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Beef ribs? How do I BBQ these?

16 years ago

The Larger One picked out beef ribs to put on the grill (or smoker if we choose) tomorrow. Have you ever made BBQ beef ribs? I was going to dry rub them in the AM then put them on the smoker arounf 2-ish. Figured they would be done somewhere between 5 and 6 tomorrow night. BTW - these are rib bones, cut into individual rib portions, no rib-eye steak still attached.

Thoughts? and TIA

Alexa

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Comments (7)

lindac
16 years ago
Yeah....did them once....decided that the rest that I had in the freezer would be better for stock.
Lots of bone per meat ratio....I just cook them like pork ribs...long and sl9ow and sauce at the end.
Maybe that was the problem....they weren't bad...just not worth the trouble....and not yummalicious like baby back ribs.
Got that!! LOL1! "yummalicious!" LOL!
Linda
jimster
16 years ago
For some reason I think beef ribs are better braised than grilled. If that is correct, perhaps someone can supply the reason. I do like braised beef short ribs.

Jim
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Audry, With the exception of some dry seasoning up front, your method sounds great. I use garlic powder, Lowery's seasoned salt, pepper and cayenne... Here's one additional thing to try: After cooking on the grill to the point where the outside is as carmelized as you want, finish the ribs off in the oven. We line a roasting pan with Reynolds Wrap Release foil (to ease cleanup), put the ribs in and add BBQ sauce. (We don't use BBQ sauce while the ribs are on the grill.) Cover the roaster and roast at 350 degF until the ribs are fully cooked. You'll get really tender ribs with that crunchy outsides from the grill, but fully cooked and tender enough to fall off the bone.
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When sibs and cousins were all still at home, Dad, my Aunt, and one of her neighbors would periodically buy half a steer to stock freezer. Everything came neatly packages and labled and and short ribs were among these goodies. We'd brown them up really well, toss in lots of onions (maybe bell peppers, if available), and a big can of some kinda tomato product... sauce, puree, crushed, etc. Then just let it cook in oven till tender. It will take several hours & thinking it really needs some kinda liquid.
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A friend made this for us and it was so good I asked for the recipe. It's very unusual as the meat is browned, then marinated, then cooked. Her modifications are included: (MODIFIED) Braised Short Ribs for 4 people For the Marinade: 2 tablespoons peanut oil 6 (10-ounce) beef short ribs or 5 lb chuck roast at least 2" thick Coarse salt and freshly ground pepper 1 medium yellow onion, chopped (1 cup) 1 carrot, chopped (1 cup) 2 stalks celery, chopped (1 cup) 3 cloves garlic 1 bottle dry red wine, preferably Merlot or Zinfandel 1 small bunch fresh thyme For the Braise: 1 pkg Knorr vegetable soup, reconstituted with 3 cups water and simmered 15 min. 1 small bunch fresh thyme For the marinade: Brown the roast or short ribs. Place bone side in container just large enough to hold the meat in a single layer. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes. Add the wine and thyme. Bring to a boil, and simmer for 10 minutes. Let cool for 1/2 hr. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning meat at least once. 4. For the braise: Preheat the oven to 350Â°. In a large Dutch-oven, have the soup stock at a boil, and add the marinade liquid. Bring to a boil again and taste for seasoning. Add salt, pepper, and some brown sugar if too tart.. Place the meat in the Dutch-oven and pour the liquid over it. 5. Cover, and transfer to oven. Cook for 3 hours. Uncover, and check for tenderness Meat should be falling off the bones and well glazed. Cook uncovered if you want to reduce gravy further. Her note: The recipe calls for six 10oz ribs (1 per person). That would total 3.75 lbs, for 6. I got 5.5 lbs for 5, and had leftovers for a couple of meals for myself. Increase other ingredients proportionately. For my 5.5 lbs, I also used about 2 Tbsp each of tomato paste & harissa, in the last half-hour. The other thing it doesn't mention which I did was to trim off pretty much all the fat on the outside of the ribs. I also cooked it much longer than the original recipe called for (90 min just wasn't long enough). Note: These recipes have been adapted from "Craft of Cooking" by Tom Colicchio. Copyright Â° 2003 by Tom Colicchio.
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^Agree with gardengal regarding no membrane on country style ribs. This is an old recipe from my mom that I still love. Normally I do not parboil ribs but it works in this case. Country Style Pork Ribs Sauce 1/2 cup ketchup 1/4 cup soy sauce 1/4 cup lemon juice (reserve rind) 4-6 T. brown sugar (to taste) 1/4 tsp. ground ginger 1 small clove garlic, chopped Ribs 2 lbs. boneless country style pork ribs Rind from one lemon, quartered Combine sauce ingredients and taste for desired sweetness. Set aside. Place ribs in large pot and add cold water just to cover. Add lemon rind. Bring to low boil, cover partially, and simmer low for about 25-30 minutes. Remove ribs from pot (discarding lemon rind) and place in baking dish. Pour sauce over ribs coating thoroughly. Cover dish and place in preheated 325 degree oven. Bake for about an hour, or until ribs are very tender. Note: My mom used to add lemon and onion slices with the ribs as they baked. I usually don't but it's good either way.
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User
16 years ago
I'm not crazy about beef ribs so have never BBQ'd them but
here is the process as described in Weber's Grilling cookbook.

Allow ribs to stand at room temp 1/2 hour. Season both sides with s&p. Sear the ribs over direct heat until nicely browned. Place ribs , meaty side down in a baking dish (not metal or cast iron). Cover with BBQ sauce of choice. Cover the dish tightly and cook over Indirect medium heat until meat pulls away from the bone easily, about 1 hour.

They have a recipe with this for a Tomato-Jalapeno Sauce that sounds delish if you're interested.
metaxa
16 years ago
That Weber method is basically a braise, no?

I, too, prefer pork ribs over beef ribs except for short ribs.

I fondly remember the days when I would get a full prime rib, bone on, fat cap on. We'd layer the bottom of an apple crate with salt, place the roast on that and totally cover the roast with more salt. Then into the oven overnight at 200* (as low as it would go). The next morning we would knock the salt cap apart and cool the very rare roast. That evening the friends would gather and I'd carve it up, to order so to speak, and each guest would quickly toss theirs onto the grill to warm it.

Those bones were good.

Now that my mortgage is done, maybe I can try that once again. I have an oven that will set lower too...that would be ideal.
caliloo
Original Author
16 years ago
Well - they are on the smoker now, so we will see what's what in about 3 hours.
angelaid
16 years ago
Waiting for the results ...
caliloo
Original Author
16 years ago
Actually - they were quite tasty! I would probably prefer pork ribs, but that is ebcause I prefer pork to chicken OR beef on the smoker. The Picky One LOVED them and said he way prefers the meatier beef ribs to the bonier baby backs.

Yes, I smoked them for 2.5 hours, with a bit of mesquite and used Sues RHR sauce to finish over high heat on the grill. The Picky Once said he would be very happy if I made them again so while I won't be seariching them out for this method, if I run across a great buy on them I would not say no!

Alexa

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