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Beef rib question
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Topic: Beef rib question (Read 717 times)
bladz
WKC Ranger
Posts: 1184
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 Ranger
Posts: 1620
Re: Beef rib question
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Reply #1 on:
August 08, 2019, 07:30:50 AM »
I’ve never done beef ribs, but I’ve been wanting to try them...
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Firemunkee
WKC Ranger
Posts: 1971
Re: Beef rib question
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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: 3477
Re: Beef rib question
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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: 218
Re: Beef rib question
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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: 1184
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 Performer
Posts: 4028
Re: Beef rib question
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Reply #6 on:
August 12, 2019, 04:07:03 AM »
Looks awesome. I love beef ribs. They’re like brisket with a handle. Short ribs are great because you get a lot of bark. Yes, the membrane is rubbery. That’s normal. Just cut the meat off like you did.
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JEBIV
WKC Ambassador
Posts: 10688
Re: Beef rib question
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Reply #7 on:
August 12, 2019, 05:12:09 AM »
Awesome, got my vote
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Weber Kettle Club Forums
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Charcoal Grilling & BBQ
(Moderators:
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,
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) »
Beef rib question