BBQ Beef Ribs

Anyone know where I can buy uncooked Beef Ribs, not short ribs but the large ones that are served BBQ's in restuarants? I love them and want to try my hand at making them.

Thanks

Most any full service butcher should be able to provide them to you, since the bone-in ribeye is not nearly as popular as boneless.

I would just buy a standing rib roast, have them slice off the ribs, slice the meat into steaks, and have a few great meals.

LTH,

Any number of beef rib references scattered about LTHForum, thought I put a few pictures in the dedicated, if slumbering, thread.

Beef ribs can be hard to find, at least those with enough meat on them for proper BBQ. As Gleam says above a full service butcher should be able to provide them, Al's and Zier's, both in Wilmette, to name two, and surprisingly, at least with a little planning, Jewel.

I stopped at my local (Foster/Pulaski) Jewel Friday morning and spoke to Ed in the meat dept about saving me a few racks of beef ribs when they cut for boneless rib eye. After a bit of back and forth Ed said they are currently getting the standing rib roasts in 3-4 bone cuts, not full 7-bone and he would save me a few, no guarantees as to quantity.

Ed came through like a champ I stopped in Saturday and picked up 5 meaty 3 and 4 bone racks at $1.69/lb, the equivalent of 2-full racks and then some, more than enough for 4-people.



I hit three of the mini-racks with Maesri green curry paste mixed with yellow mustard and the other two with my BBQ rub. Also did a section of spare ribs from Liberty Family Farms with simple salt and pepper. Maesri/mustard was one part curry to four parts mustard instead of my usual ratio of one to one as I was apprehensive my sister in-law would find them too spicy. Flavor was very mild, she could have easily handled a higher curry to mustard ratio.




Ribs chuckled away on the WSM with lump charcoal and a few chunks of apple wood for approximately 4-hours.




Served with farmer's market sweet corn and a Steve Z production of Alan Lake's Caponata the meal hit the beef rib sweet spot dead center.




Steve Z production of Alan Lake's Caponata



Enjoy,
Gary

Al's Meat Market
1165 Wilmette Ave
Wilmette, IL 60091
847-256-0070
http://www.alsmeatmarket.com

Zier's Prime Meat and Poultry
813 Ridge Avenue
Wilmette, IL
847 251-4000

nice lookin ribs there Gary, nice smoke ring & I like the curry adder as well.

maybe if I get tired of pork( ) Ill try doing some beef ribs someday.

Gorgeous.

gleam wrote:I would just buy a standing rib roast, have them slice off the ribs, slice the meat into steaks, and have a few great meals.

This is exactly what I do. I buy the roasts on sale, remove the bones, vacuum and freeze them, and slice the boneless ribeye to the thickness I want. When I've accumulated enough, I defrost and smoke them.

Rick T. wrote:This is exactly what I do. I buy the roasts on sale, remove the bones, vacuum and freeze them, and slice the boneless ribeye to the thickness I want. When I've accumulated enough, I defrost and smoke them.

While I've bought whole standing rib roasts, cut off the rack of bones and portioned/VacSealed/froze the steaks for later use if you plan on serving beef ribs to ten or twelve people you would need three standing rib roasts. That's a lot of frozen steaks, not to mention upfront cost, not to mention I prefer my rib-eye steaks bone-in.

Enjoy,
Gary

Beautiful Gary! Lovely pix. Those ribs made my mouth water. Yum.

One thing I've noticed in your various dinner pix, Gary, is lots and lots of vegetables. Methinks you eat awfully healthily, but man, your green pepper budget must be astronomical!!

Geo

Geo wrote:Methinks you eat awfully healthily, but man, your green pepper budget must be astronomical!!

Come to think of it I do seem to have an ~unhealthy~ fixation with green peppers. In fact, we had some this very evening with our kefta burgers.

Kefta Burgers

LTH,

Chatting with the neighbors Labor Day, said I was going to fire up the smoker, but did not know with what yet, maybe spare ribs. Almost simultaneously they said "we are going to Fresh Farms, how about we buy the grub bub and you cook." Sounded good to me, so off they went for corn, spare ribs and salmon for the smoker.

Proving the old theory one should always buy their own meat, they came back with beef ribs instead of spare ribs. This would have been more than fine, but these were some of the fattiest beef ribs I have ever seen. A spin in the smoker they tasted good, but man o man there was a lot of fat on these puppies.

Mixed Grill with the Neighbors (Beef ribs, salmon, meatloaf, corn, garlic, serrano)




Enjoy,
Gary

New to the board and just trying to figure out how to post a photo.

Occasionally I find meaty beef ribs at my local Garden Fresh Market.

They are luscious and I love them, but don't tell my cardiologist.

This photo is from a cook two or three years ago. Let's see if this works.

DRC1379 wrote:This photo is from a cook two or three years ago. Let's see if this works.

Not only did the photo work, the beef ribs look delicious!

G Wiv wrote:

DRC1379 wrote:This photo is from a cook two or three years ago. Let's see if this works.

Not only did the photo work, the beef ribs look delicious!

Yes, absolutely gorgeous!

=R=

DRC1379 wrote:Occasionally I find meaty beef ribs at my local Garden Fresh Market.

Those look greeat! When you find them like that, do they come as a full rack or as separate ribs? Oh, and one other question, fresh or frozen?

The best beef ribs I ever bought were at Costco and they were delicious smoked. Not too fatty at all which is probably why I liked them. I liked them better than the pork, I know.I know.......

I did my first try at beef ribs a few weeks ago, and really liked them, my wife likes them better than pork.

bought mine fresh @ Krogers, they were cut into 2-3 bone segments. I Marinated them in a hoisin marinade & "smoked" til' I had some nice pullback.

stevez wrote:

DRC1379 wrote:Occasionally I find meaty beef ribs at my local Garden Fresh Market.

Those look greeat! When you find them like that, do they come as a full rack or as separate ribs? Oh, and one other question, fresh or frozen?

Fresh, and both full racks or as separates. My GFM butcher will put aside any cut that I ask for, but most often I get meal ideas by looking over what is prepackaged and on the shelves.

Soon after GFM expanded by taking over the old Cub Foods bldg in Mundelein I met with the mgr of the meat dept, Juan Carlos (goes by 'Carlos'). He's exceptionally customer oriented. Once I asked him to try to find cabrito for me. When I arrived he had a huge smile on his face. He brought out a dressed carcass that weighed 28 lbs! He knew it certainly was not cabrito, and he had a laugh when he saw my face. He knew I wouldn't take it, and for him that was no problem. He had actually asked four of his suppliers for me, and finally told one of them to bring him the smallest goat he could get. In the end Carlos could not find cabrito for me, but he tried and we all had a good laugh out of it. Is there an award for GNB (Great Neighborhood Butcher)?

Later I found out that they just cut up the goat, packaged it, and put it out on the shelves. It was gone before the end of the day. Man, that store goes thru some meat!

Hi,

I found beef ribs frozen at Dominick's for 79 cents per pound last year. Lots of bone and very little meat hanging on there. I visit Garden Fresh Market quite often, I will have to look out for those beef ribs.

Thanks!

Regards,

The discussion so far has mostly been about beef ribs in general, but can I just echo the OP's inquiry about large beef ribs? The ones that are only about 5-6 inches long are too small to safely give to my dog. I'm looking for beef ribs with big dinosaur bones. If anyone sees any, let me know. Or if you have any left over from a cookout, let me know; I'll come and take them off your hands.

Katie wrote:The discussion so far has mostly been about beef ribs in general, but can I just echo the OP's inquiry about large beef ribs? The ones that are only about 5-6 inches long are too small to safely give to my dog. I'm looking for beef ribs with big dinosaur bones. If anyone sees any, let me know. Or if you have any left over from a cookout, let me know; I'll come and take them off your hands.

The ribs I mention at Dominick's were your dinosaur bones. I have seen them since there, but not at 79 cents a pounds. I bought them at Waukegan and 176, which cannot be too far from you.

Regards,

I knocked out some of the dino bone style beef ribs for a snack yesterday. For reference that is a 10" chefs knife pictured with them. That slab cost me a little over $5 @.... gasp... Super Walmart....










I removed the membrane, &rubbed them with Tony Chachere creole seasoning, & garlic powder. Smoked around 230 degrees for 4.5 hours with Hickory, until I had some nice pullback. When they were resting I glazed them with Stubbs bourbon bbq sauce, and Open Pit. Gnawed a few of the bones, but stripped, and shredded most of the meat for some dinners this upcoming week.

thanks for looking

I cooked two racks of dinosaur ribs (from Dominick's) over the weekend. No seasoning (with dog in mind). I cooked them in the oven rather than on the grill (feeling too cold and sniffly to stand out in the rain). Roasted, then braised. Removed the meat, froze the bones for the dog and am doling them out daily as treats. Also separated and froze the stock and fat.

LTH,

Had one meaty short rib left over from my Short Rib Burger - Burger for the obsessive adventure, on to the smoker it went with a couple of racks of lamb breast.

Tasty, if I do say so myself.

Low Slow Beef Short Rib







Lamb Ribs

G Wiv wrote:
Low Slow Beef Short Rib

really nice,

I hope I can score some short ribs that nice(meaty) tonight at the store for tomorrows supper.

The beef shorties and the lamb do look sweet....great combo! Nice job on the pics too.

Gary, those ribs are awesomely meaty! Where did you find 'em like that??

Look gorgeous, too: such an even pink! Yummmm....

Geo

On a beef rib kick lately, 4-bone full rack of short ribs from Fresh Farms. 4-ish hours in the smoker with lump and apple wood.

Beef Ribs

My wife and I smoked some beef ribs last weekend. Meat was from Heartland and cost a flat $10 per rack. Mustard, rub, on the smoker with hickory and apple wood and they were perfect after 4 hours. Tasting portions went to neighbors who have the good sense to leave a window open just above the smoker. Leftovers were chopped and went into a "Sunday gravy" sauce.