Beef ribs

[dlatin 328]

Temperature issue may have been from your probe placement.  Looks like you might be touching the bone. I don't use one on ribs but if I did would try to go in horizontally, parallel to the grate, away from the bone, center mass. 

Potentially - but I was trying to be careful to keep the probe away from the bone. I also used a handheld probe as a secondary check that was reading the same temp. Next time I’ll try to shove it in horizontally. Just glad it was so damn delicious. We cleaned it up!

[Cajun 11659]

Out at a pal's place near Leakey, TX.  He asked me to do a Dino Rib number on his hunting posse, so I obliged.  And there was much rejoicing ---

 

[Da Fino 2670]

God I love beef ribs. Good little Sunday dinner.

[Cajun 11659]

Little?

So, Earl Campbell was a nice little running back?

 

Edited November 25, 2020 by Cajun
just yanking your chain. Ribs look on point

[Scheiss Meister 8317]

My wife wanted beef ribs for Christmas dinner, so I gave it a shot.  I am very happy with how they turned out.  I followed the advice on this thread, so thank you all for the inspiration and information.

Going on the smoker.

Off the smoker before wrapping in butcher paper and resting while I made sides.

The cut ribs.

[Sam Lin 3535]

Korean Kalbi / Galbi

Now for a different beef rib, one of my favorite quick cooks, and probably the one that gets requested the most. Prep is also quick but you need to marinate it overnight at least. Cook is as hot and fast as your heat source can handle.

Start with flanken cut short ribs (cut across the bones) around 3/8" thick. Pick pieces with the most meat and as little solid fat as you can find - the meat has plenty of intramuscular fat already:

Prepare the marinade. This is a recipe from a Korean friend's parents. Some notes from my experiences added. For all the raw ingredients, buy and chop them fresh. Don't use pre-peeled garlic, don't use packaged garlic paste, and don't chop the green onions, garlic, ginger ahead of time. You lose a lot of the volatiles and you gain oxidation if you let them sit out, and the flavor takes a big hit. Chop when making the marinade, and get them into the marinade immediately.

5lb short ribs  Scale this recipe as needed. I usually cook way more than 5lb at once, I just recently did a small cook of 3lb.
1cup soy sauce  The soy sauce matters a LOT. Use Korean Sempio brand!
3/4cup water (adjust saltiness to taste)  It should NOT taste incredibly salty, you are marinating a long time.
3/4cup raw sugar  The darker the better on the sugar.
2 heads garlic, minced  Feel free to add more than this, I usually add another head. This depends on the freshness and strength of your garlic, but most crappy supermarket garlic that has been sitting a while, you'll want to add more.
1/4lb ginger, minced  This is the only ingredient that has the ability to overpower the flavor (except salt, if you make it too salty). Err on the side of too little here if unsure.
1tbsp black pepper  I'm fairly loose with this as well, usually add more.
1tbsp roasted sesame seeds, ground/crushed if possible  If you want the best results, roast your own seeds in a pan over a hot stove, shaking the pan back and forth constantly, until they tan and just start to brown. You'll smell it when the oils release, you may also hear it when a few seeds crack open. Then give them a light cracking in a mortar/pestle or in a ziploc bag that you hit with a mallet or bottom of a glass or side of a butcher's cleaver. Just a cracking, you aren't wanting to grind them into fine powder. If that's too much work, just use any sesame you have.
1 bunch green onions, diced  Again, feel free to add more than this.
1 small piece of papaya, mashed/squished in fingers  This is optional, and is a tenderizer if your meat is questionable/tough. If you use too much, or marinate too long, the meat will break down into mush. I use a piece about the size of 2 gummy bears for overnight. Pineapple works as well.

1tsp sesame oil - immediately before cooking  This is optional, but really not optional. It makes a difference.

 

Mix all the ingredients, make sure to stir enough that the sugar fully dissolves.

If the meat is fresh cut, it'll have bone chips and junk all over it. Wash it under cold running water or soak and agitate it submerged in water. 

Then marinate the meat. I usually use a ziploc bag to save cleanup and to make the mid-marinate 'massage/remix' easier, but you can do this in any container, doesn't even need a lid. OCD: On a smaller cook I dip each piece before putting in the bag, making sure chunks of the marinade herbs are stuck to the faces. I also spoon some solid ingredients between each layer as I fill the bag. Make sure to mix the marinade frequently - the black pepper especially settles to the bottom. On a large cook, forget it, throw them all in a pot or bucket and just toss it all well by hand.

Then put it in the refrigerator at least overnight, a full day or 2 nights gives even better flavor. If you know you are going for 2 nights, adjust the recipe above to make it less salty.

Big cook, marinating in a pot:

Small cook, marinate in ziploc:

Either one, go in at least once and mix the meat and marinade around so you expose fresh faces to fresh marinade. If overnight, I'll do a mix first thing in the morning and again at lunch, and cook it for dinner. If full day, do it twice a day. More doesn't hurt. Ziploc makes this clean and easy, just massage the whole bag (if your ZIploc quality is shit, you will pop a hole in the bag doing this and curse loudly).

What it looks like after marinating, right before cook. Splash in the little bit of sesame oil at this point and do one last mix. You see in the pic below the section on the upper right of center that is still bright red meat - that means I did a poor job mixing the meat and marinade twice a day, and that face didn't get fresh marinade.

And then it's time to cook. These cook hot and fast. Go straight from the fridge, don't wait for it to sit out as you want the core cold to reduce how well done it gets, while putting a good cook on the surface. Get your grill on max, or stove with pan, grill pan on stove works really well for this. (On a stove/pan, it gets smoky, be ready.) If in a pan, shake off the loose marinade herbs, they'll rapidly burn and fill your pan with carbon bits that you need to wipe out between pieces. If on a grill, I like to leave them on, I like having some little burned bits stuck on, the rest falls off and burns in the fire which may add some aromatics as well. The soy/sugar will make it stick to grates, but at high heat it becomes loose carbon and comes off easily. I brush the grates between every few pieces mid-cook.

  

Cook until you get where you like it. Flip a few times, I find hot spots and try to put the bone side towards the heat to get more into the bone. Some like it as shown in the above right pic, Most prefer it just a touch more charred. I at least get some char around the edges, and if it's for me, I'll try to char a bit of the face, as I prefer it more charred than most people. It's very difficult to overcook, the meat has so much intramuscular fat. Done (for most people) :

Cold meat, super hot cook, you can keep the inside medium.

Serve hot, no resting needed. If I'm cooking for a group, half the time the group is just hanging out around the grill eating them right as they come off. Traditionally eaten with rice, kimchi, and lettuce to wrap. Sprinkle with sesame seeds for appearance. Mexican fusion it into fajitas with tortilla, pico that you add some sesame, rice wine vinegar, and sesame oil to. Or borrow BBQ sides and have sliced japs, onions, and pickles with white bread.

Same marinade works great on individual pork ribs and on chicken, just slower to cook, as those require low and slow to fully cook and not burn the surface - conventional sear works well there, grill hot to get a little char, and then move to a low heat zone or finish in the oven. I do it on boneless chicken thighs for non-beef eaters all the time. It's like teriyaki on steroids.

 

[Buzzrock 14785]

I don’t know what he rubbed them with, but my solution consultant did an absolute fuckton of ribs recently. Can’t vouch for what the hell he rubbed them with but he usually knows what he’s doing. I just wanted to post a pic of the pile o ribs.

[futureman 22352]

they look a little undercooked. 

[BHMCruiser 1806]

9 hours ago, Buzzrock said:

I don’t know what he rubbed them with, but my solution consultant did an absolute fuckton of ribs recently. Can’t vouch for what the hell he rubbed them with but he usually knows what he’s doing. I just wanted to post a pic of the pile o ribs.

what did he rub them with?

[RMac5 1547]

Looks like he ran out of bp. 

[Jerry Callo 8630]

8 minutes ago, RMac5 said:

Looks like he ran out of bp. 

And substituted light brown sugar.

[Trey3216 15308]

33 minutes ago, BHMCruiser said:

what did he rub them with?

not enough...

[elfenix 34109]

On 1/22/2021 at 12:55 AM, Sam Lin said:

This depends on the freshness and strength of your garlic, but most crappy supermarket garlic that has been sitting a while, you'll want to add more.

garlic is only harvested for a short period of time.  it's then kept cold-stored for the remainder of the year.  so, pretty much all garlic has been sitting a while. 

Edited January 26, 2021 by elfenix

[Buzzrock 14785]

Something that isn’t s&p. I didn’t ask.

He also wrapped and sauced them later.

[BHMCruiser 1806]

I was joking because you said you didn’t know what he rubbed on them twice and not to ask you. 

[Landomatic 3813]

 

[RichUT 1730]

[UTexasFight 9298]

Did not suck

 

[pearlandhorn 3260]

I enjoyed these

[BurntOrange&White 38877]

Any tips on how to cook? I assume 3-2-1 method doesn't work as well on beef dino ribs?

