or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Texas style BBQ beef ribs, what are they?
New Posts  All Forums:Forum Nav:

Texas style BBQ beef ribs, what are they?

post #1 of 15
Thread Starter 

So last week I went to a BBQ restaurant. One item on the menu was:

 

Texas style BBQ beef rib $32

 

I noticed the lack of "s" at the end of "rib", and the price (!!). It wasn't a fancy restaurant or anything. 

 

What kind of beef rib is that? I love beef ribs and have been trying to grill them (I've never smoked anything in my life) to great success, and want to try some more, however the beef ribs I get are on the inexpensive side, and I can easily eat 2 or 3 of them in one sitting, so I can't imagine they're the same thing. 

 

Any idea? 

post #2 of 15

Maybe a big short rib?

post #3 of 15

Perhaps prime rib bones.

About 2" thick bone, kinda flattened?

They boil the hell out of them then cover them with sauce.

post #4 of 15

These are rib bones that have been roasted with  the Primal Rib then the plate is removed and they are individually cut and cooked further. The Plaza hotel as well as many other hotels use to have them on their menues. They were cooked with Escoffier Sauce Diavlo and called Ribs a la Diavlo.( they were served with a lobster type  bib on a huge platter  as they were huge. Then the hotels started to serve them cut in half.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 15

Well, a few points to make. Texas style generally denotes a low and slow barbecue and a dry rub (at the most) on the meat. At the price point mentioned for a single rib i would have to guess that it is a "short rib" recipe, and probably just dressed with salt and pepper. While you might be able to polish off several standard beef ribs, the short rib is incredibly rich (beef cheesecake, really) and one rib should be a nice portion.

 

I've been doing these on the Weber Smoky mountain for 14hrs at 250* and they are awe-inspiring and sickeningly decadent...

post #6 of 15

Short plate ribs are what I used to buy, 4 long ribs with about 2 inches of meat on top. Low and slow on the BBQ pit and you have some of the best eating beef there is off a smoker. They are expensive to buy and take a long time to cook and you need to get them just right, underdone they are chewy, overdone they dry out. Dinosaur bones, each was 4 inches long and had over a pound of meat on it. Leftovers made some of the best hash on the planet! I would simmer the bones for beef stock after trimming off the cooked meat,

 

Scroll to the bottom

 

http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/

post #7 of 15
@MaryB has nailed it!
Beef ribs of this type were always so cheap and I would oven roast them at least 3 times a month.
Then they disappeared from the Texas grocery stores.
Was able to have a few when we butchered a steer every year but they were a bit of a disappointment as the animal would be rather small as this fit our needs.

Then there came the ohso chic and popular short ribs that dominated the restaurant menus and the price shot sky high so I just ignored them.
Funny thing the same thing happened to skirt steak fajitas.
Cheap beef becomes popular and those that grew up eating them can rarely afford them these days.....unless you use chicken and in my book fajita meat is not chicken nor shrimp nor even pork which does make a decent tortilla filling but goes by other names depending upon which preparation and sauces are used.
Don't even get me started on fish.

The beef rib started making a comeback at ground zero Lockhart Texas (Smitty's)
The reigning 'Q joint in business for generations smoked a very decent rib roast (prolly a select grade as you can get away with that when you are a master of the art we call Texas BBQ) and we would make a Saturday trip at least once a month and buy a hunk or two....take come and remove those heavenly ribs and gnaw on them and wash it down with cold Shiner Bock.

It seems that my long ago ribs are making a comeback.
No longer cheap to buy and just cannot seem to bring myself to shell out that amt of $$$ just to gnaw a bone.
Of course if we happen to be at a cook off and someone accosted my person, begging me to please eat this no one else can hold another bite I just might allow my arm to be twisted.....
If it comes with the offer of a Shiner.

mimi
post #8 of 15
Thread Starter 

Awesome, thanks so much for all the info, especially @MaryB !! 

 

So what I usually buy are back ribs. 

 

And so there are two types of short ribs, plate and chuck. Hmm. I'm going to have to study some more to be able to tell exactly where the come from on the carcass... for some reason I still have trouble locating beef cuts on the animal. 

 

Thanks guys!

post #9 of 15
Hmmm.
Don't trust that Texas Monthly mentions Blacks as the premier joint in Lockhart.

Barbeque in Central Texas is a slippery slope.
It is Smittys that is the first with the ribs way back before the famous family row that cause a rift between this generation's caretakers of the pit.

Blacks was the end of an era and means no more to Smitty devotees than the rediculous toe shapes on boots.
Everybody knows boots are meant to have a slightly rounder toe.
Not square and certainly not "snipped".

'scutes me for the rants.
That is all.
mimi
Edited by flipflopgirl - 1/13/15 at 5:51am
post #10 of 15

For all things meat and here is the beef section http://www.askthemeatman.com/beef.htm

post #11 of 15
Another excellent link....
@MaryB you are dialed in there GF.

mimi
post #12 of 15
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

And so there are two types of short ribs, plate and chuck. 

Correction: apparently there are three types of short ribs (http://www.chefs-resources.com/Beef-Short-Ribs): 

• Short ribs from the back ribs

• Short ribs from the plate

• Short ribs from the chuck (a.k.a. flanken ribs)

 

.... still learning. 


Edited by French Fries - 1/13/15 at 8:23pm
post #13 of 15

Perhaps a Texas style BBQ variation on this

 

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #14 of 15
Quote:
Originally Posted by cheflayne View Post
 

Perhaps a Texas style BBQ variation on this

 

 

WOW!!!!!!!!!!  I never knew that a beef rib could be sooooooooo huge!!!!!!!!!!!!!!!!!!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #15 of 15
If... You want learn EVERYTHING there is to know about cooking ribs, go to AmazingRibs.com.

It is unquestionably the most informed and informative website for ribs.

The guy that started it is named Meathead... He just got bought out, someone showed him the money.
Edited by Wartface - 2/21/15 at 2:35am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Texas style BBQ beef ribs, what are they?