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salchichon
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 Posted - 01/06/2006 : 17:41:31
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Only beef I normally cook is brisket, but we are entering a contest in early March and we have to cook beef short ribs, beef roast (chuck or round), and brisket. What I need are some ideas on how to cook beef ribs and the roast. Which roast is better, chuck or round? About how long are cook times? I plan on cooking some ribs Saturday. Have two slabs that have 4 bones each and the bones are about 8 or 9 inches long. Any help would be appreciated greatly!
Lee
www.chathamartillerybbq.com
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Posted - 01/06/2006 : 18:39:01
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Lee, where in the world is THAT competition?
Sounds like an all beef comp. Is it?
As far as the beef ribs, I've only direct grilled those - never smoked 'em.
And I'm not a fan of beef roast - so I have no idea about that. My mom used to make pot roast when I was growing up, and I hated it! I know that it's not the exact same, but it's close enough that I don't even want to THINK about beef roast.
Brad Morrell
BABY GOT RACK!
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Posted - 01/06/2006 : 18:48:45
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Lee, I cook beef ribs pretty low (190-200). They tend to be pretty fatty with that beef fat/tallow kind of taste, so try to get as much of that to render out as possible. Then they're pretty good. I cook boneless short ribs some, but have never found a way to do them that I really like.
As far as chuck or round goes, basically your talking the difference between butt and ham on a pig. Chuck is the top of the front shoulder, has a fair amount of fat and connective tissue and responds pretty well to pork butt type approaches. Round, depending on whether you're talking top, bottom, or eye, take different approaches. Top and round, I'd cook medium rare and slice thin. Not a lot of fat, and will dry out easily, but not terribly tender cuts so need to be cut thin across the grain. If taking them higher, make sure you've got lots of moisture going on. We've always used top or eye round to make a braised pot roast with onions, carrots, potatoes, and garlic that cooks for about 8 hours, but it's really a braised dish rather than roasted. Bottom round is tougher, more connective tissue, but still not a lot of fat. I'd avoid trying to smoke this one if I could; braising is, again, the better way to cook it.
Let us know how they come out. Hope that helps.
Del in Dublin (CA USA that is)
http://home.comcast.net/~delmorissette/Outdoor_Kitchen_Project/ |
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Posted - 01/06/2006 : 20:47:44
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I'd recommend the chuck for exactly the same reasons that smokingpizza gave, it has a good amount of fat and connective tissue. Cook it like you would a brisket.
Beef ribs are hard to do just right, but search around here on the forum. There are some good tried and true recipes.
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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salchichon
Member
719 Posts |
Posted - 01/06/2006 : 21:18:18
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Contest is "Shoot the Bull" in Hawkinsville, GA. It's held at the harness racing training facility. Cookers all get to cook under a covered arena.
And yes it is all beef. Short ribs, roast, and brisket all count towards Grand Champion. Contest is March 3,4th.
Lee
www.chathamartillerybbq.com
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salchichon
Member
719 Posts |
Posted - 01/07/2006 : 05:28:33
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Put beef ribs on smoker at 7:45. Used a commercial beef rub and removed membrane. One of the slabs I cut almost all of the fat off. The other slab I cut just the hard fat off. After the rub has set on ribs, I plan to place the cut off fat back on the trimmed ribs to self baste.
I will never complain about taking membrane off of spareribs again. Taking the membrane off of beef ribs was like trying to take the pigskin off a football
Lee
www.chathamartillerybbq.com
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Posted - 01/07/2006 : 07:42:31
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Smoke Chuck. I do it ALL the time. Smoke it just like you would a Butt. Makes the best pulled beef in the world.
Same with the ribs. If you have smoked pork ribs, you can just look at the beef ribs and tell when they are done.
PARTY!!!!!
Ed
Lang 84 Deluxe
Brinkmann PitMaster Deluxe
Weber Grill
I Ol' dog
Harley in my shop
Smoke On!!!!!!!
www.kickassbbq.com |
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