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Thread: Food Pron: Beef Ribs

  1. #1
    Senior Member CroMagnon's Avatar
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    Food Pron: Beef Ribs

    First time doing beef ribs. I've done full prime ribs, but never the ribs alone. Did two ribs, one with a garlic, rosemary, sage, thyme and salt and pepper and one with a cajun spice mix. Both tasty though I preferred the cajun. Very different than a pork rib. The meat was fall apart tender, but there was much more sinew and it made them chewy. Perhaps I could have cooked them longer and that tissue would have broken down more, but I think they were done and more cooking might have dried them out. They had cooked for just over 2 hours. Very juicy and rich.

    I definitely prefer pork, but will do these again.


    Pic one is raw just going on.
    Pic 2 is one hour in.
    Pic 3 is the starting temp, it varied from 300 to 375.
    Pic 4 is just before coming off the grill.
    Pic 5 is just before getting eaten.
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  3. #2
    Beef ribs aren't my favorite, but they look good. I know a lot of people wrap them in foil for most of the cook, but it doesn't look like you went that route.

  4. #3
    Senior Member CroMagnon's Avatar
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    I don't usually foil if I'm cooking on the CharGriller. It has too many air leaks and the lowest temp I can maintain is really about 350. Foil is a double edged sword as I'm sure you know. It does help things cook faster, but you don't develop the crust. I want to try these on the WSM. Low and slow with some foil, but finish bare and try to get some crust.

  5. #4
    I think that the conventional wisdom is that long low foil cooks for beef ribs do a better job of breaking down the connective tissue and making the ribs more tender without drying the ribs. I tried doing it this way but my results were not as good as his. I've only tried beef ribs twice and decided I just didn't think they were nearly as good as pork, which turn out awesome every single time. You are making me want to give it another shot.

  6. #5
    Senior Member CroMagnon's Avatar
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    Timing wise and foil, that is about what I was thinking for the WSM. I don't know about all the extra spices, marinade and then more spices. One of the things I liked about the cajun spice mix was it let the beef flavor come through better than the garlic rosemary.

    What was it about the end product you didn't like? We're they still chewy? I wonder if that's just the way beef ribs be.

  7. #6
    Yeah, I just meant the method. I'm pretty OCD about my own spice rubs/sauces. Yeah, I felt like it was still way too chewy and I'm sure you're right that it is just the way it is.

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