[Jerry Callo 8630]

4 minutes ago, BurntOrange&White said:

Any tips on how to cook? I assume 3-2-1 method doesn't work as well on beef dino ribs?

Much easier than pork ribs.  Check out Aaron Franklin's youtube video on beef ribs.

[BurntOrange&White 38877]

2 minutes ago, Jerry Callo said:

Much easier than pork ribs.  Check out Aaron Franklin's youtube video on beef ribs.

Thanks brother!

 

[pearlandhorn 3260]

11 minutes ago, BurntOrange&White said:

Any tips on how to cook? I assume 3-2-1 method doesn't work as well on beef dino ribs?

I cooked at 275 for about 4 hours, sprayed once around 3 hours with some apple juice then wrapped them in pink butcher paper for another 2.5 hours, pulled them out and let them sit in a cooler for an hour.  Less maintenance than pork ribs.  Leave the membrane on.

Edited February 8, 2021 by pearlandhorn

[stc 1445]

These took forever, 9 hrs on the wsm yesterday. Worth the wait.

[CycleTex87 2944]

Here’s my modest contribution from the Kamado Joe today:

[WhatTheBuck 28613]

Nice smoke ring. 

[futureman 22352]

On 2/8/2021 at 11:46 AM, stc said:

These took forever, 9 hrs on the wsm yesterday. Worth the wait.

[VirginiaLonghorn 4724]

 

 

 

9.5 hours @250F to internal 205F 🤘

[Cajun 11659]

I want you to put your meat in my mouth!

Oh, wait...

[Cajun 11659]

@VirginiaLonghorn

School me on Wild Fork.  

I'm afraid to ask, but what was per lb?

[VirginiaLonghorn 4724]

22 minutes ago, Cajun said:

@VirginiaLonghorn

School me on Wild Fork.  

I'm afraid to ask, but what was per lb?

$9.95 per lb with free shipping for being my first purchase.  Came frozen in styrofoam container with dry ice.

They offer $29 annual subscription for free shipping of subsequent orders.

BTW, it was as tender, juicy, and tasty as you’d expect from a Prime grade cut.  I will shop there again.

https://wildforkfoods.com

[pearlandhorn 3260]

Costco beef ribs are fantastic. Typically $4.99 per pound. Found some in the freezer this weekend when I was digging out a brisket to thaw out. Will do those after the brisket.

[VirginiaLonghorn 4724]

10 minutes ago, pearlandhorn said:

Costco beef ribs are fantastic. Typically $4.99 per pound. Found some in the freezer this weekend when I was digging out a brisket to thaw out. Will do those after the brisket.

Local Costco (or grocery stores, for that matter) doesn’t carry beef ribs or packer brisket (only totally trimmed flats) ... hence, mail order. 😡

[Both Tacos 1805]

Local Costco (or grocery stores, for that matter) doesn’t carry beef ribs or packer brisket (only totally trimmed flats) ... hence, mail order.

Need to talk to the Costco butcher to have him get some into your store.

[pearlandhorn 3260]

10 hours ago, VirginiaLonghorn said:

Local Costco (or grocery stores, for that matter) doesn’t carry beef ribs or packer brisket (only totally trimmed flats) ... hence, mail order. 😡

Oof. Based on username, not surprised. That sucks but like Both Tacos said, talk to the butcher at your Costco.

[utee94 15722]

And you can always just go to a full-service butcher as well, and they can sort you out.  That's what a native-Texan buddy of mine who lives in Baltimore does.

 

 

[VirginiaLonghorn 4724]

34 minutes ago, utee94 said:

And you can always just go to a full-service butcher as well, and they can sort you out.  That's what a native-Texan buddy of mine who lives in Baltimore does.

... full-service Baltimore butcher?

 

[Dutch 4455]

12 hours ago, pearlandhorn said:

Costco beef ribs are fantastic. Typically $4.99 per pound.

Yep.  The one near me usually has beef ribs every Thurs - Sunday.

[Cajun 11659]

12 hours ago, pearlandhorn said:

Costco beef ribs are fantastic. Typically $4.99 per pound. Found some in the freezer this weekend when I was digging out a brisket to thaw out. Will do those after the brisket.

Yeah, I do Costco 90% of the time and HEB when I'm in a pinch.

[DDD Dad 14062]

1 hour ago, VirginiaLonghorn said:

... full-service Baltimore butcher?

 

Marlow!

[Cajun 11659]

1 hour ago, VirginiaLonghorn said:

... full-service Baltimore butcher?

