Mastering Beef Ribs: Bbq Cooking Time And Techniques

Beef ribs are a delicious and easy dish to cook on the barbecue. They are a great alternative to the more common pork ribs and are sure to be a hit at your next barbecue. The key to cooking beef ribs is to cook them slowly at a low temperature for a few hours. This allows the collagen in the meat to dissolve, making the ribs tender and juicy.

There are a few things to keep in mind when preparing and cooking beef ribs. Firstly, it is important to remove any membranes and excess fat from the ribs before seasoning them. Secondly, when cooking, it is best to use indirect heat and place the ribs on the side of the grill that is not heated. Finally, it is essential to use a meat thermometer to check the internal temperature of the ribs to ensure they are cooked perfectly. With these tips in mind, you'll be able to cook beef ribs like a pro!

Cooking temperature and time

The cooking temperature and time for beef ribs on a BBQ depend on the type of ribs and your desired cooking method.

For beef short ribs, cook at around 250°F (121°C) in a charcoal BBQ, smoker, or pellet grill. If using an indoor oven, set the temperature to 302°F (150°C). For gas BBQs with three or more burners, set the temperature to 356°F (180°C).

For beef back ribs, a lower temperature of 275°F (135°C) is recommended. Cooking time can vary, but generally, allow for at least 3 hours. Some recipes suggest cooking beef back ribs for 45-60 minutes on each side, while others recommend cooking for 2 hours, then brushing with barbecue sauce and cooking for an additional 30-60 minutes.

For slow-cooked beef ribs, preheat the oven to 320°F (160°C). Place the ribs in the oven and bake for 3.5 hours. Remove the ribs from the oven, turn them over, and spoon over the sauce. Bake for another 30 minutes, uncovered, until the surface is caramelized and sticky.

When cooking beef ribs on a BBQ, it is important to control the temperature and maintain a low and slow cooking process. Wood chips, such as hickory or apple, can be added to charcoal or gas grills to enhance the smoke flavour.

To check if the ribs are done, use a meat thermometer to measure the internal temperature. The ribs are ready when they reach an internal temperature of 205°F (96°C). Alternatively, you can check by inserting a probe or skewer into the thickest part of the meat; if it goes in without resistance, the ribs are likely done.

Remember that cooking times may vary depending on the size and cut of the ribs, as well as the desired level of doneness. Always allow the ribs to rest for at least 20 minutes after cooking before slicing and serving.

Choosing the right ribs

Types of Beef Ribs

Beef ribs can be broadly categorized into two types: back ribs and short ribs. Back ribs are cut from the top dorsal area of the steer, near the spine and behind the shoulder. Short ribs, on the other hand, come from the lower sections of the steer, specifically the front lower section and the lower ventral section.

Back Ribs

Back ribs are what you get when a rib roast (Prime Rib) is removed from its bones. As the rib roast is an expensive cut, most of the meat stays with the roast, leaving less meat on the back ribs. They are smaller in size, typically 6 to 8 inches long with a curved bone. While they have less meat, back ribs are known for their tenderness and rich flavour. They are ideal for braising, grilling over indirect heat, or adding wood smoke.

Short Ribs

Short ribs are becoming the preferred choice for outdoor cooking due to the generous amount of meat on top of the bones. They are cut from two different areas of the steer:

• Plate Short Ribs (also known as "Loaded Beef Ribs"): These ribs come from the lower portion of the rib cage, known as the short plate, which sits between the brisket and the flank steak. Plate short ribs are usually quite long, around 12 inches, and have a substantial amount of meat on top, often 1 to 2 inches thick. They are perfect for low and slow cooking methods, allowing the fat to render down while keeping the meat moist.
• Chuck Short Ribs (also called Flanken Ribs): These ribs are cut from the area right under the chuck, which includes the first to the fifth rib. They are shorter in length, typically 3 to 6 inches, but still quite meaty.

Where to Buy Beef Ribs

When it comes to purchasing beef ribs, your best bet is often your local butcher. While some grocery stores may carry beef ribs, the selection is usually limited, and you may not find the specific type or cut you are looking for. Butchers can provide you with higher-quality cuts and are more likely to have the specific type of beef rib you are seeking.

Factors to Consider

When choosing beef ribs, there are several factors to keep in mind:

• Marbling and Fat Content: Beef ribs are known for their marbling, which is the unctuous, gelatinous fat that runs through the meat. This fat helps to tenderize and flavour the meat as it cooks. Look for ribs with a good amount of marbling, as this will contribute to the overall taste and texture.
• Connective Tissue: Beef ribs have more connective tissue than pork ribs, so proper preparation and cooking techniques are crucial to ensure tender, great-tasting beef.
• Bone Size and Meat Quantity: Consider the amount of meat on the bones. Short ribs, especially plate short ribs, tend to have more meat on top, making them ideal for outdoor cooking and smoking. Back ribs, on the other hand, have less meat but are known for their tenderness.
• Cooking Method: Different types of ribs are better suited to certain cooking methods. For example, plate short ribs excel with low and slow cooking, while back ribs are great for braising or grilling over indirect heat.
• Personal Preference: Ultimately, the "right" ribs are the ones that appeal to your personal taste. If you prefer a more adventurous flavour and don't mind putting in the extra effort, short ribs might be your best bet. If you prioritize tenderness and don't want to spend as much time cooking, back ribs could be the way to go.

