1st Place in ribs and beef ribs question
at our local competition, u may remember it used to being a memphis and may sanctioned event, clarksdale jubilee, here in mississippi. at the competition there is just pork, chicken, beef, etc. no pork ribs or pork shoulder. my question is why do not many people cook beef ribs? that’s the way it seems around here anyway. iv never tried them but thought about cooking them this next year instead of the brisket. what’s ur view on the beef ribs? oh last year was my first competition and took first in pork (spare ribs). love ur book and it help out tremendously getting me started.
chris
One Response to “1st Place in ribs and beef ribs question”
Chris:
It really all depends on where you are – in the South and places like Kansas City, BBQ is pork. In Texas, BBQ is beef. I have never smoked beef ribs myself, but I would just follow the technique for spareribs and just add one hour to the 1st step and 1 hour to the foiled step. You may want to use a different seasoning too – maybe the “au jus” sauce used for brisket?
Thanks,
Bill Anderson