Author Topic: Beef Ribs?  (Read 385 times)

Offline McBorzea

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Beef Ribs?
« on: October 10, 2017, 05:00:43 pm »
Would you recommend beef ribs using the 3 2 1 method?
Or what is preferred?

Offline Habanero Smoker

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Re: Beef Ribs?
« Reply #1 on: October 11, 2017, 03:41:22 am »
Beef ribs are difficult to give advice on unless one knows what cut the ribs are from. Another factor, when I purchase beef ribs - depending on the place and day the thickness can vary a great deal. So it is like a different cook each time.

If you have short ribs (a.k.a braising ribs, flanken ribs, short plate ribs, Korean short ribs....); this is a tough cut; similar in comparison to spare ribs. These require more time, and if they have 1.5" of meat the 3-2-1 method in the Bradley would be a good starting point. If thinner cut down the time, if thicker you may have to increase the time.

The other style of beef rib is the short back rib (a.k.a dinosaur rib, beef back ribs etc...). This cut is leaner and requires less cooking time.

I wouldn't bother with trying to remove the membrane. It is too difficult to remove, and often when removed the bone will separate from the meat during cooking.


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Offline Salmonsmoker

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Re: Beef Ribs?
« Reply #2 on: October 11, 2017, 08:00:20 am »
Would you recommend beef ribs using the 3 2 1 method?
Or what is preferred?

You might take a look on www.amazingribs.com for some advice on beef ribs. Meathead will have what you're looking for, and that you can adapt to your Bradley.
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Offline McBorzea

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Re: Beef Ribs?
« Reply #3 on: October 11, 2017, 03:36:56 pm »
Thank you

Offline GusRobin

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Re: Beef Ribs?
« Reply #4 on: October 12, 2017, 08:02:06 pm »
when I make beef ribs, I cook them more on a 2-1 and 45min- 45 min. The last 45 may be shorter or longer depending upon when they are deemed done. I check with a toothpick to test tenderness.
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