Storage and Thawing

If you purchase frozen ribs, make sure to thaw them properly before cooking. Leave them in their plastic packaging and submerge them in a container of warm or hot water for about 15 minutes to defrost.

Now that you know what to look for, you can confidently choose the right beef ribs for your barbecue. Remember to ask your butcher for help if needed, and always aim for high-quality, well-marbled ribs to ensure a delicious result.

Removing the membrane

When cooking beef ribs, it is important to remove the silverskin membrane from the back (concave) side of the ribs. This is an important step because if left in place, the membrane will cook up to a tough, inedible fibrous skin.

To remove the membrane, start by peeling back a little at one corner of the rack. Then, grip the membrane with a towel and pull it off. You can also ask your butcher to remove the membrane for you.

If you are using beef short ribs, you don't have to remove the membrane on the back. The thin membrane will help keep the ribs intact, making them easier to eat.

Once the membrane has been removed, you can apply your chosen seasoning or rub to the ribs. For a simple option, sprinkle salt evenly all over the ribs. Alternatively, make a dry rub with spices such as garlic salt, freshly cracked pepper, and black truffle salt.

After seasoning, your ribs are ready to be placed on the grill or in the smoker.

Resting the ribs

After removing the ribs from the grill or oven, it is essential to let them rest for a sufficient amount of time. Most sources recommend resting the ribs for at least 20 minutes, while others suggest resting them for 30 to 60 minutes. This extended resting time allows the juices to redistribute and the ribs to cool slightly, making them easier to handle.

During the resting period, it is best to keep the ribs warm. One way to do this is by tenting them with foil. Tenting involves placing the ribs on a sheet or platter and covering them loosely with aluminium foil. This helps to hold in the heat without making the ribs sweaty. If you want to rest the ribs for an extended period, you can wrap them in a towel and place them in a cooler to retain the heat.

If you are short on time, you can reduce the resting time to 5 minutes, as suggested by one source. However, a longer resting period is generally recommended for optimal results.

While resting, the ribs will continue to cook slightly due to residual heat. This is known as carryover cooking. It is important to take this into account, especially if you are aiming for a specific internal temperature. The larger the cut of meat, the more significant the effect of carryover cooking.

After resting, the ribs will be ready to serve. You can brush them with barbecue sauce or serve them as-is, depending on your preference. Remember that beef ribs are typically served directly on a platter, allowing guests to help themselves.

In conclusion, resting the ribs is a crucial step in the cooking process. By following these instructions and allowing the ribs to rest for the appropriate amount of time, you will ensure that your beef ribs are juicy, tender, and ready to enjoy!

Serving suggestions

Beef ribs are a delicious, juicy, and tender dish, perfect for a summer game day, casual dinner, or family party. Here are some serving suggestions to elevate your BBQ beef ribs and create a memorable meal:

Rustic Finger-Lickin' Good Barbecue Sides:

• Coleslaw: A classic side dish that pairs perfectly with the juicy ribs.
• Creamy buttery mashed potatoes: The ultimate comfort food, mashed potatoes are a great addition to the meal.
• Red Potato Salad with Bacon and Corn: A hearty and flavourful option that will satisfy any appetite.
• German Cucumber Salad: A refreshing and crisp side dish to balance out the rich flavours of the ribs.
• Green Bean Salad with Cherry Tomato and Feta: A fresh and colourful option to complement the ribs.
• Cornbread: Perfect for mopping up any extra sauce and rounding out the meal.

Elegant Sides, Fine Dining Style:

• Cheesy Mini Potato Gratin Stacks: Individual servings of creamy and cheesy potatoes are a delicious and elegant option.
• Garlic Sautéed Spinach: A healthy and flavourful side dish that adds a touch of sophistication to the meal.
• Garlic Butter Roasted Mushrooms: These buttery mushrooms will add a touch of elegance to your spread.
• Great Roasted Carrots: A classic side dish that can be elevated with a drizzle of honey or a sprinkle of fresh herbs.
• Potatoes au Gratin (Dauphinoise): This French-inspired dish is a rich and creamy option that will impress your guests.
• Roasted Sweet Potato Stacks: A unique and tasty alternative to traditional roasted potatoes.

Frequently asked questions