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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

BEEF RIBS. I just picked up 2 nice racks. Jason is on the way to get his. The last time I did them (first time) I over cooked them. That will NOT happen again! Info if you please. This message will self destruct if they are fatty, greasy or overdone! Wink

jimc11 · Newbie Joined: 14 Jul 2005 Posts: 95 Location: Virginia

Yuck..That is by far my least favorite que...Dinasour bones...I could definatly do without them...

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

No they're yummmmmy. But you have to get the fat out of them. Razz

(SIC) BBQ · Posted: Oct 07 2005 Post subject:

Well I just got back and here they are, A real nice slab with minimal fat.

Jason
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jimc11 · Newbie Joined: 14 Jul 2005 Posts: 95 Location: Virginia

Yup youll get about an 1/8th ounce of somewhat edible meat off them there bones...YUCK...

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Very nice! So what's your plan?

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

PS Just threw on a little pork sirloin roast. Dijon, apple vinegar and magic dust slather. Quick and easy at 240 so we'll see.

(SIC) BBQ · Posted: Oct 07 2005 Post subject:

The plan is to remove the membrane and trim the fat up then i'll do my paint and pat procedure with a paste that consits of minced garlic, minced onion, dark brown sugar, grey salt, black pepper, and worcestershire. And a dry rub consisting of course grey salt, paprika, chopped garlic, chopped onion, corriander seeds, black pepper corns, and cayenne ground together coursely. They should be real good Very Happy

Jason
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

That sounds really good to me. Now will you refrigerate overnight ? How long do you figure they'll take and at what temp? Will you shoot for an internal temp or wing it by their look?

jimc11 · Newbie Joined: 14 Jul 2005 Posts: 95 Location: Virginia

Sic...thats what I thought too (should be good)...They are awful....Alot of work for little meat and what meat is there is not to my liking...I guess I am just to much of a dyed in the wool pork guy...Hope they turn out better than any of mine ever did.

roxy · Posted: Oct 07 2005 Post subject:

Roy:

First this Roy is one rack will only do one person, I can eat 9 or 10 bones easy. There is not a lot of meat on them but if done right they can be tastier than pork ribs by far. I have a far bit of experience with Beef Bones from when I worked in a Smokehouse, they were the house specialty. Smoke em as you would Spares.. Rubbed down real good with what ever floats your boat. Give em about 4 hours at your 240 setting, cherry is good for smoke or hickory/oak is good too. Cut the membrane off at this point and seperate the bones, apply a good coating of BBQ sauce cut with JD (this is a must). Place the ribs in a foil pan and cover with foil. Bake at 250 in the oven or return to the smoker for another hour or longer at the 240 setting. It is hard to over cook Prime rib bones. Reapply some BBQ sauce and serve with lots of napkins.

Good luck
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Hey Roxy how are you? So you leave the membrane on for a while interesting. Believe me you can overcook them Embarassed

but I think you gotta be flexible and I was sticking to a recipe I found somewhere. I like the JD idea and an hour or so in a pan. Yeah I could go 240 for 3-4 and then bake or 190 for longer, if I do them Saturday, because I don't like fatty meat and I believe I will render them to the max but low and slow this time!

(SIC) BBQ · Posted: Oct 07 2005 Post subject:

I will prep them and put them in the fridge for the night. I was planning on keeping the temp between 225-250°F until they feel good. Depending on how they are doing I might toss them in some foil for the last 1 or 2 hours. I guess we'll just have to see. Whats your plan?

Jason
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Backyard Rubs "Rub It With The Best"

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ShaggyC6593 · Newbie Joined: 14 Aug 2005 Posts: 65

Here is the beef ribs I did awhile ago. I plan to do some one more time before the cold weather hits.

http://www.thesmokering.com/forum/viewtopic.php?p=6760&highlight=#6760

For some reason I am not seeing your pics Jason.

roxy · Posted: Oct 07 2005 Post subject:

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Jason we're on the same track. I gotta do a run to the store. I have sea salt but it's iodized. I also want to grab some turbinado sugar or whatever you call the stuff. I'll definitely go fresh minced garlic and onion and include worchester, some dry mustard and a little sugar. I'm thinkin 190 for a few hours. I cooked my brisket for 11 hours at 190 and it was awesome so I figure 190 for maybe 6 then as Roxy said sauce with JD separate and bake for 1.5. I'll do them up tommorow and let em rip Saturday! Cool

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

PS Shaggy those ribs look deliciouso and I'm seeing your pics and Jasons don't ask me why.

SeaDog · Posted: Oct 09 2005 Post subject:

Aren't there any PORK ribs up there? Rolling Eyes

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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Oh yeah and we love em! I was on a mission for BBs at a new butcher and the old guy brought out these nice looking beef ribs and well you know what the heck! Laughing

roxy · Posted: Oct 09 2005 Post subject: