Brontosaurus Ribs

In our house, we refer to beef ribs as dinosaur ribs. They look ridiculously huge and remind us of the order the waittress brings to the Flintstone car at the drive-in.

We used to enjoy beef ribs when they were on the menu at Goose Island (don't look, they aren't there any more). We don't often see them for sale.

This week beef back ribs are on sale at Dominicks for 1.49 lb (previously frozen, in vacuum pack). We went once to get them on Thursday. They didn't have them.

We called to make sure they were there and went back today. They still weren't out for sale, and the meat counter guys weren't much help -- but they called in Vito. Not sure who Vito is, but he was able to pull some out of the back for us. Be sure to ask and make them look "in back" for them. (this was at clybourn/fullerton location).



Griffin does a nice job on the smoker with these. You may not be able to see the smoke ring since they didn't slice cleanly (they were falling of the bone and still moist). The pink ring is there. And each rib about 9 inches long in case you can't tell the scale.

So, our question -- are beef ribs generally available somewhere in Chicago?

What is a usual price for beef back ribs? 1.49 seemed pretty good to us, but we see them so rarely we weren't sure.

Regardless of price, try to get beef ribs that have been cut evenly across the surface leaving as much meat as possible so that no bone is showing on the upper surface. Often, the best meat between the bones has been gouged out (for stew meat, ground beef, sausage, etc.). I wouldn't buy these at any price. Try and find a place that cuts boneless rib-eye steaks and roasts from the whole rib. The back ribs that are leftover may be more expensive, but worth it, IMHO.

A week or so before I'm going to smoke ribs, I call the butcher and ask tha the leftover back ribs (ungouged!) be saved for me.

Bill/SFNM

Bill/SFNM wrote:Regardless of price, try to get beef ribs that have been cut evenly across the surface leaving as much meat as possible so that no bone is showing on the upper surface.

If your referring to that pic, the white you see on the uncooked ribs is fat not bone.

Often, the best meat between the bones has been gouged out (for stew meat, ground beef, sausage, etc.). I wouldn't buy these at any price.

I don't know if these were "gouged"or not, but coming from someone who favors pork over beef in 9 of 10 situations, these were better than any pork ribs I've had in some time, whether mine or elsewhere and at higher cost. I'll certainly try some direct and "ungouged" from a butcher, but at 1.49 /lb I won't hesitate to buy these ones again.

HI

Would you comment on the differences in cook times of these beef ribs from pork ribs?

Thanks!

Regards,

I have seen beef ribs from 0.89-1.89 in MOST supermarkets in Chicago. Personally, I prefer to buy them from places like LaRosita or Delray Farms in Elgin where they generally do a lot of the processing in house and leave more meat on the bone.

Personally, I prefer beef ribs over pork ribs if I am alone at home. There is something about chewing on the bone that is really indescribable.

Cathy2 wrote:HI

Would you comment on the differences in cook times of these beef ribs from pork ribs?

Thanks!

Regards,

The Smokering has a great tutorial for barbecuing beef ribs. Beef ribs usually take around 6-7 hours to get done.

Beef back ribs can be more problematic that pork ribs. They don't need the long cooking time to get tender; they need it to get rid of the large gobs of fat under the membrane and between the bones on the chine end. Lately, I've been cutting them up into individual ribs, smoking them somewhat hotter than recommended on the Smokering, and basting them frequently with beef drippings.


Bill/SFNM

Although a really low-n-slow method is likely to produce and even better result, I managed to get mine tender, and the fat all melted within 2.5 hours.
Perhaps the 24+ hour marinade (mustard-molasses-vinegar paste, and a dry rub) reduced the cooking time needed to get a tender rib.
My Weber was probably between 250-300 during that time.

Also, when I start, I place my ribs directly over the coals for about 2 minutes on the meat side and 3 on the back. This gets a jump start on bringing the ribs up to temp.

Given what I had read, I had expected them to take longer, but after 2.5 they were pulling apart and I was afraid of drying them out.

They had a good smoke flavor (hickory chunks and Bourbon Barrel Oak chips), but it was subtle, due to the quick cook time. However, I think I would prefer a more subtle smoke flavor on beef ribs than what I prefer with pork.

I'll try a lower temp and shoot for a 4 hour cook time this weekend.

FYI- Dominick's has beef back ribs on sale for $1.29/lb through the weekend I believe. The butcher at the 2500is N Clybourn store said most were sent back as they were lacking in meat but he saved a few good ones. I got 4 slabs, 2 per cryopack. Plan to smoke them this weekend

Honestly, I think this is the first time I have ever seen beef ribs in a grocery store (other than short ribs).
Jamie

jlawrence01 wrote:I have seen beef ribs from 0.89-1.89 in MOST supermarkets in Chicago.

Really? I must be looking in the wrong places. I love beef ribs and try to keep an eye out for them, but all I usually end up seeing are pork ribs.

The idea of calling them "dinosaur bones" made me smile and think of a much-loved dog for whom I always brought home leftover beef ribs from restaurants. I doled them out one or two a day. She chewed and cleaned them bone dry. A week later it looked as though a dinosaur had died in the back yard.

Beef back ribs are also known as long ribs, in addition to dinosaur ribs. An inexperienced person behind the meat counter at a megamart may not know this. So it's always good to check with someone who seems knowledgeable.

Paulina Meat Market generally has them in stock.
3501 N. Lincoln at Cornelia
Chicago, IL
773-248-6272
http://www.paulinameatmarket.com/

As Griffen points out, these can be cooked on an indirect fire at 300-350 for about two hours, or at 200-225 for 4-5 hours. (Though I don't think the marinade helped tenderize the meat; it just flavored it.)

Steve Raichlen's book "Ribs, Ribs, Ribs" has a number of recipes for beef long ribs.