Anyone tried the Costco beef ribs? Looks like there is barely any meat
Anyone tried the Costco beef ribs? Looks like there is barely any meat
by WeirdAddress3170
28 Comments
vote4kyle
Those are beef back ribs. You want the plate ribs.
TheGreenAlchemist
Dude, the last time they had plate ribs at my Costco my dog literally pulled them off my kitchen counter and ate them before I even got a taste. I’m not ashamed that I cried lol. And I’ve never seen them at Costco since.
Rolex_throwaway
Beef back ribs. They’re a different kind of rib than what you are looking for.
VeryDerison
I’ll get some and cook direct heat with a mop sauce. You’re correct that there’s not much meat and you might be surprised that once cooked they shrink up more than you’d think.
BUT, the bones are great for making beef stock, and that’s the real reason I get these occasionally.
dar3productions
Beef back are like this. Beef short ribs are the meaty ones
Mikesiders
These are great but there’s a distinction between plate ribs (the Dino ribs you usually see) and these.
The beef back ribs usually take 2-3 hours to smoke and while there is minimal meat, they’re not as heavy at the plate ribs and you can knock out a couple of these. Also way more affordable. I enjoy doing these if I’m pressed for time and still want beef ribs.
armrha
Back ribs are pretty sparse but can be tasty. Just don’t put a lot of work into them, lol
gamelover42
I tried cooking a rack of back ribs like those that I got from winco. By the time they were done cooking there was no edible meat on them. I can’t figure out why people would buy them
RollingBlue27
Yeah, I just made them last weekend cause Costco doesn’t sell short rib roasts. They were decent. I chopped the leftovers up and added to ramen which was fire. Probably wouldn’t go for them again. [Beef ribs, wings, and beef kielbasas](https://imgur.com/a/a6gAPXG)
JCuss0519
Beef back ribs tend to be pretty thin on the meat, but they can be quite tasty!
Loud-Chicken6046
I’ve never had good beef ribs from a store. They’re always 85% bones.
fav13andacdc
I like them. It’s the rib connected to the ribeye. Low and slow with salt and pepper until tender.
Dolophonos
They are more akin to pork ribs. Cook faster, less meat, need less seasoning. I’ve made them twice, both times I over-salted them.
blzzardhater
For beef back ribs, I only buy them from Costco. They’re far meatier than anything you’ll get at the local supermarket.
ts355231
I’ve made beef back ribs twice and I don’t think it’s even worth the time. The meat that is there is pretty tasty but there’s just not enough of it. The meat off of one rack was not even satisfying enough for me and I’m a small dude.
Icy_Custard_8410
Waste of time imho
Underwater_Karma
Back ribs are the ribs cut off a standing rib roast to make a prime rib so they deliberately have as little meat as possible.
They very tasty, but so little meat I don’t think they’re worth the trouble. But they’re not very expensive either
Sekshual_Tyranosauce
They will smoke ok but better for soup IMO.
random_notrandom
I cook these for my mom when she comes on days I’m doing pork ribs for everyone else. (She can’t have pork due to a gut reaction). TMI…. I’ve cooked these several times to count and have found that they they always come out texture and tasting like little tender pieces of beef roast on a bone. I’ve asked her what seasoning she likes so far and it’s always SPG.
Reen1980
Best to find a butcher
pmac109
I’ve got some beef back ribs I’m planning on doing this weekend
Cocoa_Pug
These used to be like $10 for 2 racks at Walmart/Sams a year ago.
Stalaktitas
These you can cook at 325 with some smoke and be done in 3 hours. Quick cook, goes great with some cold beer, buns and coleslaw. I would not call this a waste of time, it’s just the whole another thing than Dino ribs – brisket on the stick.
Inevitable-Drag-1704
It helps to pick through them and find the ones with a bit more meat.
Beef back ribs are expensive compared to how much meat youll get with other cuts, but I look at them as a rare treat.
PancakesandScotch
Beef back is different than beef plate ribs.
These are great, but they don’t yield much meat
SloCalLocal
Back ribs are a thing here on the Central Coast of California. I like em smoked, no wrap.
