Beef ribs

Discussion in 'Beef' started by bishgeo, Aug 12, 2017.

  1. bishgeo

    bishgeo Smoking Fanatic

    Ok what's the deal. They look amazing but I'm still trying to pick them out of my teeth. Even wrapped something I never do. One rack bones fell out. Still tuff and grisaly. Dogs are good.
  2. bishgeo

    bishgeo Smoking Fanatic

  3. bishgeo

    bishgeo Smoking Fanatic

  4. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Sorry to hear your Beef Ribs experience was non-spectacular, sounds like a good deal for your dogs though.

    Can you tell us a little more about the cook?
    Dry brine and/or rub, cooking temp, times, smoke, braise time, braise liquid, finishing IT?

    Sounds like maybe that Select quality rating was Select - or maybe should've been Standard -.
    Rib bones look to be pretty flat/wide, muscle fibers look pretty coarse and lots of large deposits of yellow fat.
    All indicative of lower quality meat, probably some old beef critter that made it past 2.5-3.5yrs of age.

    Try a better quality and a different cut of ribs next time, apparently these were some pretty poor Beef Back Ribs.
    Find either IMPS/NAMP 123 Beef Plate Short Ribs or 130 Beef Chuck Ribs.

    ETA: That is a weird greenish tinge in the last pic of it sliced.
    Last edited: Aug 12, 2017

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