Beef Ribs

It is so unusual for any of us to find usable beef ribs that we rarely discuss them.

There should be some threads under the FIND at page top.

There are even a couple detailed steps in pix.

The usual ,just hit with a little smoke,foil with some liquid and pot roast them.

I have heard that SYSCO sells some,but I have not seen them.

Do a search on "beef ribs" and you should get many hits. IMO, beef ribs are a totally different animal (pun intended) than pork. Beef ribs are bigger, thicker and IMO, much less tasty. Some others will chime in I am sure. I've done beef ribs once and will not waste my time/$$$ again.

Just my $0.02

We have a barbecue joint here in Roseville named Lucille's (believe they're out of LA). They have great smoked, barbecue beef ribs, and my buddies and I make a point of going there just to get them. Problem is we can't find good beef ribs in the grocery store around here(hmmm, think I'll try my new meat market). If you can get good beef ribs (not easily done), give it a try. Like suggested, search beef ribs. Let us know how they turn out.

Ask your butcher for uncut beef short ribs. They're going to be about 6" long and 1" thick. They can be tasty.

Sam's in my area has nice full slabs of beef ribs, but they cut them into short ribs rather than display them as full slabs. I asked for and bought some full slabs last week for $1.20# and was fairly pleased with them. They had a lot more meat on them than others I've seen recently. Still, I think I'll be happier with the trimmed pork spares I bought today for $1.38#.

Todd G.
Thanks for the tip about Sams! I picked up 2 full slabs of beef ribs along with 3 racks of baby backs. They will be in the AmeriQue tomorrow, and on the plates during the football games!
Thanks for the advise!

Will you cook them completely in the smoker? I must confess that I used the off gassing from a pan of boiling H20 to cook mine, then smoked the next day, and finished in the.....um..oven. There, I said it! Ban me if you must!

It worked well and gave me what I was looking for product wise, but I wondered if they would turn out well if smoked from start to finish. Thoughts?

Wow, I love beef ribs, but they can be difficult. I lived in TX for 17 years where they are the standard rib unless you eat your BBQ at TGI Fridays. I pretty much had it down in my 009 and it feels like I am starting over again in my new AQ. Seems that I run into trouble if they are too meaty - come out chewy no matter what I do. I used to cook for 3 hours, foil and flip and put them back in for another 3 hours to make good ones. I try to FTC as long as possible. I now look for ones with some meat on them but not too much. They are sometimes called "Texas Ribs" here in Mass (but they often have no meat). Keep trying as they are good when done right. Let us know if you get some good tips.

The restaurant, I mentioned, has a huge commercial smoker (looks like a walk-in), and I believe they smoke their beef ribs all the way. They turn out beautifully. They're meaty and serve more than most of us can eat in one sitting, although occasionally we do manage. Next time I'm there I'll check with the cook to see how they do it.

Back in the early '80's I worked in a restaurant that did free bar food 2 days a week. On Mondays it was beef ribs. We saved the bones from the whole ribeyes we cooked during the previous week, steamed them in a ginormous pan, and then soaked them in sauce. While these could be seen as nothing more than a vehicle for sauce, they were pretty darn good. That's why I steamed mine. They came out great, but I felt guilty for not cooking in the smoker. But I also didn't want to ruin the first beef ribs I've had in years.

Maybe a combination would work well and eliminate any guilt plus add some smoke flavor. I wouldn't change your success much. I'll try to get by Lucille's in the next two weeks and see if I can get some info.

Also, thanks for the Sam's tip.

I smoke them all the way. I took them out of the smoker about 2:30 pm today. The baby backs went for 4 hr 15 min and the beef ribs were about 4 hr 45 min. I foiled both after pulling out of the smoker and let them rest for about 30 minutes. They were really goods! Nothing left.

This sounds like way too much work! I am sweating just reading the posts! Think I'll stick to my pork ribs.