Bone down beef ribs, almost ready!
- Thread starter smooookin
- Start date
C
CritterCook
Guest
Those look great. I would love to cook some of those myself. Anyone know where you can get beef ribs in St. Louis?
smokestack
Full Fledged Farker
looks good - not all the fat that you usually see- will be mighty tasty I'll bet
Arlin_MacRae
somebody shut me the fark up.
Dang it, man!! You know how to make a guy appreciate his supper, don't you? 
I hope they taste as good as they look.
I hope they taste as good as they look.
C
CritterCook
Guest
I know where i'm going this weekend,
J
Jack2u2
Guest
We have a lot of beef ribs down here, but I've never found any with that much meat. Looks really good. I'm jealous!
smooookin
is Blowin Smoke!
They were pretty good. I think either I need to do something different or just not what I was expecting. While the flavor was good, they seemed kinda tough (the bigger ones) and more fattie than I like.
G$
is One Chatty Farker
How long did you cook them, at approximately what temp?
Strangely, I think beef ribs or short ribs really can benefit more than any other meat from true low and slow.
smooookin
is Blowin Smoke!
They ran close to 6 hours in the (mostly) 240 area. Maybe I need to try and find some a little more lean. They weren't BAD but like I said, just a little more fattie than I like.
Of course until I learned to cook 'em I never really cared for pork ribs for the same reason.
Of course until I learned to cook 'em I never really cared for pork ribs for the same reason.
Cabntmkr1
is One Chatty Farker
Note to self: Must pick up beef short ribs soon!:twisted:
DaChief
Babbling Farker
I haven't had much luck the few times i tried them.
BobBrisket
Moderator
Shorties will always be tougher. They are actually sold for use in soups and stews. I made a few some weeks back, and they flavor is decent, but they are still tough after hours in the pit.
P
Papa Hogg
Guest
I would go 7 - 9 hours on those at the temp you were at. After that amount of time they should be nice & tender. They should almost look like charcaol briquettes when done, but when you crack that outer coating there will be nice & tender & moist meat waiting for you.
Divemaster
somebody shut me the fark up.
Thanks for the heads up Pappa... I just picked up 4 pounds and was thinking that I would do them up on Sunday... Do you recommend a marinade or just doing a rub?
P
Papa Hogg
Guest
I usually will just rub some worcestershire on them & some simple seasoning (salt, pepper, garlic & onion or Chicago or Montreal steak seasoning, or just Lowrey's) about 30 - 45 minutes before I put them in the smoker.
I think grill mates makes a montreal steak marinade, substitute the red wine vinegar with red wine, marinate over night then apply montral steak seasoning before go into the smoker..that might be tasty??
I think grill mates makes a montreal steak marinade, substitute the red wine vinegar with red wine, marinate over night then apply montral steak seasoning before go into the smoker..that might be tasty??
Divemaster
somebody shut me the fark up.
Great!!! Looks like they are coming out of the freezer on Friday.:mrgreen:
tommykendall
Quintessential Chatty Farker
That's what I thought here locally too but the key is "short" ribs. You should be able to find short ribs anywhere. At several recent bashes I always pondered why I could never find in SoCal what we called Dinosaur bones at the bash. These dinosaur bones were big and meaty - guests marveled them. I've come to realize that dinosaur bones are the 'short' ribs before they're cut in about 3 pieces from what was once a 10+ inch fat-ass rib connected to probably another 12 or so such ribs. Now I know that if I I ask my dumbass meat cutters here to give me those short ribs before they're cut to chit from the rib, they might have a clue what I'm looking for.
