MOO... Move It Over - Make Room For Dinosaur Ribs

[thirdeye]

Finding only the enhanced pork ribs we have talked about at the market this morning...I thought I'd mix it up a little and smoke some beef ribs. The meat cutter produced these from the back room after I cracked wise about them not having the pork ribs I like..... They had some really good looking chuck roasts, so I got one of them too.

[reinhard1]

Thirdeye, when i was working i had no problem getting those beef ribs off the rib roasts we used to bone out. these are realy hard to find. once in awhile a couple of the cub stores here will have them [mostly on Christmas timeframe and Thanksgiving ]. they do have the split one's in the cryovac pacs but they are not as meaty and only have some meat in-between the bones. the one's you have there are just the way i cut them [except i always had a small layer of meat covering the ribs . they are simply awesome!!!!!got a great combo there on the grill. you making pulled beef with that nice piece of chuck? good luck.

[thirdeye]

They are nice ribs, I don't see nice ones very often either. Yes, I've got the chuck in foil and cooking it tender, some of those muscles will be pullable, the others will get sliced.

[reinhard1]

Lookin Great!!!!!good luck.

[Leaky]

I never tried smoking a Chuck Roast. What temp are you taking it out at? Those Ribs look great!!!

[thirdeye]

I cook a chuck 'till it's tender. At my altitude, and today... it was 205 degrees internal before that happened. All of it was slicing quality, not pulling quality. Using a foil finish is the key.

[BLACKJACK]

So why don't grocery stores sell more beef ribs?? I've looked for them too.

My problem with most pork ribs is that they have too much fat on them, thought that maybe beef ribs would be leaner. Yes I know you can get a fat beef too, I feed suet to the birds in the winter but some fatty pork you can't tell the meat from the fat, it just blends from meat to the fatty part.

[reinhard1]

you can buy beef ribs like these at almost all cub, rainbow, and some county markets and probably others. they are mostly in a cryovac package. these ribs come of the bone in rib roast or as some call them the prime rib. i may buy one packaged like this if i see a meaty one. however you have to remember you are paying for probably more bone that meat in the packs. the one Thirdeye has there is more to my liking being cut freshly of the rib roast. that is what you hardly see around at all.

as far as fat content, they also have fat. lot of it is left on the back side which you dont see. also internal [marbeling] and fat on top of the meat. they are very tasty.

what i buy right now is the thin cut [cross cut] short ribs. these are more meaty and is what i put the "Kalbi" marinade on and grill them. these can be found at Sam's club and i have seen them at cub stores at times. these are leaner in general compared to the ribs off the rib roast. good luck.

[toughguy]

Thirdeye, Is this you picking them up at the store?

[SkunkedAgain]

I've bought beef ribs from the UofM MeatLab. Tasty

[thirdeye]

Thirdeye, Is this you picking them up at the store?

Yabba, Dabba, Doo.

[reinhard1]

i'm doing 3 slabs of these beef back ribs today along with 6 racks of baby backs. one thing to remember is to take the back membrane off just you do with the baby backs. the membrane on the beef back ribs is a little tougher to take off but well worth the time. i'll post pics later sometime of that proccess also. good luck.

[James_R]

A small piece of paper towel works really well for me in order to get a grip when removing those membranes. I love all these beautiful rib photos.

[reinhard1]

James, you got it down right!!that's what i suggested for the baby backs as well. plain old fingers just dont do it as well as the paper towel. good luck.

[Leaky]

Jeeze Louise RH. Is the National Guard coming over for dinner? What a great way to spend a nice Saturday afternoon.

[reinhard1]

well your close. doing a rib thing for a neighbor and his family. Gary is a Major in the Army and returned from the Mid East a few months ago. promised him a rib deal when he gets back and finaly a whole day came along to spend together. we also have our grandkids this weekend including our new grandaughter for the first time. [diaper city]. so my two daughters and their husbands will be here also when they come here to pick up their kids.

made some southern style potato salad and creamed cucummbers. slightly went off the recipes as usual . i'm going to baste the beef ribs with Korean Kalbi sauce with apple juice and the baby backs with my mop sauce. good luck.

[eyeguy 54]

DANG !!!!!

[MuleShack]

Sounds like a great day with great food...

[reinhard1]

well the dinner for my neighbor went well.

here are the six racks of baby backs nearly done. disregard the yellow color for that was a combination of sun and the flash of my camera. the color was more red like part of the left rib on top. the beef back ribs i didn't get a chance to take a pic of because i finished them off in the oven because i ran out of room on the grill/smoker, and my wife started to serve them before i got back in there for a pic . but they were tender and tasty with the Korean Kalbi sauce i moped them with. the baby backs i mopped with my normal mop.[/urlhere are the beef back ribs and the baby backs before starting out.

this is a full rack of beef back ribs

this is where i take the back membrane off the beef back rib. this is very important. the cuts you see i made while opening the pack. but i put a butter knife behind the membrane and gently pull back an inch or so. i repeat down the rib and then take a paper towel for a good grip and pull the membrane off. good luck.

[chaffmj]

I wish I was your neighbor. They look great even orange colored!