- Apr 27, 2008
- 5,433
- 21
Yesterday, I was trying to find some beef back ribs, and there were a lot on sale for .99. Yea, all bones NO MEAT, I'm not making soup damn it! Another ad caught my eye. "Harris Farms All Natural Beef Back Ribs $1.49". I thought well a name brand wiil probably have some meat, so I checked them out. NO MEAT EITHER!! They use a mechanical boning machine to scrape the meat between the bones. Then I remembered when I had a friend at Albertsons they would bone out a few ribeyes by hand and had plenty of meat on them and either took them home or gave them to favorite customers. My friend no longer works there but I thought what the heck I'll make a call. I got some butcher and asked if they had any in house beef ribs that were boned by them, and he said yes, I got 3 packages @ $1.49. I said I'll be right over. Here is what I got:
This one is for BBQBUBBA, price and all.
Rubbed with Yoshidas Terriyaki, Garlic Powder, and Lemon Pepper.
I pulled these off 2 hours later, rare and grilled on the Weber Gas grill, I had to get wifey fed, she goes to bed early for work.
Left them on for another hour, here they are finished. They turned out GREAT, plenty of meat!!
I didn't get quite the smoke flavor or smoke ring I wanted due to an experiment with lump charcoal. I got a piece that wouldn't seem to burn or smoke and jamed the chip loader and I couldn't add more chips.The lump wasn't big either, don't know what happened, or don't know what to expect with lump yet. Any ideas on lump would be appreciated. Does it smoke a lot compared to chips, mabe better for a long smoke?
EDITED to add, I used Best Of The West 100 % pure Mesquite Lump Charcoal, and mesquite and hickory chips.
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Just a bonus QVIEW, this was the last of the $1.00 a pound Pastrami I did a few weeks ago, that will be my next project, 2 more in fridge waiting. Maybe tomorrow. Toasted Rye with swiss, and Grey Poupon, Yummo!!
As always, thanks for watching, and good luck in your smoking.
Ron
This one is for BBQBUBBA, price and all.
Rubbed with Yoshidas Terriyaki, Garlic Powder, and Lemon Pepper.
I pulled these off 2 hours later, rare and grilled on the Weber Gas grill, I had to get wifey fed, she goes to bed early for work.
Left them on for another hour, here they are finished. They turned out GREAT, plenty of meat!!
I didn't get quite the smoke flavor or smoke ring I wanted due to an experiment with lump charcoal. I got a piece that wouldn't seem to burn or smoke and jamed the chip loader and I couldn't add more chips.The lump wasn't big either, don't know what happened, or don't know what to expect with lump yet. Any ideas on lump would be appreciated. Does it smoke a lot compared to chips, mabe better for a long smoke?
EDITED to add, I used Best Of The West 100 % pure Mesquite Lump Charcoal, and mesquite and hickory chips.
================================================== ====
Just a bonus QVIEW, this was the last of the $1.00 a pound Pastrami I did a few weeks ago, that will be my next project, 2 more in fridge waiting. Maybe tomorrow. Toasted Rye with swiss, and Grey Poupon, Yummo!!
As always, thanks for watching, and good luck in your smoking.
Ron
