| Truly great BBQ beef ribs are as easy as 1-2-3. But, | | | | 123B. This is the code from the National Meat |
| we'll get to that in a bit. | | | | Processors guideline (NAMP) for a 3 rib rack of ribs |
| I grew up in Texas, and I remember once as a boy, | | | | cut from the chuck. I am not kidding when I tell you |
| my family went to dinner at a chain restaurant called | | | | this took me years to find, and experiment with this |
| Victoria's Station. It was a classic 70's chain, where | | | | beef ribs recipe, but I am a bit slow. |
| diners actually eat in an old rail car. Great stuff for | | | | You want these for a few reasons: the chuck, while |
| kids. It was a prime rib place, but on the menu they | | | | tougher is more flavorful as it is a working muscle |
| also featured beef ribs- probably as a byproduct of | | | | and is high on beefy flavor. And did I mention they |
| cutting their own prime rib. All I remember is that | | | | are huge? In fact a 3 rib rack weighs about 15 lbs |
| they were huge: full of meat and sticky with sauce. | | | | before cooking! Enough to make you cry like a baby. |
| Ever since then I have been on a quest to make | | | | (these ribs are the same as "short ribs" in the store |
| great beef ribs. In the case of these ribs, it is not so | | | | that are popular for braising) |
| much the cooking the rib as it is finding a suitable rib | | | | If you can get your hands on these ribs, here's how |
| to cook. | | | | to cook them: If you smoke them, you will need to |
| In Steve Raichlen's book, The BBQ Bible, he writes | | | | smoke these for a while - if you keep the rack |
| about making beef ribs - so called dinosaur ribs by | | | | whole, they take about 12 hours at 200 degrees. If |
| using back ribs from the grocery store. While I like | | | | you cut them into individual ribs, they take about 8 |
| this book for the most part, I couldn't disagree more | | | | hours. If you don't have a smoker, or don't want to |
| with his recipe. He is not alone in recommending back | | | | deal with smoking this time of year, use you oven. |
| ribs for a beef ribs recipe. On the surface it seems | | | | Put the ribs in a hot oven- 450 or so for 45 minutes |
| logical: they are cut from the prime rib so the meat | | | | or so to develop a bit of a crust, then wrap in foil |
| will be tender and flavorful. But have you ever seen | | | | and continue to cook in a low oven- 2000 degrees. |
| these ribs? They are nothing but bone with a little | | | | Cook them for 8 hours or so, or more, to your |
| meat thrown in! You can't blame the butchers- they | | | | desired tenderness. I like a little fight left in the meat, |
| are trying to get as much of the prime rib off as | | | | but some prefer them to be fall apart tender. |
| possible to sell at a higher price. But you can have | | | | What about a fancy rib rub? Don't bother! There |
| great ribs! I mean the best beef ribs ever- I call them | | | | simply is no better rub for brisket, these ribs, steaks |
| Brontosaurus bones. | | | | or any beef product than: kosher salt and pepper. |
| All you have to do is look for - beg your grocery | | | | Period. |
| meat manager to order for you - are beef ribs # | | | | |