Beef ribs

Discussion in 'Beef' started by azsmoker22, May 13, 2015.

  1. Looking for some tips on ribs, I haven't really bbq'd too many bone in meats (roasts and loins mainly) so just looking for any type of knowledge anyone is willing to pass on. Plan on smoking them not grilling. Thanks
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    good luck.....I've tried beef ribs and up here in the PNW they are skinned so close to the bone there's not enough meat on them to make it worth the price. Pork ribs rule here IMO...lol...but hey, have at it if you can find meaty ones.....Bears tutorial is spot on......Willie
     
  3. Bear's is a good one
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Willie you need to go to Safeway and ask the butcher for the non-trimmed beef ribs (this tip is for all actually). If your store has a butcher ask. They come two tacks to a cryo pack and they are not trimmed. Nice big meaty ribs! The last batch I did on my WSM. I ran the smoker at 235 (that's where it wanted to run). I used the 3-2-1 method. I really think beef ribs benefit from the braise they get when wrapped with some liquid for a couple hours.
     
  5. How much do those run, if you don't mind me asking? I always thought the beef ribs that they pick Over were the one they cut off the back of a rib roast. Them making the ribeyes or the roasts bigger, with the ribs as a byproduct. do they actually sell cryovaced full beef ribs at Safeway?
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Price varies. I think the last batch I got were under $4 a pound. These are not from the prime rib. Ask the butcher for non-trimmed ribs. I buy the whole pack and re-vac pack what I don't use and freeze.
     
  7. bryce

    bryce Smoking Fanatic

    Thanks for the tip. Beef ribs are on my short list. Never had them and never smoked them.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    No problem! Become good friends with your butcher! Same with pork ribs. They get them cryo packed. I buy my pork and other beef from Cash and Carry. It's a big hit up front, but when Tri tip is only $4, or ribeye is under $4, I'll do it and pack and freeze what I'm not going to use.
     
  9. bryce

    bryce Smoking Fanatic

    I will need to add befriending butchers to the list. I can see where it's good to have a friend in the trade.
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    If you want the ribs that DirtSailor is talking about, ask for the full beef plate.  Could be anywhere between 4 and 6 ribs on the plate.  That is where the short ribs are cut from.  They are cheaper whole and in the cryo packs.  My favorite ribs.  The beef back ribs are from the "prime rib" or standing rib roast.  The kind you buy in the stores whole [whole beef back ribs] are normally down to the bone and are not worth buying.  They do have split beef back ribs out there and depending where you buy them [and who produces them] they can be meaty and some are not.  You have to eyeball them.  The beef back ribs Bear buy's [and I do as well] are the fresh cut one's off the standing rib cut buy the butchers there.  That is when they are long on standing ribs and the butchers bone them out and use the eye for steaks.  Check out Bears work and you can see how to do them right.  Reinhard
     
  11. bryce

    bryce Smoking Fanatic

    Awesome, thanks. Good education.
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    My other tip is to look for the beef back ribs when rib roasts or steaks are on sale at your local super market. When they are making boneless rib eyes or rib roasts, the leftover bones are usually discounted and if you're lucky like I am they have a good amount of meat on them. At the King kullen near my house they don't leave them as a rack but instead individually sliced.

    I agree that the 3-2-1 wih some liquid during the foiling stage is the way to go.
     
    Last edited: May 13, 2015
  13. bryce

    bryce Smoking Fanatic

    I'm no beef rib expert but those look pretty darn meaty.
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahaha yes, very meaty indeed.  I am very lucky to have this source of beef ribs.  I just hope the butcher's don't learn the error in their ways and start keeping that meat on the rib roasts.
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'd like to have some Beef Ribs , but the cost here is out of sight and they are trimmed to the bone .
     

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