Jump to content
Awful horrible bad shit is happening in the USA right now, if you are afraid of your fucking feelings getting hurt this isn't the website for you. ×
Buzzrock

Beef ribs

Recommended Posts

What exact cut is that? Those pulled back from the bone a lot less than the last ones I did. Looks great though.
I asked the butcher for beef plate ribs. Got two pack of mystery select, short ribs, probably chuck. ribs.

Share this post


Link to post
Share on other sites

PSA for those in Houston, Bunker Hill HEB is open and selling 8 rib DINO CRYO for $4.79/lb.

Live long and beefer!

Share this post


Link to post
Share on other sites
35 minutes ago, huge said:

PSA for those in Houston, Bunker Hill HEB is open and selling 8 rib DINO CRYO for $4.79/lb.

Live long and beefer!

Is that a two pack of four ribs each?

Share this post


Link to post
Share on other sites
21 hours ago, harold said:

The new Costco in McKinney has prime beef ribs for $4.99/lb.

I picked up some at the Cedar Park Costco on Saturday for the same price.  Will probably grab another couple slabs today.

Share this post


Link to post
Share on other sites

I'm being brave and trying beef ribs (chuck ribs) for the first time for xmas dinner. 

I'm trying to plan how long they'll take, and see varying times from different sources. I'll be cooking on a UDS, which can tend to be a bit faster than an offset it seems. 

I think I'll probably cook at ~285 at the grate (maybe at 300 depending on the responses I get here). 

Planning to go bone down. Not planning to wrap them unless it looks necessary - if I do I'll wrap in butcher paper. 

Thoughts / tips from my UDS brethren? 

 

Share this post


Link to post
Share on other sites
I'm being brave and trying beef ribs (chuck ribs) for the first time for xmas dinner. 
I'm trying to plan how long they'll take, and see varying times from different sources. I'll be cooking on a UDS, which can tend to be a bit faster than an offset it seems. 
I think I'll probably cook at ~285 at the grate (maybe at 300 depending on the responses I get here). 
Planning to go bone down. Not planning to wrap them unless it looks necessary - if I do I'll wrap in butcher paper. 
Thoughts / tips from my UDS brethren? 
 
Weight and/or number of bones would be helpful.

Share this post


Link to post
Share on other sites

9 pounds total. 2 racks, 4 bones each. They came in a 2-pack from HEB very similar looking to what deft posted near the top of page 2. 

edit: a lot like the 2 pack you (Dr Fear) posted on the last page as well. One rack is bigger, thicker than the other. 

Edited by BillyBadAss

Share this post


Link to post
Share on other sites

Franklin has a simple video on beef ribs.  If I remember correctly, 285 for 5 hours, check and spritz, another hour until done.  Rest for 30 minutes or so.

Share this post


Link to post
Share on other sites
9 hours ago, Jerry Callo said:

Franklin has a simple video on beef ribs.  If I remember correctly, 285 for 5 hours, check and spritz, another hour until done.  Rest for 30 minutes or so.

how hard could it be?

Share this post


Link to post
Share on other sites

Asking for a friend. What would you do w the leftover bones of a prime rib post cook?

The new Costco in McKinney has prime beef ribs for $4.99/lb.
Sounds like we're neighbors. I live right down the road from it.

Share this post


Link to post
Share on other sites
Asking for a friend. What would you do w the leftover bones of a prime rib post cook?


Sounds like we're neighbors. I live right down the road from it.
I was gnawing on one not 5 minutes ago.

Share this post


Link to post
Share on other sites

It's my favorite part of a standing rib roast, I usually skip the "steak" portion and just grab a couple of the ribs. Gnaw away, and then gift it to the nearest dog when done to become their best friend ever. If I'm cooking the roast, I score the membrane and meat on the underside between the ribs, and rub in some extra pepper because I like them that way.

Share this post


Link to post
Share on other sites
1 minute ago, Spur08 said:
30 minutes ago, futureman said:
are people confusing prime beef ribs with prime rib?  is that what’s happening?

Are you deft or dumb?

neither.  you seem daft, though. 

Share this post


Link to post
Share on other sites
8 hours ago, futureman said:

neither.  you seem daft, though. 

Uh, have to agree with Futureman.  This thread is about beef ribs (a subset of which would be prime-quality beef ribs), not bone-in prime rib, Sam, Spur and Dr. Fear.  

Share this post


Link to post
Share on other sites

I've only been able to find chuck short ribs (4 ribs per slab).  I've noticed a large vein of fat that runs diagonally across a couple of the ribs.  The fat is either trimmed or rendered during the cook - either way, you don't end up with four uniform ribs.  I have also noticed that the meat on the ribs is slightly different - almost like the difference between the flat and point of a brisket.  I'd like to find a couple slabs of plate ribs to see if they are more uniform across the slab in terms of distribution of fat and consistency of meat.

With that being said, Prime grade chuck ribs came out great on New Years.

Share this post


Link to post
Share on other sites
Is there a big difference between chuck sort ribs and plate short ribs?  Both are uncut but not sure if one will be better for the smoker or if they will be about the same.


Yes, the uncut ones are referred to as gentile.

Jk. Plate ribs have more fat content and the meat fibers are not as dense.

Share this post


Link to post
Share on other sites
1 hour ago, ChampKind said:

 


Yes, the uncut ones are referred to as gentile.

Jk. Plate ribs have more fat content and the meat fibers are not as dense.

 

So what does that mean for flavor and texture if the meat fibers are more dense on a chuck rib and less fat?

Share this post


Link to post
Share on other sites
2 hours ago, ChampKind said:

 


Yes, the uncut ones are referred to as gentile.

Jk. Plate ribs have more fat content and the meat fibers are not as dense.

 

what type of ribs does mueller serve?

Share this post


Link to post
Share on other sites
4 hours ago, ChampKind said:

 


Yes, the uncut ones are referred to as gentile.

Jk. Plate ribs have more fat content and the meat fibers are not as dense.

 

Come on, Jim.  Give us a lesson on beef ribs.  My observations are from four slabs of chuck ribs - two slabs of select, two slabs of prime.  Obviously the prime had more marbling to begin with.  Are the plate ribs more uniform with texture and fat distribution?  

Share this post


Link to post
Share on other sites
5 hours ago, Beantown Express 2.0 said:

So what does that mean for flavor and texture if the meat fibers are more dense on a chuck rib and less fat?

I think the point vs flat analogy was decent. Flavor is meatier with less fat, more decadent with fat. Same with texture.

Share this post


Link to post
Share on other sites
1 hour ago, Beantown Express 2.0 said:

The chuck ribs came out really tasty on my little Traeger.18e5dac63f024cb2dfff23b9526cf086.jpg4dc1812da4fa87bcf19d535d6a5310ed.jpg


Sent from my iPhone using Tapatalk

Meat looks awesome, but you could use a sharper knife...

Share this post


Link to post
Share on other sites
Come on, Jim.  Give us a lesson on beef ribs.  My observations are from four slabs of chuck ribs - two slabs of select, two slabs of prime.  Obviously the prime had more marbling to begin with.  Are the plate ribs more uniform with texture and fat distribution?  


My opinion, which is worth roughly two pennies.

Chuck ribs are going be tighter and more like lean brisket with much less fat content. They’re also much less expensive than plates and have a higher yield.

I cook plates. Bc when done properly its like meat flavored butter on a bone. They are roughly twice the cost of chucks and yield about 30% less. Hence the $22/lb cost.

Share this post


Link to post
Share on other sites

bunch sous vide haters in here...fine, i will make a sous vide submission.

24 hours at 169.  shredded them (with only a fork, no knife) and used them for tacos.

file1-1.jpg

file2-1.jpg

Share this post


Link to post
Share on other sites
24 minutes ago, Jerry Callo said:

I'd eat the hell out of those, if offered, and they look damn tasty.  But no way I'm cooking beef ribs for 24 hours to make pot roast tacos.

thank you

Share this post


Link to post
Share on other sites
47 minutes ago, Jerry Callo said:

I'd eat the hell out of those, if offered, and they look damn tasty.  But no way I'm cooking beef ribs for 24 hours to make pot roast tacos.

that's because you lack imagination and don't know what else was on them...

but that's fine.

Edited by sidis

Share this post


Link to post
Share on other sites
34 minutes ago, thunderlounge said:

Fuck that sous vide whatever shit. 

Got damn plain old fashioned communism bringin that shit up in here. 

more like french faggotry...but sure, why not?

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


mpu


Football ... Basketball ... Baseball ... Other Sports ... Recruiting ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Help ... For Sale ... Politics ... Board Discussion
×
×
  • Create New...