HOME > Chowhound > Home Cooking >

Discussion

BBQ'd Beef Ribs

S.O. is attempting to smoke some Beef Ribs on our 22" Weber Grill.

Any suggestions on rub and method would be greatly appreciated. Two BIG racks, (reminiscent of the Flintstone's) and he's a novice on the BBQ, but willing to try...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My favorite is to simply rub with Montreal steak spice and dry grill. Leave rack intact for fantastic presentation and cut at table.
    Over the coals, the fat will flare up quite a bit, so over-the coals/off-the-coals method works well. Cook as you would steak (rare/med/well) and gnaw until satisfied.
    (when I ran a restuarant, beef ribs would be sold as a tasty "byproduct" to our prime rib nights. I'd serve them as described and actually called them "Flintstone Ribs")

    1 Reply
    1. re: porker

      +1

      Exactly how I would make beef ribs... Dry rub over direct heat.
      There's something satisfying about charred beef ribs.

    2. Slow cook them using indirect grilling method. Here is a great site to help you out w/beef ribs:

      http://amazingribs.com/recipes/beef/z...

      6 Replies
      1. re: Db Cooper

        So correct....low and slow is the method...I am making them tomorrow....you must marinate them first....then show them alot of love....or you will runin them...Remember salt brings out the water from the meat, and then if you slightly overcook, they are , tough and gone....tomato and sugar based marinade will result in a burnt rib....you might want to do a rub them par cook them with indirect heat on the grill, then when the rib reaches about 120, turn up the flame and paint them with what ever you want....

        1. re: Db Cooper

          I second the low and slow method, and Db Cooper has it right to check out the site he suggests. It's the BBQ bible. Porker obviously knows what he's talking about, but it's a totally different method than BBQ. He's describing grilling.

          1. re: EarlyBird

            Although from NC, the SO is a BBQ novice.
            They're cooking on a Weber (I have a Weber and adore it for grilling....Q, not so much).
            I felt grilling 1. easy 2. easy.
            By all means go low and slow - but if you want something easy, grill the puppies.
            I wouldn't worry too much about the salt/water/overcook - ifn you treat them like your favorite rib steak (which is what they are sans the ribeye), you'll enjoy.
            You got two: what a great oppurtunity to go two ways (whichever ways) and see what you like!

            1. re: porker

              Good information. When I think ribs, I think low 'n' slow. But grilling is great too, and there's never a problem with a grilled rib eye, or a relative to the rib eye!

              1. re: EarlyBird

                When I think low and slow, I think pork (ribs/hams/roasts). When I think beef I generally think steak and rare and grilling. I know this is a gross generalization, and theres plenty of overlap (brisket being obvious...), but its all likes and dislikes, right?
                I first had a BBQed beef rib from Daisy Mae's in NYC a few years back. It was delicious, tender, and impressive (but expensive - its been a few years, I forgot the price, but I do remember it was pricey) yet I prefer a beef rib seared on live charcoal and eaten rare.

                1. re: porker

                  I'm going to have to try it your way. It's got to be good.

        2. koean bbq is great- there r many recipes
          they r not difficult to make

            1. re: woodburner

              Yeah, so howdja do 'em SweetPhyl?

              1. re: woodburner

                SO has rubbed 'em down and is going low and slow on the Weber with assistance from Steve Raichlen's BBQ Book. I told him it would be great to try different methods, so I don't know how he'll FINALLY end up. I'll report back tomorrow.

              2. A little OT, but beef ribs just the same. Many years back, used to be a restaurant called Victoria Station in King of Prussia, PA. Ya ate in train cars. They had a killer salad bar and specialized in BEEF, especially prim rib! Started with maybe an 8 oz no-bone cut and went up to a Flintstone 32 ounce, 2 bones. Last time there, had LOTS of stuff suitable for a doggie bag... actually had dogs!?! Dogs got all the scraps, but there were a LOT of super-meaty ribs. We slathered with BBQ sauce, stuck under broiler and gnawed away... the dogs got the bare bones!