Hey everyone i have a bunch of beef ribs , i'm looking for some recipes . How do you guys or girls like them ? i found a Mexican recipe online but thought i would check here first . Thanks .
Beef Rib Recipe
- Thread starter jimjimjimmy
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No recipe, but I've always removed the back "skin" and then boil them for a few minutes then onto bbq.
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Unconventional
Well-Known Member
Throw some Linguicia Sausage on the fire for me please. I don't do ribs 
mopowers
Well-Known Member
Beef ribs don't need much. Salt, pepper, and low and slow.
Unconventional
Well-Known Member
They do smell good when on the fire though
Spare Ribs I'll bbq. Cook them until they pull apart by hand.Beef ribs without cooking in an oven to break em down first, take a while on the fire...
Or boiling them
Or boiling them
When I was the chef at the Plymouth Landings restaurant, we would get prime ribs whole with the bones still attached. We would cut the bones from the meat, rub them with a mixture of garlic, cracked pepper and kosher salt. Rub the bones and meat with Worcestershire sauce, then rub the salt/pepper/garlic mixture on them. Line the bottom of the pan with carrots, celery and onions and place the ribs on top of the mise en plas and add a little braising liquid, water is fine, and you can add a little red wine if you like. Then into the oven at 200-250, depending on the length of time you have, usually about 6 hours or more. If you like them BBQ’d, put them on the grill last for about 10min to carmelize the bbq sauce you brushed on.
I still use this procedure today for our Christmas prime rib.
I still use this procedure today for our Christmas prime rib.
No recipe, but I've always removed the back "skin" and then boil them for a few minutes then onto bbq.
Back "skin"??? Is that like foreskin???
And THAT is zackly why you remove it!
Bobzilla
Well-Known Member
I used a recipe for red whine braised beef short ribs that I saw on a cooking show. It was excellent. I have not tried it on full size beef ribs.
Red Wine Braised Short Ribs
We need PBR!
I like to brine my ribs anytime I'm cooking them over dry heat (grill or smoker) and not braising them. The brine offers good insurance against losing moisture on the grill or smoker, and helps add flavor to the meat.
For the picture below, I used a standard brine (1 cup kosher salt to 1 gallon water) and added 1/4 cup of sugar per gallon of brine, pickling spice, yellow onion, whole garlic cloves (smashed), and liquid smoke if you're not using a smoker. Brine at least 4 hours (or overnight if you can), remove from the brine and pat dry. Do not rinse!
Smoke at 250F for 3-4 hours, then wrap in butcher paper and smoke for an additional 1-2 hours. Remove from the smoker and let them rest at least 20-30 minutes. I like to toss them back onto a pretty hot grill for some charring, brush on a light glaze of BBQ sauce and let it caramelize.
I like to brine my ribs anytime I'm cooking them over dry heat (grill or smoker) and not braising them. The brine offers good insurance against losing moisture on the grill or smoker, and helps add flavor to the meat.
For the picture below, I used a standard brine (1 cup kosher salt to 1 gallon water) and added 1/4 cup of sugar per gallon of brine, pickling spice, yellow onion, whole garlic cloves (smashed), and liquid smoke if you're not using a smoker. Brine at least 4 hours (or overnight if you can), remove from the brine and pat dry. Do not rinse!
Smoke at 250F for 3-4 hours, then wrap in butcher paper and smoke for an additional 1-2 hours. Remove from the smoker and let them rest at least 20-30 minutes. I like to toss them back onto a pretty hot grill for some charring, brush on a light glaze of BBQ sauce and let it caramelize.
Thanks!!!! I'm going to try this . I bet that brine would work good on pork ribs also .
We need PBR!
I like to brine my ribs anytime I'm cooking them over dry heat (grill or smoker) and not braising them. The brine offers good insurance against losing moisture on the grill or smoker, and helps add flavor to the meat.
For the picture below, I used a standard brine (1 cup kosher salt to 1 gallon water) and added 1/4 cup of sugar per gallon of brine, pickling spice, yellow onion, whole garlic cloves (smashed), and liquid smoke if you're not using a smoker. Brine at least 4 hours (or overnight if you can), remove from the brine and pat dry. Do not rinse!
Smoke at 250F for 3-4 hours, then wrap in butcher paper and smoke for an additional 1-2 hours. Remove from the smoker and let them rest at least 20-30 minutes. I like to toss them back onto a pretty hot grill for some charring, brush on a light glaze of BBQ sauce and let it caramelize.
View attachment 1716352853
Absolutely! In fact, those are pork ribs in the picture. And as @4spdragtop mentioned, remove the membrane on the underside (I forgot in that situation). There are some helpful videos giving tips on how to do that.
I use the tip of a knife to get started, then transfer to a butter knife to prevent cutting through, then grip with a towel or paper towel, and gently pull. That stuff is slippery!
I use the tip of a knife to get started, then transfer to a butter knife to prevent cutting through, then grip with a towel or paper towel, and gently pull. That stuff is slippery!
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