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05-26-2008, 07:31 AM
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#1 (permalink)
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Join Date: Dec 2006 Location: Ohio
Posts: 1,318
Rep Power: 3 | Beef ribs
Meaty back ribs beef up barbecue repertoire Calgary Herald, Canada - May 25, 2008 The section of bones butchers remove to make cuts such as rib-eye steaks and roasts are sold as beef back ribs, similar in look to pork back ribs, ...
For some reason we never due beef ribs. You guys?
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05-26-2008, 09:55 AM
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#2 (permalink)
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Join Date: Jul 2007
Posts: 4,160
Rep Power: 10 | We make baby back pork ribs quite often but not beef.
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05-26-2008, 10:13 AM
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#3 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 9,799
Rep Power: 10 | No it's pork for us. I think beef is more of a Texas thing.
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05-26-2008, 11:38 AM
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#4 (permalink)
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Join Date: Mar 2008 Location: National Capitol Area
Posts: 304
Rep Power: 1 | I've done beef several times. | |
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05-26-2008, 01:59 PM
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#5 (permalink)
| | Super Moderator
Join Date: Feb 2008 Location: North Houston, Texas
Posts: 1,133
Rep Power: 2 | Do both here, baby back beef ribs are great, but so are pork ribs, although the pork ribs are generally your big slab. In fact got a slab of pork ribs on right now. be ready about 3:00 pm, low and slow about 3 hours at 225 deg, dry rubbed and marinates for 2 hours to bring to room temp, 1/4 hour over charcoal fat side up, 1/4 hour over charcoal fat side down, then move to indirect heat fat side up for 2 hours, check and flip for last 1/2 hour.
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05-26-2008, 03:15 PM
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#6 (permalink)
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Join Date: May 2008 Location: Texas City, TX
Posts: 191
Rep Power: 1 | Quote:
Originally Posted by ibcheft  Do both here, baby back beef ribs are great, but so are pork ribs, although the pork ribs are generally your big slab. In fact got a slab of pork ribs on right now. be ready about 3:00 pm, low and slow about 3 hours at 225 deg, dry rubbed and marinates for 2 hours to bring to room temp, 1/4 hour over charcoal fat side up, 1/4 hour over charcoal fat side down, then move to indirect heat fat side up for 2 hours, check and flip for last 1/2 hour. | mmmm...ribs are the best!!..I do alot of ribs down here in houston!! must be a texas thing... i like baby back and pork spareribs the best but the big meaty beef ribs are really good too 
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05-26-2008, 07:24 PM
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#7 (permalink)
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Join Date: Jan 2008 Location: Ohio
Posts: 462
Rep Power: 1 | I used to make barbecued beef ribs when I was a new bride back in the 60's. Over the years I saw them less and less in the supermarket meat cases. Now if you want them, you have to ask for them ahead of time. But tasty? You bet!
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05-26-2008, 07:59 PM
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#8 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 9,799
Rep Power: 10 | I will occasionally see them here in the meat case but not very often.
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05-26-2008, 08:45 PM
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#9 (permalink)
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Rep Power: 10 | Really? Every store I go to out here carries them. Interesting how different items aren't readily available everywhere. I don't think I've ever not seen them.
__________________ BerryBaby | |
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05-26-2008, 08:58 PM
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#10 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 9,799
Rep Power: 10 | We don't really have any true "butcher shops" here. Kroger can do some things if you ask, and if it's very specialized you would have to make a request in advance. Walmart doesn't even have a butcher shop, all of their things come in pre packaged. Sams has a butcher but you have to buy in bulk. There are a few smaller stores here but Kroger is the largest chain. They are union ... don't want non union stores coming in and protest/fight any opening in the area. But that is a different and probably too hot of a topic for here. I wish we could get neat little specialized stores like Trader Joe's or Whole Foods, but that is what probably keeps it from happening and limits our choices.
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