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.

lot of thanks for sharing this topic and i want to share this with some of my close friends.

You can google some recipes to see whic one looks good and suits your style the most.
However if any of you are a customer at Macys, chekout this site for its coupons.

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… smile