beef vs pork ribs

[crosshill]

What is everyones preference, beef or pork ribs? I went out looking for beef ribs this weekend and couldn't find any so I bought pork and tried the 3-2-1 method. They turned out great. I have a butcher friend in town that offered to cut me a bunch of beef ribs if I'll give him a week or so notice. Do I stick with pork now or are they both equally good? Any differences required between smoking pork or beef ribs?

thanks
crosshill

[nshaw65]

I always do pork. I like the tast better.
The only time I do beef is when my Redneck friend from Tennesee comes to visit. He won't eat anything but beef ribs.

[nshaw65]

What part of Okla. are you from? I grew up in Blackwell, over by Ponca City in the Northern part of the state.

[crosshill]

I live in central Oklahoma just south of Norman. Little place called Noble Oklahoma. I get to California on business occasionally, usually down south around Ontario or Anahiem but a few weeks ago I was a little closer to you, I was up by Oxnard.

crosshill

[skippyp]

my preference in flavor is beef ribs. However, I can only seem to find ones with very little meat on the bones. I don't like paying for bones.

So 99% of the time I go with pork.

[Mac]

Pork is all I ever cook.

[jshively]

Had beef once and was not a fan of them. Up here pretty hard to come by.

[Bob-BQN]

I love beef, but never cared much for beef ribs. We cook pork ribs 99% of the time.

[redneck cooker]

Pork ribs all the way!!!!! :wink: :wink:

[baugherfam]

I also had a hard time finding beef ribs with any decent amount of meat on them. I think pork ribs are better, anyway...so it works out.

[TAR RIVER RAT]

Pork. Really like them from a pig pickin when you can pull them right off the pig. Looked at some beef ribs in Wally World this afternoon and they were skined down to the bone, very little meat left.
Tar

[crosshill]

Are you sure you're not looking at "rib bones" at Wally World? Those are almost all bone and come from the lower rib portion on the cow. The upper rib is a better cut and comes from under the ribeye if I am not mistaken. I'm gonna try some beef ribs just to see if I have a preference. Thanks for the opinions everyone.

crosshill

[TAR RIVER RAT]

They were rib bones for sure. Came in a cryo pack at over $2 a lb. I don't think I have ever seen any like you are talking about. Will look some more and would try some with meat on them. Thanks for info.
Tar

[Woodman]

TRR, I think what he's talkin about are "Short Ribs". They are very meaty and come cut individually. Crosshil, I was in Tulsa Friday night! Ate at Macaroni Grill. I'd like to own one of those franchises! Wood

[crosshill]

This is part of my confusion :oops: I have seen in stores Beef short ribs (cut individual and pricey), beef back ribs (good looking slab of ribs and not too pricey), and beef rib bones (not good looking at all, basically just what it says "rib bones" very little meat). My butcher told me that he would order in a case of full cut ribeyes, he said he could filet the ribeye off the top and make his money and would sell me the rack of ribs underneath at cost. He said these were good (upper) ribs and had lots of meat. I assumed they were either beef back ribs or short ribs that had not been seperated out. Any butchers out there that can elaborate on the different beef rib varieties?

Wood - I also like Macaroni Grill, Tulsa is about 2 hours NE of me. If you ever get down around OKC let me know

crosshill

[Qjunkie will]

The other white meat of course!

[jshively]

TRR, I think what he's talkin about are "Short Ribs". They are very meaty and come cut individually. Crosshil, I was in Tulsa Friday night! Ate at Macaroni Grill. I'd like to own one of those franchises! Wood

Great food and good wine also. Just a fun place. There is one near Cinci I go to when I am down there.

[Woodman]

Cross, Will do brother! Hoosier, they bring the big bottle of wine and you drink by the glass. Soups and salads are huge portions. What's not to like? Oh, they don't have Risotto! Wood