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Started By
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Beef Back Ribs?
Posted on 12/10/16 at 10:40 am
Posted on 12/10/16 at 10:40 am
Are they worth it? I'm a big fan of short ribs but I never cooked back ribs. Any insight from the FDB is appreciated.
4
Posted on 12/10/16 at 11:17 am to BigDropper
I have not had luck with them. If you cant find the plate ribs just go with the ribs from the chuck. If you look at the back ribs they are pretty irregular as far as meat distribution. Plate "short ribs" and the chuck ribs are more uniform and cook a little more even.
Plate ribs on top, back ribs on bottom
Plate ribs on top, back ribs on bottom
This post was edited on 12/10/16 at 11:21 am
Posted on 12/10/16 at 11:44 am to golfntiger32
All I know is that when they are properly smoked/BBQ they are amazing
Posted on 12/10/16 at 12:27 pm to golfntiger32
That's what I was worried about. The back ribs at the market just don't appear to have enough meat on them to even bother with.
Posted on 12/10/16 at 12:46 pm to BigDropper
Beef back ribs are great when they have plenty of meat on them!! It's hard to find them that way because the ribs are peeled from a ribeye. Money wise a butcher is not going to leave a lot of meat on the ribs $3.99lb, when he can sell it for $9.99lb as a ribeye.
Posted on 12/10/16 at 1:00 pm to BigDropper
You can go to sams and get the pack of plate ribs uncut. They are extremely meaty, but also extremely loaded with fat. Like, you will render out cups of fat in the smoker. They are delicious though. But try to trim out as much fat as possible, and then smoke them similar to brisket (temp wise, but not time wise).
Back ribs....I have made these several times, and from my best guess and a little bit of reading on the subject, the back ribs primarily are made up of the ribs cut off of the rib roast...just below the ribeye, more or less. They are not very meaty...but they are some of my favorite. They are usually fairly cheap. I cut them along one bone to leave more meat to one side. Season with salt and pepper like a ribeye, and then grill them exactly the same way I would a ribeye....rare/medium rare. I've seen folks talk about braising them or cooking for a couple hours...that's great for short ribs and plate ribs, but not needed for these. They are basically what's left of the ribeye, so they will be similar in texture and tenderness. Cook em hot and fast.
When I find bone in rib roasts on sale, I always buy them and cut the ribs off and eat the ribs first so I don't have to freeze them.
Back ribs....I have made these several times, and from my best guess and a little bit of reading on the subject, the back ribs primarily are made up of the ribs cut off of the rib roast...just below the ribeye, more or less. They are not very meaty...but they are some of my favorite. They are usually fairly cheap. I cut them along one bone to leave more meat to one side. Season with salt and pepper like a ribeye, and then grill them exactly the same way I would a ribeye....rare/medium rare. I've seen folks talk about braising them or cooking for a couple hours...that's great for short ribs and plate ribs, but not needed for these. They are basically what's left of the ribeye, so they will be similar in texture and tenderness. Cook em hot and fast.
When I find bone in rib roasts on sale, I always buy them and cut the ribs off and eat the ribs first so I don't have to freeze them.
Posted on 12/10/16 at 1:50 pm to BigDropper
You need to get a butcher to cut you a rack of full back ribs. Like the other poster said, most meat packers take as much meat off them as they can now to keep the meat on the rib rack.
BBQ houses in Texas that can get them sell them for like $19.99/lb and one rib weighs 1lb to 1.5lbs. Worth every penny when done right.
BBQ houses in Texas that can get them sell them for like $19.99/lb and one rib weighs 1lb to 1.5lbs. Worth every penny when done right.
Posted on 12/10/16 at 2:45 pm to dpd901
quote:
BBQ houses in Texas that can get them sell them for like $19.99/lb and one rib weighs 1lb to 1.5lbs. Worth every penny when done right.
and worth every penny if you are lucky enough to snare one at The Pecan Lodge....the best piece of BBQ I've ever eaten
Posted on 12/10/16 at 3:07 pm to shallowminded
Thanks for all of the feedback. I knew there was cause for scepticism.
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