- Oct 25, 2016
- Reaction score
I'm pretty sure the restaurants are getting the good beef ribs. I can't find any good ones either.I like both but it's hard to find decent beef ribs to cook and good luck finding an honest to God butcher anymore. When I go to what passes for a butcher counter in any of the stores these days and ask for plate ribs I get blank stares. All they ever have in the case are shiners (aka back ribs) which I refuse to waste money on. I can't even find chuck ribs. If it doesn't come out of a friggin box what passes for a butcher in stores these days won't know anything about it.When i do pork ribs, i do half sauced and half dry. Most of the time.Better cooked low and slow in a proper smoker. Barbeque is all about low and slow cooking tougher cuts of meat so they break down and tenderize. The tougher cuts are typically the tastier cuts so haste makes waste and sauce hides the great flavor of the meat you've worked so hard to get. If you go smearing sauce on beef brisket in Texas you're liable to be strung up.Seems like overkill for ribs.
I just put some rub(salt pepper ground mustard chili powder garlic cayenne and paprika) on em, and throw em on the grill for 4 hours or so. You cant beat it.
Sauce doesnt touch my beef ribs, though!
Beef ribs are 10 times better than pork.