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country, baby back, regular

post #1 of 10
Thread Starter 
Yup talking pork ribs. I have had all the varieties and made them different ways from grill to oven to steaming in beer. What im not sure if is there a different way each should be cooked. Used dry rubs, bbq and some just plain.

One thing I have found is beef ribs and pork ribs don't mix and what is good for one doesn't go with the other. Beef ribs are there own animal to say and just can't figure how to make them right.
post #2 of 10

I'm certainly no bbq expert but given the nature of beef in general, i suspect beef would require even more low and slow cooking than pork. A review of various recipes would give you a better idea of the best seasonings for beef ribs but cooking the ribs would simply take longer. 

Can you post what specific problems you are having with beef ribs? 

post #3 of 10

When I do beef ribs, I stick to a very simple rub with salt, pepper, and a little chili powder.  After smoking them for a couple of hours I usually wrap them in foil and finish in the oven to help keep them somewhat moist.  They still end up a little chewy but really tasty.

post #4 of 10

"Country Style" is from the shoulder and can have both dark and white meat in the same piece and need a different technique.  I cook baby backs and St. Louis the same.  Personally I like the St. Louis ribs better.  


Edited by Mike9 - 7/4/15 at 9:07am
post #5 of 10
Thread Starter 
Im sure we all sauce pork ribs but for some reason it just doesn't go with beef ribs. The flavor of beef ribs just seams off to me, unpleasant. The only use I see for them is to flavor spaghetti sauce.
post #6 of 10

I have also occasionally found beef ribs to a little off putting. Not sure what that is but I do know that someone must have an answer because I've had excellent beef ribs with no odd flavor. I suspect better quality ribs might have something to do with it. 

post #7 of 10

I've been able to rotisserie pork back ribs with a really hot fire in 45 minutes. I usually do not sauce them for my boss's as they don't care for the sweetness of bbq sauce. I make my own rubs that simulate Cajun or Western barbeque, even Asian with Chinese five-spice.

 

For Ribs I will usually braise them covered for an hour plus plus before placing them on the grill. Somehow bbq sauce seems better on beef.

Just me.

post #8 of 10

I'm kinda know for my country ribs. Among the 10 friends I have:D. I vertical smoke/ years ago I made some hanging skewers with a nut and washer on the bottom so the meat doesn't fall off. I cut the country ribs in nice size bites. Soak em with some forked cipollini's in brine, heavy on the Jack ,cumin and cayenne. Bag em and leave them in the ice box for 12-24 hrs. Skewer them up and hang them in the smoker.

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post #9 of 10
Thread Starter 
I made the ribs in my large size toaster oven. Put the ribs in a roasting pan cover with foil and cooked 2 hours at 325. After that sauced and did another 30 minutes uncovered. Turned out ok, oh yeah drained pan beforing saucing.
post #10 of 10

I never sauce pork spare ribs. A good rub and mop then onto a 275 smoker for 2-3 hours. Ribs are done when you pick them up in the center and they are floppy. Flip and mop once and hour for 2 hours then start checking every 30 minutes.

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