While foraging the grocery store Saturday I noticed a new entry to the meat roster: Beef Ribs. Initially we were thinking of pork ribs on the bbq, but because of time constraints we went with the chicken.
However, now I’m thinking about those beef ribs, but I have zero experience with them. They looked pretty big, big bones with big honkin beef meat.
Does anyone have any hints, tips or suggestions on what to do with them. Can I get them on my coal fired Weber by say 5 tonight and be done by dinner around 7? What kind of marinade or rub? Slow smoke? Indirect? Direct? Sauce? Are they great? Many thanks.
I think I’m the only one who likes beef ribs. I cook them on a cheap charcoal grill, bone side down. Close the lid and close all the vents. Check on them periodically. Perhaps an hour tops.
Forgot sauce. I add sauce at the last minute lest it burn or I use something like Corky’s dry rub.
On a 325º grill, beef ribs should take about 90 minutes to cook.
A good rub for beef is:
1/2 cup skoked paprika
1/4 cup kosher salt
1/4 cup sugar
2 tblsps mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tblsps ground black pepper
1/4 cup granulated garlic
2 tlsps cayenne
Mix and store in an airtight container. Apply liberally to ribs and rub in.
Indirect heat is best, but as long as the inside of the grill stays at the desired temp, you’re good.
Silenus’ rub sounds excellent and the way to go if you have the means. If not, there was an article in last month’s issue of Cowboys & Indians on BBQ. Their rub was right simple;
1 part garlic
8 parts kosher salt
8 parts coarse ground black pepper.
That sounds almost like what we do, though we brush them down with worchestershire sauce, set in a rack in the OFF oven and close the door [to keep the cat from trying to eat the ribs] until the worchestershire sauce dries, about an hour. Then do the rub, and roast. We put the salt, pepper and cloves of garlic in a mortar and pestle and whack it into a nice paste for the rub.
For teh win. I love beef ribs and when I bbq them myself, this is how I make them. I add a little salt and pepper on top and usually they come out so good that they don’t need sauce.
I love beef ribs, I think the only reason they get crap is because pork ribs are better. But if done correctly you’re still talking about freaking BBQ ribs, still enjoyable to my palate.
I’m guessing everyone is talking about large beef ribs one gets from the same place a standing rib roast / ribeye steak comes (like this). I love those too, but they tend to be expensive. Cheaper, but also fantastic, are short ribs. I prefer mine English cut (like this). They smoke wonderfully, and in the colder months they also braise wonderfully.
Those look like beef back ribs to me, and those, at least around here, are usually cheap; often cheaper than short ribs. In both cases, I like beef ribs to be braised rather than grilled or barbecued (with the exception of Korean barbecue, where the short ribs are sliced very thinly.) I don’t know why, but I’ve never been a fan of barbecued beef ribs.
Thanks for all the suggestions, but they did not have them at Safeway tonight. Hopefully by the weekend they will get more as I really want to try that rub.
If any non-Kansas City Dopers ever make their way to KC for a BBQ tour, make sure to hit up Jack’s Stack on a night when you have both the time and the money. You can get a beef rib appetizer ($12), or on any one of the combo plates ($17-25). The Sampler ($17) is about the best deal on the menu. I was skeptical, but until it’s simply amazing. Plus, you get to feel like Fred Flintstone.
I love me some Korean-style beef ribs. Google this for accuracy, but as I remember it: marinate in soy, ginger, rice vinegar, sesame oil, toasted sesame seeds, green onion tops and garlic. Reserve the marinade for basting while cooking on the grill.
If you are down in Austin and want some beef ribs (or anything else in the bbq area), be sure to check out The County Line for some all-you-can-eat beef rib goodness. Not the best ribs in the whole world, but definitely world class and, again, all-you-can-eat.
I’m a bit of a heathen and actually prefer beef ribs to pork ribs. I typicall buy a rack every other week or so. It mainly depends on when they are available since they only prep them one or two days a week at my store and if you do’t catch it right they’re gone.
I’ll typically use my stock beef rub. Susie Q with an extra bit of crushed red pepper mixed in. For memorial day is did a mix of beef and pork ribs and my beef ribs in a home made spicy BBQ were every ones favorites.
For the spicy BBQ I took 2 cans of Coke and added a cup of regular siracha and a cup of the garlic chili siracha. Reduce it down until it sticks to the back of a spoon and the smoke your ribs while applying before it goes over the heat and while it’s on the grill. I smoked mine for about 2 hours over red oak.
Unlike pork ribs beef will never fall of the bone but I enjoy actually having to chew my food.
they did not have them at Safeway tonight. Hopefully by the weekend they will get more as I really want to try that rub.
