Got a mess of beef back ribs for a dollar a pound yesterday. They don't
look like they've got a ton of meat on them, and I usually make pork
ribs. Any advice for a first-timer?

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"Serene Vannoy" > wrote in message
...
> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> look like they've got a ton of meat on them, and I usually make pork ribs.
> Any advice for a first-timer?
>
> Serene
> --
> 42 Magazine, celebrating life with meaning. Inaugural issue is here!
> http://42magazine.com
>
> "But here's a handy hint: if your fabulous theory for ending war and all
> other human conflict will not survive an online argument with humourless
> feminists who are not afraid to throw rape around as an example, your
> theory needs work." -- Aqua, alt.polyamory
>
>
Where in the SF Bay Area did you get beef ribs that cheap?
Thanks a bunch,
Hugh

On May 4, 4:05*pm, "Hugh" > wrote:
> "Serene Vannoy" > wrote in message
>
> ...> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> > look like they've got a ton of meat on them, and I usually make pork ribs.
> > Any advice for a first-timer?
>
> > Serene
> > --
> > 42 Magazine, celebrating life with meaning. Inaugural issue is here!
> >http://42magazine.com
>
> > "But here's a handy hint: *if your fabulous theory for ending war and all
> > other human conflict will not survive an online argument with humourless
> > feminists who are not afraid to throw rape around as an example, your
> > theory needs work." -- Aqua, alt.polyamory
>
> Where in the SF Bay Area did you get beef ribs that cheap?
> Thanks a bunch,
> Hugh

this is my all time favorite Beef Rib grilling recipe....

Beef Ribs with Cabernet Sauce
from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S.
McRae

Prep Time: 15 minutes
Marinating Time: 8 to 12 hours
Grilling Time: 1-1/2 to 2 hours
Rub
2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

2 beef rib racks, about 5 pounds

Sauce
1-1/2 cups barbecue sauce
1 cup Cabernet Sauvignon

Kosher salt
Freshly ground pepper

1. In a small bowl combine the rub ingredients.

2. Trim the ribs of any excess fat. Press the rub into the meat, cover
with plastic wrap, and refrigerate for 8 to 12 hours.

3. Allow the ribs to stand at room temperature for 20 to 30 minutes
before grilling. Sear them over direct medium heat (350°F to 450°F),
with the lid closed as much as possible, until evenly browned, about
10 minutes, turning once. Transfer to a heavy-gauge aluminum pan,
large enough to hold the ribs in one layer. If necessary, cut the ribs
into smaller sections.

4. In a medium saucepan whisk the sauce ingredients. Bring to a boil
over high heat. Pour the sauce over the ribs and tightly cover with
aluminum foil.

5. Grill the ribs over indirect medium heat, with the lid closed,
until very tender, 1-1/2 to 2 hours, turning once.

6. Remove the ribs from the pan and cut into one- or two-rib pieces.
Skim off any fat from the sauce and season with salt and pepper. Serve
the ribs hot with the sauce on the side.

Makes 4 servings

Hugh wrote:
> "Serene Vannoy" > wrote in message
> ...
>> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
>> look like they've got a ton of meat on them, and I usually make pork ribs.
>> Any advice for a first-timer?

> Where in the SF Bay Area did you get beef ribs that cheap?
> Thanks a bunch,

Safeway in San Leandro. It looked like an advertised special, not a
used-meat kind of thing.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Serene Vannoy > wrote:

> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> look like they've got a ton of meat on them, and I usually make pork
> ribs. Any advice for a first-timer?

If there's a membrane on the inside surface of the ribs, I'd remove it
for whatever method of cooking you decide on. I know my first statement
is controversial here. But here's the thing. You'll either like the ribs
the same or better after removing the membrane. Where's the downside?
I'm much more familiar with regular ol' beef ribs and don't know the
last time I bought back ribs, so others will have to give best methods.

leo

On May 4, 6:30*pm, Leonard Blaisdell >
wrote:
> In article >,
> *Serene Vannoy > wrote:
>
> > Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> > look like they've got a ton of meat on them, and I usually make pork
> > ribs. *Any advice for a first-timer?
>
> If there's a membrane on the inside surface of the ribs, I'd remove it
> for whatever method of cooking you decide on. I know my first statement
> is controversial here. But here's the thing. You'll either like the ribs
> the same or better after removing the membrane. Where's the downside?

I think they may kepp moisture in. I never thought about removing the
membranes. Also, I like chewing the browned membrane off of the
bones. Yeah, I'm an animal when it comes to bone-in meat.

> I'm much more familiar with regular ol' beef ribs and don't know the
> last time I bought back ribs, so others will have to give best methods.
>
> leo

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

"Serene Vannoy" > wrote in message
...
> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> look like they've got a ton of meat on them, and I usually make pork ribs.
> Any advice for a first-timer?
>
> Serene

Do you have a dog? <g>
I don't care for beef ribs, they taste too bone-y to me. If I had a bunch,
though, I'd roast them slowly and use them to make beef stock.

In article >,
Serene Vannoy > wrote:

> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> look like they've got a ton of meat on them, and I usually make pork
> ribs. Any advice for a first-timer?
>
> Serene

I just did a batch of those last weekend. :-) I followed the package
instructions. They've been cheap here lately too. I did 6 lbs. and
braised them at 325 for 3 hours, then took them out to the BBQ and
smoked them for 30 minutes.

