Best ribs for my smoker???

Woodhauler · June 28, 2013, 05:55:14 PM

Bought some beef ribs today, not enough meat to feed a fly on them!!! Any recomendations? >:(

isawlogs · June 28, 2013, 06:12:43 PM

Why are you trying to feed the flies ??? .... ;D

Seriously though, too bad you aint close to Glen, he would fix you up with food for that fly or flies. ;D

Raider Bill · June 28, 2013, 06:14:36 PM

good meaty beef ribs are hard to find.

Yoopersaw · June 28, 2013, 06:19:09 PM

Pork is the way to go for ribs. http://www.amazingribs.com/recipes/porknography/pork_cuts.html

Raider Bill · June 28, 2013, 06:24:52 PM

sure is. I just bought 4 slabs for this weekend on the new smoker / grill.

Mooseherder · June 28, 2013, 06:29:28 PM

Beef back ribs by nature will not have a lot of meat on them because the meat That comes off it is Ribeye Steak. Beef Back Ribs usually retail for 1.99 a pound. They would lose their shirt to leave it on and it would also ruin the appearance of the steak.
Ask your butcher for Beef Plate Short Ribs or Flanken.
They have plenty of meat on them but they will be around 5 dollars a pound.
I make the Beef Back Ribs every so often on my pit.
Cooking them long and slow sure makes them tasty.
One rack feeds two people easily.

Meatcutters and plant workers leave more Meat on Pork Back Ribs because the price per lb. is equal to or more than boneless pork chops.
Sometimes I feel there is too much meat on the ribeye end of the Pork Ribs.

Woodhauler · June 28, 2013, 06:33:17 PM

Quote from: Mooseherder on June 28, 2013, 06:29:28 PM
Beef back ribs by nature will not have a lot of meat on them because the meat That comes off it is Ribeye Steak. Beef Back Ribs usually retail for 1.99 a pound. They would lose their shirt to leave it on and it would also ruin the appearance of the steak.
Ask your butcher for Beef Plate Short Ribs or Flanken.
They have plenty of meat on them but they will be around 5 dollars a pound.
I make the Beef Back Ribs every so often on my pit.
Cooking them long and slow sure makes them tasty.
One rack feeds two people easily.

Thats what i found! One rack for me and my wife! Will do the other tomorrow along with the pork ribs!

clww · June 28, 2013, 06:38:21 PM

Ever try Emu? ;D

Mooseherder · June 28, 2013, 06:44:55 PM

I forgot to mention pulling the inner skin off from the inside of the rib makes for tastier and a more tender experience. Especially on the Beef Back Ribs.

WDH · June 28, 2013, 10:11:50 PM

I am also grilling ribs Sunday. Good ole pork. Mmmm.

thecfarm · June 28, 2013, 10:23:22 PM

As I say with them small chicken wings,I would stave eating them. :D

POSTON WIDEHEAD · June 28, 2013, 10:25:35 PM

We be smoking chickens in the smoker with lots of Apple Wood. Emmmmmmm!

thecfarm · June 28, 2013, 10:30:02 PM

What kind of chicken? Chrispy? :D

POSTON WIDEHEAD · June 28, 2013, 10:33:32 PM

Quote from: thecfarm on June 28, 2013, 10:30:02 PM
What kind of chicken? Chrispy? :D

Nope, just good 'Ol juicy Apple Tasting Chicken.

Raider Bill · June 29, 2013, 08:06:25 AM

Glenn,
Is that called the cape / cap meat on a rib eye?

Mooseherder · June 29, 2013, 08:18:23 AM

No, the Ribs are on the other side.
The bottom side that isn't rounded.

Flap Meat, also known as Bottom Sirloin is a great piece of Meat especially if you cook it brisket style.
The flap is actually on the Loin part that flanks alongside the Porterhouse and T-Bone.
In the old days, it was the part that was left on the Porterhouse and called the tail.
It was turned into the package next to the tenderloin.
I haven't seen it marketed that way in 20 years although it could be happening somewhere.
You can slice it or leave it whole and it doesn't take a 1/4 of the time Brisket takes. Yummy.

I had posted a video a while back.

http://www.youtube.com/watch?v=w6-LMpHHzxw