What’s the best way to cook beef ribs ?

9 Answers

  • 2 weeks ago

    Cooking tender beef ribs, just get a whole rack of beef short ribs (don’t bother with beef back ribs) thaw them out and make a rub, try sea salt, pepper, Johnny’s, cumin chili powder, accent and brown sugar, rub the rack, wrap it in foil and store in the fridge over night, next morning set the ribs out to get up to room temperature, fire up the smoker to 225f-250f, absolutely no hotter than 250, stay closer to 225f, smoke the ribs for 2 to 3 hours, using a couple good sized pans of wood chips (I like hickory) then wrap the ribs up in foil and continue to cook, I usually transfer them to the oven at this point cook for 2 -3 more hours then remove the foil and cook for the last 1/2 hour to hour the rib meat will shrink and you will see the bones sticking out, they should be at about 205f, use a thermometer but just don’t touch the bone because it will cause the reading to be inaccurate. I would say don’t put any BBQ sauce on the beef ribs but maybe have some handy for dipping. and there you have it wonderful beef short ribs.

  • Anonymous
    4 weeks ago

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  • denise
    Lv 7
    4 weeks ago

    Look on Google, there should be some recipes / methods on there.

  • 4 weeks ago

    I prefer grilled beef ribs.

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  • 4 weeks ago

    Albeit not as famous as pork ribs, meat ribs are an extraordinary other option and cook correspondingly to a rack of pork ribs. The key to divine meat ribs is to cook them low and delayed over aberrant warmth; this makes them delicate and delightful, however it keeps them from drying out.

    A decent marinade will likewise help make tumble off-the-bone meat, and this basic one adds flavor from garlic, thyme, red wine, and soy sauce. A few people keep thinking about whether you need to bubble ribs prior to flame broiling, envelop them by foil during flame broiling, or follow other grill rib-related tips, however none of these means are important for this simple and successful formula.

    There are two cuts of meat ribs: back ribs and short ribs. For this formula, you need to use back ribs, as short ribs (with the bone) advantage from an alternate cooking technique, for example, braising. As a little something extra, back ribs are likewise more affordable.

  • Low and slow.  If you have a smoker cook at 225-250F for 4-5 hours.  Don't have one?  Apply dry rub of choice.   Just cook in your oven (250 degrees for 4-5 hours).

  • Anonymous
    1 month ago

    oven,,,heres how to make em juicy.....2 racks baby back ribs (about 5 pounds)

    1/4 cup soy sauce

    2 tablespoons cup dried oregano

    2 tablespoons onion powder

    2 teaspoons garlic powder

    2 cups lemon-lime soda

    1/2 cup unsweetened pineapple or orange juice, optional

    You want to cook ribs low and slow in the oven until their temperature reads between 170–180°. At this temperature, the fat and collagen in the ribs begin to break down, making them ultra-tender. Using a meat thermometer like this Thermapen is a great way to check the internal temperature of your ribs so you can pull them from the oven at their optimal level of doneness.

    Be sure to have plenty of aluminum foil on hand to cover the ribs as they bake in the oven. This is basic—but essential.

    Use a large baking dish made of ceramic, cast iron or metal. The pan should be large enough to lay the racks of ribs flat and at least 2 inches deep to hold the cooking liquid also.I add carrots on top,yummy

    Attachment image
    Source(s): fall off the bone already
  • kswck2
    Lv 7
    1 month ago

    Try it this way, in a crock pot. 

                     Crock pot_ Slow-Cooked German Short Ribs

    Recipe By :

    Serving Size : 0 Preparation Time :0:00

    Categories :

      Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

      2 tablespoons flour

      1 teaspoon salt

         1/8 teaspoon black pepper

      3 pounds beef short ribs

      2 tablespoons oil

      1 lsrge onion -- sliced

         1/2 cup dry red wine

         1/2 cup chile sauce

      3 tablespoons packed brown sugar

      3 tablespoons vinegar

      1 tablespoon worcestershire sauce

         1/2 teaspoon dry mustard

         1/2 teaspoon chili powder

      2 tablespoons additional floour

         1/4 cup water

    In a small bowl, combine 2 tablespoons flour, salt and pepper. Coat short ribs in flour mixture.

    In a large skillet, heat oil over medium high heat and brown short ribs on all sidees.

    In a slow cooker, combine everything except the additional floour and water. Mix completely. Add short ribs and cover.

    Cook short ribs on Low 6-8 hours.

    Remove ribs, turn slow cooker to High. Mix additional floour with water to for a slurry. Stir into sauce. Cook for 10 minutes or until mixture is slightly thickened.

    Serve sauce over ribs.

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  • 1 month ago

    Slowly              .

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