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Beef Ribs

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Post Wed Apr 24, 2013 1:57 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Smoked these up over the weekend. Rubbed them down with a spicy beef rub, then smoked them low and slow for about 5.5 hours. Used Jack Daniels Whiskey Barrel Oak Chips for smoke. Gave them a baste of Stubbs Steakhouse Marinade further into the cook. Took the internal temp to 200 deg f. Stayed plenty juicy and melted in your mouth! Good stuff and I made my coworkers jealous the next day at lunch. ;)

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Post Wed Apr 24, 2013 2:16 pm
ScreamingChicken BBQ Deputy
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Location: Stoughton, WI
I don't know which is more impressive, the ribs or the fact that you found some that were decently meaty... :wink:

Post Wed Apr 24, 2013 2:45 pm
tex_toby well done
well done

Posts: 1787
Location: Sherman, Texas

Send some my way!
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Post Wed Apr 24, 2013 4:13 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Brad, Publix usually carries pretty meaty beef ribs. They are cheap too. Got this slab for like $7.50...
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Post Thu Apr 25, 2013 1:56 am
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Shazbot! Where's the game? And just look at all that meat. That's more than good enough to ensure the Gamecocks' victory. Is that homemade tater salad I spy there, Dyal? :D
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Post Thu Apr 25, 2013 8:29 am
sroach well done
well done

Posts: 1165
Location: Warrington, PA
Nice looking ribs Dyal!

I haven't done beef ribs, when you eat them do they fall about like pork ribs? does it pull apart like a pot roast would?
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Post Thu Apr 25, 2013 9:08 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.
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Post Thu Apr 25, 2013 5:08 pm
phillyjazz well done
well done

Posts: 2969
Location: Philly

sroach wrote:
Nice looking ribs Dyal!

I haven't done beef ribs, when you eat them do they fall about like pork ribs? does it pull apart like a pot roast would?



Generally, there are two ways to do beef ribs... Grill them (like prime rib on a stick) ... and they will be chewy, but you can cook them rare and delicious.... OR Low 'n Slow where they WILL fall off the bone ..well-done and delicious. Never met a beef rib I didn't like. Restaurant Depot always has super-meaty ones, where they are intended to be sold as ribs as opposed to an afterthought of Delmonico steaks...
- Phillyjazz -

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Post Fri Apr 26, 2013 11:33 am
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Nice job on the ribs Dyal :)

Post Fri Apr 26, 2013 5:27 pm
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Dyal_SC wrote:
Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.


I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.
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Post Fri Apr 26, 2013 6:30 pm
CharredGriller User avatar
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Posts: 5856
Location: Central Alberta, Canada
beercuer wrote:
Dyal_SC wrote:
Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.


I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.


Pretty grainy, actually. Yukon Golds are a "mealy" potato rather than a "waxy" potato. Mealy potatoes are excellent for frying, mashing or for baked potatoes, but not so good for boiling so they tend to fall apart in potato salads.

I usually plant a few hills of YGs every year just for mashing and baking, and a whole bunch of other waxy-type potatoes (Pontiac, Sangre, etc.) for the potato salads. Dad and Grandpa were potato farmers for a couple of decades. :twisted:
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Post Fri Apr 26, 2013 8:56 pm
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
CanadaBBQGuy wrote:
beercuer wrote:
Dyal_SC wrote:
Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.


I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.


Pretty grainy, actually. Yukon Golds are a "mealy" potato rather than a "waxy" potato. Mealy potatoes are excellent for frying, mashing or for baked potatoes, but not so good for boiling so they tend to fall apart in potato salads.

I usually plant a few hills of YGs every year just for mashing and baking, and a whole bunch of other waxy-type potatoes (Pontiac, Sangre, etc.) for the potato salads. Dad and Grandpa were potato farmers for a couple of decades. :twisted:


Thank you, CBG :D Sounds like if anyone should know about potatoes, you certainly would. I appreciate that, though feel it's too bad... I so luv the buttery richness and quality of the YG's.
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Post Fri Apr 26, 2013 10:44 pm
jstewart well done
well done

Posts: 945
Location: Simi Valley, CA
Those are some might fine looking beef ribs :D :D :D They are awfully meaty....don't know if "meaty" is a real word or not, but that was the best I could come up with! Thanks for sharing.
Jimmy
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