Brontosaurus Bones – Monster BBQ Beef Ribs!

barbecue beef ribs are really great as easy as 1-2-3. But we know that for a while '.

I grew up in Texas and I remember once a boy, my family went to dinner at a chain restaurant called Victoria's Station. It 'was a classic 70's chain, where guests can actually eat in an old car. Great stuff for kids. It 'been a place, Prime Rib, but also present menu of beef ribs as well as a product to cut their Prime Rib. I only know that were enormous and full of meatsticky with the sauce. Since then I tried to make great beef ribs. In the case of these ribs is not the cooking of the ribs, as it is to find a suitable cook ribs.

Steve Raichlen's book "The Barbecue Bible, he writes about beef ribs – ribs dinosaur called back ribs from the grocery store. While I like this book, for the most part, I could no longer with the recipe . He is not alone in recommending a Back Ribs recipe rib of beef. OnSurface seems logical, are cut from the rib, so the meat is tender and tasty. But have you ever seen those ribs? You are nothing but bones with some meat thrown! You can not butcher it trying to get the most out of the first rib as possible to sell the debt at a higher price. But it can be great ribs! I mean, the best beef ribs I always call her brontosaurus bone.

All you have to do is look – please manager meat to order for you – areBeef ribs # 123B. This is the code of national guidelines Meat Processors (Nampa) for a three-rack of ribs cut from the floor. I'm not kidding when I tell you, it took years to find and experiment with this recipe for beef ribs, but are a bit 'slow.

Take this for several reasons: the food is spicy, while the harder, like a muscle work is greater and the taste of meat. And I said, are huge? Indeed, a third rib rack weighs about 15 pounds before cooking! Enough toyou cry like a baby. (these ribs are the same as “short ribs” in the store that are popular for braising)

If you can get your hands on these ribs, here’s how to cook them: If you smoke them, you will need to smoke these for a while – if you keep the rack whole, they take about 12 hours at 200 degrees. If you cut them into individual ribs, they take about 8 hours. If you don’t have a smoker, or don’t want to deal with smoking this time of year, use you oven. Put the ribs in a hot oven- 450 or so for 45 minutes or so to develop a bit of a crust, then wrap in foil and continue to cook in a low oven- 2000 degrees. Cook them for 8 hours or so, or more, to your desired tenderness. I like a little fight left in the meat, but some prefer them to be fall apart tender.

What about a fancy rib rub? Don’t bother! There simply is no better rub for brisket, these ribs, steaks or any beef product than: kosher salt and pepper. Period.

Like Brisket, big cuts require a lot of seasoning, so go heavy – you have a lot of internal surface area to cover. At my old BBQ joint it was rare for anyone to eat more than 1.5 of these. These are Bovine Bliss!