Beef Ribs Query

[Bada Bing]

Always scrounging in the discounted items on the meats aisle, I came across a few packages of bone-in beef back ribs quite cheap (99 cents per lb.). I've cooked those before and know what I like there. Good deal!

But I also found one package with two chunks of bone-in beef short rib, shaped like little bricks. I've never cooked those before. I wonder, can I cook these together with the back ribs, or do short ribs behave in some different way?

Note: my plan with the back ribs would be to smoke them for a few hours in my Weber kettle, until the coals get too cool, and then to finish them in foil in the oven, maybe with a second stage of grilling with bbq sauce if I leave them for eating on day 2, which I often like to do with slow-cooked items. Good idea to cook short ribs that way, too? Or do they need a braising scene or something else?

[Bada Bing]

Thanks for all these responses. While I might go experimental and cook the short ribs with the back ribs, it's sounding as if the shorties are much better off braised.

I've only got two pieces, though--just over 1 pound. Anyone know if short ribs freeze just fine? That way I could maybe add in some more as I see them marked down.

[monku]

Short ribs will freeze well.

[MGZ]

Stick with your concept and cook them as you had planned. It will work fine and taste great. People have more experience braising short ribs because the preparation has been quite fashionable for some time now and it is an easier, more accessable technique for most home cooks. Braising and barbecue (even just slow oven roasting) are similar cooking techniques in that they are ideal for meats that contain a lot of collagen. These approaches are designed to break down the collagen making the meat more tender and flavorful. If you think about it, traditional barbecue cuts are also traditional braising cuts - brisket, pork ribs, lamb shanks, etc.

[Bada Bing]

I decided to cook the short ribs with the beef back ribs. They've clocked two hours so far in the Weber kettle at circa 275 degrees. There's no way that this will not taste great!

But I'll report back on the comparison between the short ribs and the back ribs. Given that I only had two short ribs, this seems like an ideal time to experiment. Thanks for the tips, everyone!

[tommy]

I'm 2 hours in with the same experiment. :)

apple wood.

[davecrf]

Also if your store has rib roast or steaks on sale you can get the ribs off of those.Like prime rib popsicles

[monku]

You never seen beef ribs like these (see pic). Get them from Big Mista's a BBQ purveyor at our weekly farmers market. $4 each.

Something Fred Flintstone would dine on.

[davecrf]

It's hard to get good beef back ribs. Most of the time they strip the meat in between the ribs.If yours are meaty low and slow the way to go.Short ribs take a lot longer to Q Both in my opinion are great.BBQ beef ribs are underrated and if cooked right are way better than pork ribs.Again in my opinion

[sbp]

Those are short ribs with a little extra bone left on one end. You can tell by shape of the bone. Look really good.

[monku]

They aren't short ribs.
Definitely from the prime rib. That's the meat shrinking from the bone from slow smoking.

[sbp]

OK, sorry. The picture sure looks like short ribs with a smallish meat cap.

[monku]

Not for $4 a rib. Usually it's $5 a rib be ause there's more meat.

[sbp]

I have smoked short ribs (Weber Smokey Mountain), and they were tender enough, but to be honest I didn't think smoking showed off their flavor as much as I had expected. I think the smoke overwhelmed the taste more than it does for pork shoulder or regular beef ribs.

I do love braising short ribs. What you've got are the "English style", as opposed to the Flanken Style (which looks like a flat piece of meat the shape of a ruler with little oval bones running down it's length).

English style short ribs were picked up by many famous chefs (Daniel Boulud, in particular), because they can be cooked in advance, then reheated and sauced (one of those meats that's better the next day). A great catering/party dish - you can make 300 servings and not sacrifice quality.

[scubadoo97]

Short ribs will do well in the low slow environment of you kettle. Go for it and let us know how it turns out.

[Hank Hanover]

You're a lucky devil on the short ribs. They have become so fashionable that you can't hardly afford them anymore.

I think U could do either.

[tommy]

This is the easiest and most ridiculously good recipe that I've found. I've been using it for years.

http://www.foodandwine.com/recipes/re...

[chicgail]

Short ribs are wonderful, but I usually save them for cooler weather. They are awesome braised a long time. There are dozens -- hundreds really -- of great short rib recipes. One of the best comfort foods ever. I often serve them over polenta or pasta.

I don't know how well they'd do grilled or smoked. I would guess that they'd be a little tough, but interested in hearing your experience. You sound like you're pretty good with that smoker.

Here's a good place to start:
http://chowhound.chow.com/topics/680244?tag=search_results;results_list
And here are a couple of other links to great recipes:
http://manycookbooks.blogspot.com/2005/03/balthazar-braised-short-ribs_16.html
http://topsecretrecipes.ivillage.com/...

[tommy]

I've noticed they are quite different. You won't find too many places smoking short rib. They are from lower on the carcass. It's generally the back/sparerib that is used for BBQ. Give it a whirl though.

They are certainly perfect for braising. And generally quite expensive these days.