Beef and Pork Ribs

Rich777 · Postby **Rich777** » Mon Apr 30, 2007 12:23 am

First try at beef ribs. Beef has the Nantucket Rub, Pork has Gators Pork rub

What is the deal with beef ribs? Did I over cook? It looks like the shrunk alot. My wife loved them, but I don't know. The pork turned out good. I really like Gator's pork rub.

Scotty Da Q · Postby **Scotty Da Q** » Mon Apr 30, 2007 3:43 am

Looks like there was a lot of pull back on both ribs, what temp were you cooking at?

OSD · Postby **OSD** » Mon Apr 30, 2007 4:46 am

Looks good

Beef ribs tend to shrink back more than pork ribs. :roll:

JMHO

Rich777 · Postby **Rich777** » Mon Apr 30, 2007 5:51 am

Scotty I was at 225. I had trimmed the pork ribs very close. Went from spares to a semi-st louis cut. The beef ribs just amazed me, they pulled back so much. They tasted good, tender, juicy they just looked funky! :shock:

Postby **DATsBBQ** » Mon Apr 30, 2007 7:51 am

Beef ribs do pull back more than pork. The ones out here are heavily trimmed, maybe that's why they sell at .99/#? Proof is in the eats, if they tasted good and not burnt they enjoy

SteerCrazy · Postby **SteerCrazy** » Mon Apr 30, 2007 8:13 am

Looks great....I've done beef ribs once before...and that was it, big bones not much meat :wink:

Larry Wolfe · Postby **Larry Wolfe** » Mon Apr 30, 2007 8:43 am

Rich777 wrote:What is the deal with beef ribs? Did I over cook? It looks like the shrunk alot. My wife loved them, but I don't know. The pork turned out good. I really like Gator's pork rub.

It's hard to find good meaty beef ribs. The ribs you had there were "shiners" meaning you can see the bone through the meat because they were over trimmed when removing the rib roasts. They are also fatty and shrink considerably! But like Dats said the proof is in the eating! They're not meaty but they sure are tasty!

Puff · Postby **Puff** » Mon Apr 30, 2007 4:02 pm

I had the same problem with some beef ribs I cooked a few weeks ago :shock:

I'll bet they still tasted great! Good job.

bowhnter · Postby **bowhnter** » Mon Apr 30, 2007 8:31 pm

I haven't cooked beef ribs yet...time them about the same as spares?

Puff · Postby **Puff** » Mon Apr 30, 2007 9:06 pm

bowhnter wrote:I haven't cooked beef ribs yet...time them about the same as spares?

The beef ribs I did(for the first time) I did the same as loinbacks.
No foil :wink:

bowhnter · Postby **bowhnter** » Tue May 01, 2007 10:26 am

Puff wrote:
bowhnter wrote:I haven't cooked beef ribs yet...time them about the same as spares?

The beef ribs I did(for the first time) I did the same as loinbacks.
No foil

Thanks!
I think I am going to stop using foil myself too and see how it works out.

Puff · Postby **Puff** » Tue May 01, 2007 3:51 pm

bowhnter wrote:
Puff wrote:
bowhnter wrote:I haven't cooked beef ribs yet...time them about the same as spares?

The beef ribs I did(for the first time) I did the same as loinbacks.
No foil

Thanks!
I think I am going to stop using foil myself too and see how it works out.

When I made these Looking at them wanted me to either go to the dentist or play the piano :lol:

They were tasty though

Postby **DATsBBQ** » Tue May 01, 2007 4:55 pm

Saw some "english" style ribs at the store the other day. Cross cut with a couple of ribs in each "rib", but a lot of meat to. But at $7.00 a pound I passed on 'em. Should have used some of the cellphonecamera bandwidth

OSD · Postby **OSD** » Tue May 01, 2007 5:54 pm

nice looking ribs, Puff :tup:

Scotty Da Q · Postby **Scotty Da Q** » Wed May 02, 2007 5:55 am

These where some of the best ones I've seen around here...Caught the butcher at just the right time.

http://home-and-garden.webshots.com/alb ... 7081HmuCzt

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Beef and Pork Ribs

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