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country, baby back, regular

657 views 9 replies 7 participants last post by  maryb 
#1 ·
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.
 
#2 ·
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? 
 
#3 ·
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.
 
#7 ·
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.
 
#8 · (Edited)
I'm kinda know for my country ribs. Among the 10 friends I have/img/vbsmilies/smilies/biggrin.gif. 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.
 
#9 ·
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.
 
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