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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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Comments (14)
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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Comments (7)
Lucky you!!!! Cooking this is dead easy. While it roasts, you have time to do the sides. Be sure to bring the meat to room temperature before cooking and salt about it about 4 hours before or even overnight. It makes a big difference. You can even put the mustard glaze on in the beginning to help form a nice crust. Serve with a potato gratin and some fresh asparagus or a creamed spinach. Standing Rib/Prime Rib roast 1/3 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground pepper Kosher salt 3 tablespoons extra-virgin olive oil One 5-rib 12- to 13-pound prime rib roast, chine bone removed Preheat the oven to 450ÃÂ°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 350ÃÂ°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120ÃÂ° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate. *If the bones are not cut loose by the butcher, do so with a very sharp knife and tie them back on. Enjoy your feast. This is the same way I did 4 roasts for about 60 people for Dads 75th birthday.
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Comments (6)
Beef ribs These came out really good. Husband loved! Rub down with your favorite rub. (I just sprinkle generously with seasoning salt, pepper, garlic powder and onion powder) Wrap tightly in foil and refrigerate over night. Bring to room temperature. Preheat oven to 325 degrees. Cook for 4 hours (in the foil). Turn on broiler. Remove from foil. Drizzle ribs with olive oil (I brushed with just a little BBQ sauce) and char for about two minutes per side. This is another favorite. I think I got this from someone here, years and years ago! Mustard Short Ribs 4 lbs. beef short ribs 1/3 C prepared mustard 1 TB sugar 2 TB lemon juice 1 tsp salt 1/2 tsp pepper 2 cloves garlic, crushed 4 medium onions, sliced Place beef ribs in shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper & garlic; spread over beef. Top with onions. Cover and refrigerate, turning beef occasionally, about 24 hours. Brown ribs on the stove. Place ribs in casserole dish or Dutch oven and pour in marinade and onions. Cover and bake in 325 oven about 3-1/2 to 4 hours.
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Have you ever cooked barbequed rib tips?
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Comments (5)
Good solution the the problem John. I don't have a proper kitchen at the farm and we do fine adjusting to the environment given. 50lbs!? of tips!? I would do 8lb packages rather flat on parchment lined heavy foil on 1/2 sheet pans, favorite dry rub, over some thick sliced onion, and into a low oven 225 for 2-3 hours...pre-heat hot 375 for 20 min, then turn down. (or those foil pans) . Basically braising till fork tender, not fall apart tender. You could start a couple batches early and get them chilled on ice and ready for the grill, then start the next batch in the oven....yada, yada. Then off to the grill for 20 min. with a wet mop and serve with a favorite sauce. Lots of salads and sides go with tips...anything that goes with ribs. But slider rolls will make a super sandwich. Everyone has their favorite dry rubs and mop sauces and dipping sauces...just be careful of too much salt. Lots of added salts and sugars in pre-packaged rubs and sauces...probably the one major complaint at gatherings i've been to.
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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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