I'm watching Steve Racklen on Public TV and he is smoking Beef Long Ribs. I have done Beef Short Ribs, and not very impressed with the result. Are Beef Long Ribs any different?
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Yes, they're gooood! 
Out here, it's hard to find good ones with much meat on them, but they are good when you can! Where you live, I imagine the beef might be a little better.
They usually take me about an hour longer than spares (6-7 hrs); even if you like your steaks rare, these aren't to be eaten/cooked rare! Play around with cook times until you find your liking.
A lot of people (non-Texans
)turn up their nose at beef ribs, and complain about them being fatty. I think if you start out with decent ones, and cook them right, you'll find them great!
Out here, it's hard to find good ones with much meat on them, but they are good when you can! Where you live, I imagine the beef might be a little better.They usually take me about an hour longer than spares (6-7 hrs); even if you like your steaks rare, these aren't to be eaten/cooked rare! Play around with cook times until you find your liking.
A lot of people (non-Texans
)turn up their nose at beef ribs, and complain about them being fatty. I think if you start out with decent ones, and cook them right, you'll find them great!
I posted this picture a while back on a different topic.. hope it works.
bob
bob
oops.. wrong pic. those were short ribs smoked in my 050. These below will be the "long" ribs. Makes me want to make another batch. 
bob
bob
Those look awesome. Looks like another thing is added to the list of things to smoke.
Damnit cadillac!
I'm one of those "non-Texans" that turns up their nose at beef ribs. Not because they're fatty...just not a fan.
But here comes cadillac with that danged picture of delicious looking beef ribs(both short and long). And now I'm thinking, "Maybe I'll give the ole girl a whirl!!".
I'm one of those "non-Texans" that turns up their nose at beef ribs. Not because they're fatty...just not a fan.
But here comes cadillac with that danged picture of delicious looking beef ribs(both short and long). And now I'm thinking, "Maybe I'll give the ole girl a whirl!!".
These 'dinosaur bones' look terrific! And boy is KCAL right about 'where's the beef' on some of the ribs 'out here.' The local Von's had a sale on beef ribs for 99 centsa'
I ran to the meat bay, found the ribs, but the poor things were barely red, anywhere on them! Plus they had the chine attached! Disappointed, I perused the pork offerings, which all began with a "3-somethin"
"on-topic" ya gotta trim, trim, trim the 'fatty' side of the beef ribs, otherwise you're looking at grease puddles on your elbows. Gotta get rid of the membrane, slice open the fat to help it render, do a dance, light a candle, knock on wood, and say an incantation, and they'll still be greasy. IMHO
BUT...I do like 'em when they are all rendered out and then finished on the grill.
I ran to the meat bay, found the ribs, but the poor things were barely red, anywhere on them! Plus they had the chine attached! Disappointed, I perused the pork offerings, which all began with a "3-somethin"
"on-topic" ya gotta trim, trim, trim the 'fatty' side of the beef ribs, otherwise you're looking at grease puddles on your elbows. Gotta get rid of the membrane, slice open the fat to help it render, do a dance, light a candle, knock on wood, and say an incantation, and they'll still be greasy. IMHO
BUT...I do like 'em when they are all rendered out and then finished on the grill.
Crony-
Just for clarification, I didn't mean to say you're a "Non-Texan" if you don't like beef ribs, as I'm a California native myself. I meant to say that most Texans grow up with beef bbq, and hence seem to like beef ribs more than most. My first real bbq was in Austin about 30 years ago, and being a beef lover, I thought I'd died and gone to heaven with brisket and beef ribs, not to mention hot sausage!
Matter of fact, after a few beers, had to try "Pork Butt" at a local roadhouse there (Threadgills) just cause it was funny to say. As I remember, it was served sliced, and gooood!
I since have grown to appreciate both pork and beef bbq!!!
Just for clarification, I didn't mean to say you're a "Non-Texan" if you don't like beef ribs, as I'm a California native myself. I meant to say that most Texans grow up with beef bbq, and hence seem to like beef ribs more than most. My first real bbq was in Austin about 30 years ago, and being a beef lover, I thought I'd died and gone to heaven with brisket and beef ribs, not to mention hot sausage!
Matter of fact, after a few beers, had to try "Pork Butt" at a local roadhouse there (Threadgills) just cause it was funny to say. As I remember, it was served sliced, and gooood!
I since have grown to appreciate both pork and beef bbq!!!
No no bud.
I meant it jokingly. As a matter of fact I fit the stereotype perfectly. I LOOOOOVE steak and beef in general, but being from North Carolina where pork rules I'm no fan of beef ribs to say the least.
But it's been so long since I've had them and even longer since I've made them.....those pics have changed my Wednesday menu this week.
I meant it jokingly. As a matter of fact I fit the stereotype perfectly. I LOOOOOVE steak and beef in general, but being from North Carolina where pork rules I'm no fan of beef ribs to say the least.
But it's been so long since I've had them and even longer since I've made them.....those pics have changed my Wednesday menu this week.