 

There are certain actors they tried for that role, but just didn't work out -

 

[VirginiaLonghorn 4724]

4 minutes ago, Cajun said:

There are certain actors they tried for that role, but just didn't work out -

It took a full season of Bosch to accept the actor who portrayed Marlo as a good guy ...

[Cajun 11659]

I know you’re serious.

I was not.

[83Horn 1637]

On 3/7/2021 at 9:24 PM, VirginiaLonghorn said:

Local Costco (or grocery stores, for that matter) doesn’t carry beef ribs or packer brisket (only totally trimmed flats) ... hence, mail order. 😡

I don't know what part of Virginia you live in, but I'm also stuck here in Northern VA.  The Costco in Sterling is the closest to me, and up until about 3 years ago, it also used to carry only brisket flats.  After I bought my WSM, I asked the butcher there if they ever carry full briskets, and he said they did not.  A couple months after that, I'm poking through the meat cooler there, and what do I see but a bunch of full briskets, and they have carried them ever since...nice ones, too.  If you're in the NoVa area, check out the Costco at 21398 Price Cascades Plaza, Sterling, VA.  It's about a block south of Rte, 7, near the Loudoun campus of Norther Virginia Community College.

I've also found a store that carries proper beef ribs.  There's a local supermarket, Fresh World, in Herndon.  Walking through the other day with my wife, and noticed in the meat counter several trays of huge, meaty beef chuck ribs.  I've never seen beef ribs like this before around here, only the little short ribs.  I'm a happy man.

[VirginiaLonghorn 4724]

2 minutes ago, 83Horn said:

I don't know what part of Virginia you live in, but I'm also stuck here in Northern VA.  The Costco in Sterling is the closest to me, and up until about 3 years ago, it also used to carry only brisket flats.  After I bought my WSM, I asked the butcher there if they ever carry full briskets, and he said they did not.  A couple months after that, I'm poking through the meat cooler there, and what do I see but a bunch of full briskets, and they have carried them ever since...nice ones, too.  If you're in the NoVa area, check out the Costco at 21398 Price Cascades Plaza, Sterling, VA.  It's about a block south of Rte, 7, near the Loudoun campus of Norther Virginia Community College.

I've also found a store that carries proper beef ribs.  There's a local supermarket, Fresh World, in Herndon.  Walking through the other day with my wife, and noticed in the meat counter several trays of huge, meaty beef chuck ribs.  I've never seen beef ribs like this before around here, only the little short ribs.  I'm a happy man.

Appreciate the info and the time you took to respond.  Fortunately 😎, I escaped NoVA in the late 80’s for the less beaten path around Yorktown.  Never looked back, never went back except for occasional business, and certainly don’t miss it.

I’ve tried unsuccessfully to convince the Newport News Costco butcher to carry more beef selections than whole tenderloin, strip, and ribeye (which are always available in Prime).  Our close proximity to Smithfield and NC seems to weight the selection heavily in favor of pork (which is also very good, but doesn’t satisfy my inner Texan).

I’ll try the Costco butcher, again .. but, I think I’ll explore Williamsburg for butcher shops. There’s bound to be one hidden somewhere among the outlet stores and waffle restaurants ...

[NoName 16241]

On 3/7/2021 at 10:41 AM, VirginiaLonghorn said:

 

 

 

9.5 hours @250F to internal 205F 🤘

did you wrap these at all or just leave it at 250* unwrapped whole time?

[VirginiaLonghorn 4724]

19 minutes ago, NoName said:

did you wrap these at all or just leave it at 250* unwrapped whole time?

Unwrapped for the entire cook.  After 3 hours, I spritzed with cran-cherry juice every hour to keep the bark from getting overly tough (which also gave it a slight hint of sweetness).

Wrapped in butcher paper when removed from the smoker and loosely tented under aluminum foil for an hour’s rest.

[NoName 16241]

2 hours ago, VirginiaLonghorn said:

Unwrapped for the entire cook.  After 3 hours, I spritzed with cran-cherry juice every hour to keep the bark from getting overly tough (which also gave it a slight hint of sweetness).

Wrapped in butcher paper when removed from the smoker and loosely tented under aluminum foil for an hour’s rest.

awesome, appreciate it!

[Cajun 11659]

Goin’ to guns with a slab today.  305 unwrapped until it’s off the smoke in about 5hrs, then rest it wrapped tight in butcher paper.  Here goes nothin’ —

Edited March 13, 2021 by Cajun
Oh, and rub is 50/30/20 coarse black pepper/salt/Cajun Chupacabra

[futureman 22352]

what’s cajun chupacabra?