FireCooker Forums

I haven’t had beef ribs nearly as often as I’ve had pork ribs, but I was wondering if anyone here had a special way of cooking them?

I do remember having them once on vacation and they were great.

With pork ribs, I’ve had some of my best results by steaming them before grilling.

I’m afraid I can’t help you Taggart… Don’t think I have ever cooked beef ribs in any way.

I remember barbecuing them once, but I don’t remember how much preparation went into them.

I think they were good… And I remember we let our cats gnaw away at some of the meat right off the bones. I’m not sure that follows the food chain…

Taggart - 27 June 2009 08:11 AM

I haven’t had beef ribs nearly as often as I’ve had pork ribs, but I was wondering if anyone here had a special way of cooking them?

I haven’t done ribs on the grill… I make them in the crockpot with my favorite bbq
sauce because I like them soft like that.

Not getting a lot of help here with rib recipes are you taggart?

perhaps a quick google will help.. google is your friend

stav - 28 June 2009 02:34 PM

Not getting a lot of help here with rib recipes are you taggart?
perhaps a quick google will help.. google is your friend

hehe Yeah, sorry Taggart… but Stav is right and I’ve found virtually any recipe I ever looked for
after googling it.  I just have a problem with beef stuff on the grill.  It’s usually either too dried
out and hard to chew, or it’s not done yet and rare or even med/rare meat totally gags me.

stav - 28 June 2009 02:34 PM

Not getting a lot of help here with rib recipes are you taggart?

perhaps a quick google will help.. google is your friend

Google is my friend… But I do find more personality in the forum here.

I’m pretty fussy about my beef too. I don’t like fat or gristle and I can take some pink meat, but I wouldn’t want to see blood on the plate.

I think the last time I did beef ribs, I probably marinated them in some kind of red wine solution for a while. I think the alcohol breaks down the enzymes to soften the meat, or something like that. That’s the theory, isn’t it?

you are getting too technical for me now Taggart…

I just slap it on, turn it over, and then eat it…

stav - 29 June 2009 02:56 PM

you are getting too technical for me now Taggart…

I just slap it on, turn it over, and then eat it…

hehe Well now there’s a new technique that the Food Network should check into!
“In The Kitchen With Stav… The Slap It On and Turn It Over Show.  Featured on the
next show: BBQ Beef Ribs ala Taggart.”

Looks interesting. FYI, if you want a thicker and richer Mojo, look for the Badia Brand. Even Publix, if you have one, has one thicker than Goya, which I think is quite watered down.