Locally they tend to be grilled and can be rather tough, but smoked properly they are kick-ass. I often serve em with linguisa and/or Swiss sausage. The best seasoning for them is up for debate, but the late Norm Eggen’s Old Country Deli dry rub is contender.
Sea-Foundation6975
Back ribs… make a damn fine broth, though. I’d give ‘em away every now and then when I was cutting.
28 Comments
Those are beef back ribs. You want the plate ribs.
Dude, the last time they had plate ribs at my Costco my dog literally pulled them off my kitchen counter and ate them before I even got a taste. I’m not ashamed that I cried lol. And I’ve never seen them at Costco since.
Beef back ribs. They’re a different kind of rib than what you are looking for.
I’ll get some and cook direct heat with a mop sauce. You’re correct that there’s not much meat and you might be surprised that once cooked they shrink up more than you’d think.
BUT, the bones are great for making beef stock, and that’s the real reason I get these occasionally.
Beef back are like this. Beef short ribs are the meaty ones
These are great but there’s a distinction between plate ribs (the Dino ribs you usually see) and these.
The beef back ribs usually take 2-3 hours to smoke and while there is minimal meat, they’re not as heavy at the plate ribs and you can knock out a couple of these. Also way more affordable. I enjoy doing these if I’m pressed for time and still want beef ribs.
Back ribs are pretty sparse but can be tasty. Just don’t put a lot of work into them, lol
I tried cooking a rack of back ribs like those that I got from winco. By the time they were done cooking there was no edible meat on them. I can’t figure out why people would buy them
Yeah, I just made them last weekend cause Costco doesn’t sell short rib roasts. They were decent. I chopped the leftovers up and added to ramen which was fire. Probably wouldn’t go for them again.
[Beef ribs, wings, and beef kielbasas](https://imgur.com/a/a6gAPXG)
Beef back ribs tend to be pretty thin on the meat, but they can be quite tasty!
I’ve never had good beef ribs from a store. They’re always 85% bones.
I like them. It’s the rib connected to the ribeye. Low and slow with salt and pepper until tender.
They are more akin to pork ribs. Cook faster, less meat, need less seasoning. I’ve made them twice, both times I over-salted them.
For beef back ribs, I only buy them from Costco. They’re far meatier than anything you’ll get at the local supermarket.
I’ve made beef back ribs twice and I don’t think it’s even worth the time. The meat that is there is pretty tasty but there’s just not enough of it. The meat off of one rack was not even satisfying enough for me and I’m a small dude.
Waste of time imho
Back ribs are the ribs cut off a standing rib roast to make a prime rib so they deliberately have as little meat as possible.
They very tasty, but so little meat I don’t think they’re worth the trouble. But they’re not very expensive either
They will smoke ok but better for soup IMO.
I cook these for my mom when she comes on days I’m doing pork ribs for everyone else. (She can’t have pork due to a gut reaction). TMI…. I’ve cooked these several times to count and have found that they they always come out texture and tasting like little tender pieces of beef roast on a bone. I’ve asked her what seasoning she likes so far and it’s always SPG.
Best to find a butcher
I’ve got some beef back ribs I’m planning on doing this weekend
These used to be like $10 for 2 racks at Walmart/Sams a year ago.
These you can cook at 325 with some smoke and be done in 3 hours. Quick cook, goes great with some cold beer, buns and coleslaw. I would not call this a waste of time, it’s just the whole another thing than Dino ribs – brisket on the stick.
It helps to pick through them and find the ones with a bit more meat.
Beef back ribs are expensive compared to how much meat youll get with other cuts, but I look at them as a rare treat.
Beef back is different than beef plate ribs.
These are great, but they don’t yield much meat
Back ribs are a thing here on the Central Coast of California. I like em smoked, no wrap.
Locally they tend to be grilled and can be rather tough, but smoked properly they are kick-ass. I often serve em with linguisa and/or Swiss sausage. The best seasoning for them is up for debate, but the late Norm Eggen’s Old Country Deli dry rub is contender.
Back ribs… make a damn fine broth, though. I’d give ‘em away every now and then when I was cutting.
That’s cause they’re beef back ribs