · Sep 26, 2015

You got this don't worry

JohnnyB · Sep 27, 2015

So here are the results. Sorry it took me until today, I had an incident yesterday involving my son and needing some X-rays to check for a swallowed soda can tab, and didn't get home until late. But all is well now.

All in all, they were very good for my first time. I did them unwrapped, goal temp of 275* (went as high as 325 for a while), and they were done at the 3 hour mark, which surprised me. Seems the going timeframe was 5 hours, but I was running a bit over my temp. Very tender, not fall off the bone, but bite off the bone. I'd say good enough. What kinda turned me off was the bark, it was a little too crunchy for me. So next time I am going to turn the temp down a bit, wrap at probably two hours, and see how that goes.

Lessons learned: Do NOT over season! I was told this, and I went lighter than usual, but the Montreal Steak Seasoning was a little over powering when the meat shrank to it's final state.

Thanks for all the help, it was appreciated. And im glad I can now see why these beef ribs are talked about so much.

bigpernz · Sep 27, 2015

Those are some pretty meaty back ribs there nicely done!

Diesel Dave · Sep 27, 2015

They look real good

I only salt and pepper them before cooking. You can always add flavor later, too much bark and you lose the great beef flavor

Found me some of those elusive beef ribs! Now what?

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