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Author Topic: Beef rib question  (Read 385 times)

bladz

  • WKC Ranger
  • Posts: 593
Beef rib question
« on: August 06, 2019, 06:32:07 PM »
I smoked  a rack of beef ribs last weekend, and the flavor was fantastic but the texture around the bone was like a rubber band! 

I cooked them  for  6 hours  at 250 and pulled them at when they reached 205 degrees.

Is this normal?  They seemed to have a rubbery membrane around each bone.  I was just wondering if I removed  them from the smoker too early? 

Thoughts?






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bbqking01

  • WKC Brave
  • Posts: 360
Re: Beef rib question
« Reply #1 on: August 08, 2019, 07:30:50 AM »
Iíve never done beef ribs, but Iíve been wanting to try them...


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Firemunkee

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  • Posts: 1816
Re: Beef rib question
« Reply #2 on: August 08, 2019, 07:45:30 AM »
I've only had Korean-style beef ribs, which is just cross cut. Those do have that rubbery part around the bone. I eat that part too! Lol

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MacEggs

  • WKC Performer
  • Posts: 3358
Re: Beef rib question
« Reply #3 on: August 08, 2019, 08:36:19 AM »

I can only assume that the ribs you cooked were short ribs?
I much prefer these over cooking beef back ribs, as there is very little meat on those.

Yes, that gnarly, rubber like stuff is around the bones.  I just eat around it.

I have been cooking these a lot since last summer when I can easily get them at the local Asian grocery store.
Sometimes they take 6-8 hours, or they will also handle hot and fast.  Did some last week in just over 3 hours and they were delicious!

Here is a great link describing some of the differences:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-beef-ribs

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jp217p

  • WKC Brave
  • Posts: 177
Re: Beef rib question
« Reply #4 on: August 08, 2019, 10:51:05 AM »
I've cooked beef ribs before and I think what you're talking about might be a membrane. You can eat it if you like. What I do is grip the rib from the top and work a knife between the meat and bone after they've been cooked. Most of the membrane will stay on the bone.

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bladz

  • WKC Ranger
  • Posts: 593
Re: Beef rib question
« Reply #5 on: August 12, 2019, 03:42:11 AM »
Thanks for the replies.  I cooked them up again for our friends and family mini competition. I cooked for 7 hours to a temp of about 210, then wrapped  and rested in a cooler for an hour. 
There was the rubbery membrane around them, but I just removed the meat around the membrane and served them up.
I ended up taking first place.




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michaelmilitello

  • WKC Ranger
  • Posts: 1071
Re: Beef rib question
« Reply #6 on: August 12, 2019, 04:07:03 AM »
Looks awesome.  I love beef ribs.  Theyíre like brisket with a handle.  Short ribs are great because you get a lot of bark.  Yes, the membrane is rubbery.  Thatís normal.  Just cut the meat off like you did. 


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JEBIV

  • WKC Ambassador
  • Posts: 5474
Re: Beef rib question
« Reply #7 on: August 12, 2019, 05:12:09 AM »
Awesome, got my vote
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill