Category:Beef Thick Rib

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The beef thick rib consists of an amount of fat, meat and bone. Beef ribs are usually smoked before cooking so they get a tastier flavor and they become tender and juicy. Thick rib got they name from the membrane which cover the beef rib and the membrane is usually removed before cooking the rib. After the membrane is peeled off, the rib has to be washed and the excess fat removed. It is recommended to live some fat for roasted ribs, because the fat will melt during the cooking process. The best method of preparing beef rib is to smoke it but it can also be grilled although it will be less tender. Thick ribs can be smoked at 200-220 F degrees and if you prefer it tender and tastier it should stay in the heat for about four or five hours. Before cooking the ribs are usually cut into five or six racks and there will still be a big piece of meat on the bone. Beef ribs are used for preparing stews, soups and they are also suitable for grilling and roasting.

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