I’ve always wondered why everyone doesn’t just use beef ribs vs pork ribs. My guess is it’s cause beef ribs are much more difficult to cook and they take more time than pork ribs. Team beef ribs!
Verbull710
Depends how they’re cut – a lot of times all that’s really left is the meat betwixt the bones. Complete ripoff at that point. But if they’re cut right then yes they’re great
Issyv00
I’ve heard that it can be difficult to find a rack with a good meat to bone ratio.
DampCoat
I havnt ever cooked or tried these. What’s the rub? And I’d assume no sauce?
Averen
I don’t think they’re underrated at all just expensive lol, and fairly rare to find
bagelbelly
I don’t think they are. Once you factor in the bones and the minimal amount of meat, they are quite overpriced.
CrzyRican
I wouldnt say theyre underrated, it’s just that spending that much money, time, and effort cooking something with more bone than meat just doesn’t seem worth it. There’s no meat in the top of the bone just in between. I’ve seen some beef back ribs that just looked like bones with connective tissue and barely any meat at all, and the price per pound was not even close to ideal, I actually think the fact that stores sell them at anything over a dollar a pound is crazy since they usually just cut off all the ribeye meat and sell the trash leftover as back ribs. Look into plate ribs or uncut short ribs, they have an insane amount of meat on the actual bone that after cooking ends up looking like a meat lollipop 😆. Just made some this past weekend and they totally blew me away. Super tender but still kept a competition bite, and kind of melts in your mouth without being mushy. They’re just hard to find unfortunately and tend to be pricey as hell compared to pork ribs.
Key-Introduction-126
I actually prefer the beef back ribs to spareribs and definitely to baby back ribs. Simple SPG with crispy rendered beef fat always gets me. My local business Costco carries some pretty meaty ones and at $3.99/lb is pretty much on par with non-sale sparerib supermarket prices here in the SF Bay Area.
KaleScared4667
More like overrated. American butchers cut all the meat off the bone. The price per edible pound after cooking is probably more than a filet or rib eye. If you can find a butcher that leaves meat on the bone – then you are luckier than most.
10 Comments
I’ve always wondered why everyone doesn’t just use beef ribs vs pork ribs. My guess is it’s cause beef ribs are much more difficult to cook and they take more time than pork ribs.
Team beef ribs!
Depends how they’re cut – a lot of times all that’s really left is the meat betwixt the bones. Complete ripoff at that point. But if they’re cut right then yes they’re great
I’ve heard that it can be difficult to find a rack with a good meat to bone ratio.
I havnt ever cooked or tried these. What’s the rub? And I’d assume no sauce?
I don’t think they’re underrated at all just expensive lol, and fairly rare to find
I don’t think they are. Once you factor in the bones and the minimal amount of meat, they are quite overpriced.
I wouldnt say theyre underrated, it’s just that spending that much money, time, and effort cooking something with more bone than meat just doesn’t seem worth it. There’s no meat in the top of the bone just in between. I’ve seen some beef back ribs that just looked like bones with connective tissue and barely any meat at all, and the price per pound was not even close to ideal, I actually think the fact that stores sell them at anything over a dollar a pound is crazy since they usually just cut off all the ribeye meat and sell the trash leftover as back ribs. Look into plate ribs or uncut short ribs, they have an insane amount of meat on the actual bone that after cooking ends up looking like a meat lollipop 😆. Just made some this past weekend and they totally blew me away. Super tender but still kept a competition bite, and kind of melts in your mouth without being mushy. They’re just hard to find unfortunately and tend to be pricey as hell compared to pork ribs.
I actually prefer the beef back ribs to spareribs and definitely to baby back ribs. Simple SPG with crispy rendered beef fat always gets me. My local business Costco carries some pretty meaty ones and at $3.99/lb is pretty much on par with non-sale sparerib supermarket prices here in the SF Bay Area.
More like overrated. American butchers cut all the meat off the bone. The price per edible pound after cooking is probably more than a filet or rib eye. If you can find a butcher that leaves meat on the bone – then you are luckier than most.
Give me pork every time over these.