The Beef Rib?

Brisket, steaks, roasts, ground beef or any beef recipes.

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Damon54
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The Beef Rib?

Postby Damon54 » Mon Jan 23, 2012 3:31 pm

Why no love for the Beef Rib around these parts?
I have been gratified to see that the Oak Cliff Lockhart location has been getting such rave reviews for their beef rib effort.

nice article w cooking tips.
http://www.entreedallas.com/2011/12/12/ ... beef-ribs/" target="_blank
Last edited by Damon54 on Mon Jan 23, 2012 6:31 pm, edited 1 time in total.
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BluDawg
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Re: The Beef Rib?

Postby BluDawg » Mon Jan 23, 2012 4:02 pm

It's not that I don't like them the ones in the stores around here are more bone than meat so unless I send a cow to slaughter I go without.
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Re: The Beef Rib?

Postby 3 star redneck » Mon Jan 23, 2012 4:52 pm

+1 with blu dawg...
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Re: The Beef Rib?

Postby FR8 Train » Mon Jan 23, 2012 5:34 pm

BluDawg wrote:It's not that I don't like them the ones in the stores around here are more bone than meat so unless I send a cow to slaughter I go without.


yup, paying for bone weight only around me as well. they are tasty though if you can find good ones. perfect with just salt and pepper.
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Re: The Beef Rib?

Postby Damon54 » Mon Jan 23, 2012 6:34 pm

I have seen some pretty nice ones offered @ the Restaurant Depot.
May have to see how they smoke & report back.
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Re: The Beef Rib?

Postby danger831 » Tue Jan 24, 2012 8:19 am

I got mine at Restaurant Depot last time they are huge and meaty mine were thick as a brisket but also expensive.
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Re: The Beef Rib?

Postby Hj » Wed May 16, 2012 4:07 pm

Last week meaty thick beef ribs were on sale. Now, if you never tried beef ribs in the pressure cooker n made burrito's... you have no idea what you are missing. Tender- juicy n can use as tacos.
After cooking I reserved the liquid in cooker n chilled to remove the fat for future dishes. Placed liquid in jar in freezer or can use as a thick base for burrito's. The best thing is it can be made a day of so ahead if having gatherings.
Seasoned only with salt n pepper to cook n very little water.

In my burritos or taco's
Drained the cooked meat on paper towels. well
roasted lots of green chiles n jalapeno's a few serrano's peel n set aside till ready to use

When ready to make
I added to huge cast iron skillet
thin slices of onion red or white
garlic grandular
cumin powder
2 heaping spoons of chile verde
meat broke up now
all roasted chiles peeled n diced
little kosher salt

Stir n heat. Warm the tortillas up fill them with the meat mixture.
Eat as is or drizzle jalapeno avocado sour cream sauce or taco sauce or pico de gallo
Nothing was left.

Love to bake them with also with kosher salt n pepper- last 15 minutes of baking remove all grease from the glass or oven container n pour all over Stubbs Sauce orginal with jalapeno's n serrano that were boiled whole n throw in along side . Can Add whole onions in another container that have been roasting.
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Re: The Beef Rib?

Postby Jarhead » Wed May 16, 2012 5:20 pm

I ain't payin' $2.29/lb for dog bones.
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Re: The Beef Rib?

Postby bigred » Wed Apr 24, 2013 9:20 am

anyone around know where to buy good meaty beef ribs anywhere around the Austin area?


like raw to cook, I mean. we got several great bbq places around here that serve em,
I just want to try my hand at some big thick ones and can only ever find ones without much meat on them.
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Re: The Beef Rib?

Postby RWBTEX » Wed Apr 24, 2013 2:16 pm

Sams carries them by the box, the ones with meat but they aint no 2.29 lb.
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Re: The Beef Rib?

Postby mcfadinjr » Thu Jun 20, 2013 4:30 pm

If your looking for Beef Ribs to die for and you'll be an instant legend in your BBQ circle. Cook full slabs of short ribs. Simply Salt and Pepper, 5 to 6 hours on the open pit @ 225* Wrap in foil for another 2 to 3 hours and you'll have beef ribs folks will talk about for years. Juicy, Beefy, Moist, Meaty a piece of sheer BBQ Nirvana.
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Re: The Beef Rib?

Postby Rodcrafter » Sat Jun 22, 2013 8:07 am

I'm new to this site and just reading some stuff about these beef ribs. It caught my attention when I read cook on an open pit at 225. I'm trying to wrap my mind around the how to get it to 225 and to know when I was there. I do a lot of cooking in a smoker, which I can use a maverick 732 to test for my cooker temp. But I don't see how it would read the temp on an open pit.

I'm not being critical just don't understand.

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Re: The Beef Rib?

Postby Boots » Sat Jun 22, 2013 11:46 pm

Scratchin my head on that one too except maybe do a bit of a sear on the hot end, the move to the cool end, and slowly fed hot coals from the hot end to the cool periodically. Old west Texas style was to build a big fire in a deep trench and sheer volume would support a low temp fire for a long time after the fuel burned in good. Was how my grandfather cooked whole hog back in the day.
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The Beef Rib?

Postby atcNick » Sun Jun 23, 2013 12:28 am

I made some a while back. I got them from a la michoacana. Just asked the meat guy. They normally cross curt them and marinate them. I just asked for a whole rack. It was pricey though, think I paid over. $20. Was a little dry too.
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Re: The Beef Rib?

Postby DATsBBQ » Sun Jun 23, 2013 1:22 pm

You could buy a standing rib roast and separate the ribs from the roast. No shiners then.
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