They were lovely.

They have more meat on them than you might think...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,
> Serene Vannoy > wrote:
>
>> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
>> look like they've got a ton of meat on them, and I usually make pork
>> ribs. Any advice for a first-timer?
>>
>> Serene
>
> I just did a batch of those last weekend. :-) I followed the package
> instructions. They've been cheap here lately too. I did 6 lbs. and
> braised them at 325 for 3 hours, then took them out to the BBQ and
> smoked them for 30 minutes.
>
> They were lovely.
>
> They have more meat on them than you might think...
> --
> Peace! Om
>

Braised?! You mean you boiled them first! OMG. (giggling)

Jill

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> >> look like they've got a ton of meat on them, and I usually make pork
> >> ribs. Any advice for a first-timer?
> >>
> >> Serene
> >
> > I just did a batch of those last weekend. :-) I followed the package
> > instructions. They've been cheap here lately too. I did 6 lbs. and
> > braised them at 325 for 3 hours, then took them out to the BBQ and
> > smoked them for 30 minutes.
> >
> > They were lovely.
> >
> > They have more meat on them than you might think...
> > --
> > Peace! Om
> >
>
> Braised?! You mean you boiled them first! OMG. (giggling)
>
> Jill

<snicker> Shades of moosemeat eh?

Actually, I used my table top roaster and put them up on a rack at 325
for 3 hours. It tends to braise more than roast as it keeps them from
drying out but they are up out of the drippings. I was doing 6 lbs. at
one time.

The BBQ finished them nicely. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>> In article >,
>>> Serene Vannoy > wrote:
>>>
>>>> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
>>>> look like they've got a ton of meat on them, and I usually make pork
>>>> ribs. Any advice for a first-timer?
>>>>
>>>> Serene
>>> I just did a batch of those last weekend. :-) I followed the package
>>> instructions. They've been cheap here lately too. I did 6 lbs. and
>>> braised them at 325 for 3 hours, then took them out to the BBQ and
>>> smoked them for 30 minutes.
>>>
>>> They were lovely.
>>>
>>> They have more meat on them than you might think...
>>> --
>>> Peace! Om
>>>
>> Braised?! You mean you boiled them first! OMG. (giggling)
>>
>> Jill
>
> <snicker> Shades of moosemeat eh?
>
> Actually, I used my table top roaster and put them up on a rack at 325
> for 3 hours. It tends to braise more than roast as it keeps them from
> drying out but they are up out of the drippings. I was doing 6 lbs. at
> one time.
>
> The BBQ finished them nicely. :-)

Jill knows nothing about Q...

-dk

D K wrote:
> Omelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> "Omelet" > wrote in message
>>> news >>>> In article >,
>>>> Serene Vannoy > wrote:
>>>>
>>>>> Got a mess of beef back ribs for a dollar a pound yesterday. They
>>>>> don't
>>>>> look like they've got a ton of meat on them, and I usually make pork
>>>>> ribs. Any advice for a first-timer?
>>>>>
>>>>> Serene
>>>> I just did a batch of those last weekend. :-) I followed the package
>>>> instructions. They've been cheap here lately too. I did 6 lbs. and
>>>> braised them at 325 for 3 hours, then took them out to the BBQ and
>>>> smoked them for 30 minutes.
>>>>
>>>> They were lovely.
>>>>
>>>> They have more meat on them than you might think...
>>>> --
>>>> Peace! Om
>>>>
>>> Braised?! You mean you boiled them first! OMG. (giggling)
>>>
>>> Jill
>>
>> <snicker> Shades of moosemeat eh?
>>
>> Actually, I used my table top roaster and put them up on a rack at 325
>> for 3 hours. It tends to braise more than roast as it keeps them from
>> drying out but they are up out of the drippings. I was doing 6 lbs.
>> at one time.
>>
>> The BBQ finished them nicely. :-)
>
> Jill knows nothing about Q...
>

I didn't have anything to add to this thread until today. I was chatting
with a lady of Mexican origin in the HEB while we were both waiting to
buy shrimp. She had a package of those big beef ribs and she told me how
she makes them.

She looks for a package with the least amount of fat. She cuts them into
individual ribs. She puts a rub on them like the kind used for ribs or
brisket then puts them in a covered dutch oven with a little water and
bakes them for 1.5 hours at 350° F. She said to serve them with barbecue
sauce on the side if you like or to even bake them in the sauce, but she
doesn't do this.

Thought I'd pass it along FWIW

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Serene Vannoy wrote:
> Got a mess of beef back ribs for a dollar a pound yesterday. They don't
> look like they've got a ton of meat on them, and I usually make pork
> ribs. Any advice for a first-timer?
>
> Serene
> --
put them on a rack in the oven at 350F bake them for about an hour,
(keep the drippings if you like or throw them away) then put into a
big pot ( 4-6 quart dutch oven) with one whole onion, (maybe two
onions) cut up chunks of carrots, the same with the celery, throw in a
few garlic cloves bring to a boil, and then simmer for a few hours.
add kosher salt for taste & fresh ground pepper. put into the fridge
overnite. in the morning, scrape off most of the fat, but not all, as
this is needed for flavor. put into storage jugs & freeze. you now
have beef broth to use for rice, veggies, gravies, vegetable soup,
etc.

harriet & critters in azusa, ca