BIG meaty beef ribs with Qview (THANKS to SOB!!)

Discussion in 'Beef' started by jak757, Jul 11, 2010.

  1. jak757

    jak757 Smoking Fanatic Group Lead

    On Friday SmokingOhioButcher (SOB) posted some amazing Qview of some mighty meaty beef ribs.  As it just so happens, we had family plans for Saturday that had me about 20 minutes away from him.  I (kind of) jokingly said I could swing by and get some.  Mark, the great guy that he is offered to cut some ribs for me Saturday morning, and arranged for me to pick them up at his house later Saturday afternoon.

    In his post SOB said something like -- "it helps to know the butcher."  Man, he's not kidding!!!  He really took care of me!!  We stopped by his house, met his family (all great people), and left with a cooler full of 4 slabs of the biggest, meatiest beef ribs I have ever seen.  Mark also gave me a couple packs of pizza sausage they make at his store, and some chunks of pecan wood.

    So today's smoke is dedicated to Mark -- SOB -- a really good guy, and his wonderful family.

    Here are two slabs of the ribs.  7 bones in each slab, weighing in at over 9 pounds!!!  Look at all that wonderful beef!

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    Rubbed down with some basic rub I use on brisket and pork.  A little sweet, a little zip.  Just right....

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    Onto the smoker.  Look at how they BARELY fit on my 18.5" WSM!!!  Used pecan chunks Mark gave me.

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    About 3 hours later, ready for foiling....

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    A couple hours in the foil.  Added some butter and honey in the foil.  Then pulled them out and lathered up with some sause.

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    A little more than an hour later.  A total of about 6 and a half hours in the WSM (temps in the 230-250 range)....

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    Cut up and ready to eat!  Well, a couple quick pics first....than goodness my family is patient and supports not only my smoking, but photo shooting as well!

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    Will you look at the meat on these bones?!?!?!?!?!

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    My wife, the princess and I enjoyed these ribs -- and have a bunch of left overs.  We didn't quite finish one slab (I might get that last bone soon though....).  Have a full slab untouched.

    I've said here before how much I love beef ribs.  These were the best I have ever made.  started with great beef and MIGHTY MEATY ribs, thanks to Mark.  Cooked them the way I've learned to here on SMF -- thanks every one...and on my WSM, an amazing piece of smoking hardware.

    Me and my family want to again thank Mark for these awesome ribs.  Another benefit to being part of the SMF community -- meeting great people like Mark and his family.

    My wife and I are already talking about our next road trip.....just under two hours away from a great butcher!

    Thanks for checking my qview!
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    wow they look prefect and so good
     
  3. carson627

    carson627 Smoke Blower

    Looks delicious!  Good job.
     
  4. jak757

    jak757 Smoking Fanatic Group Lead

    Thanks guys.  They really were good.  I have to say I was quite proud of how they turned out.  Of course, I learned how to cook them here.  It's great having a resource like SMF.  
     
  5. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Glad to be of service!!

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    Great job!! howd you like the pecan?

    SOB
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Nice job on the ribs and it nice to know that folks do learn alot from the good folks here.
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Awesome looking dinos! [​IMG]
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Consider yourself a lucky person, and continue that relationship with SOB. Now I know I'm not a butcher, but I do know that those are the best looking beef ribs straight from the cutting table that I have ever seen. It's all good my friend.
     
  9. flash

    flash Smoking Guru OTBS Member

    Loved to have seen them, but using a 12 meg + camera and not resizing the photos kinda kills it for us country boys. Glad the ribs came out ok though.
     
  10. Looks great!!! I love beef ribs. Looks like I'll be finding me some for this weekend.
     
  11. jak757

    jak757 Smoking Fanatic Group Lead

    The pecan was really good.  That was my first time ever cooking with, or eating something smoked with pecan.  Now I need to get me some more!!!

     
    Thanks mballi.  I know I have learned a great deal from folks here.  No way would I be able to cook at the level I am able to without all the resources and knowledge here.  Besides that -- a bunch of great people too!

     
    and even better tasting!!

     
    Rich -- you are so right!  I know I am a lucky guy!  Those were the best ribs I had ever seen too -- and beyond a doubt the best tasting!  So much meat on them -- just awesome.  SOB s a great guy to know -- and not just for his butchering skills.  He's a really nice guy, and we are talking about a future Ohio get together. 
     
    Flash -- thanks for pointing that out to me.  I need to get in the habit of resizing my photos.  Don't want them to take so long to load for anyone.  I'l do that for my next post.

     
    Cheezee -- Good luck, hope you can get some as meaty as the ones I was fortunate enough to get.
     
  12. jeremymillrood

    jeremymillrood Smoke Blower

    Wow..these look great!! So what was the texture of the ribs like..Did they pull off the bone.  Asking b/c the last beef ribs I did were a little chewy, don't think I smoked them long enough. 
     
  13. jak757

    jak757 Smoking Fanatic Group Lead

    Jeremy -- for me, they were perfect.  Not "falling off the bone" -- but cam off pretty easily with a little pull.  Not tough or chewy at all.  I've had ribs like that before -- and I think you are right -- it was when I didn't cook them long enough.  These cooked for about 6 1/2 hours total.  Now, as you can see, those were some big thick meaty ribs.  But I think the time helped.  And the 3-2-1 method.  Three hours on the smoker rack, (I went a little longer), two hours wrapped in foil on the smoker (I added some butter and honey to the ribs then.  When I unfoiled them they were full of juice!).  Then sauced and back on the smoker for about another hour.  No doubt, the best beef ribs I ever made.  Of course, it helps that I was starting with some amazing ribs from SOB!

    Try them again!
     
  14. flash

    flash Smoking Guru OTBS Member

    Not a big problem for some John, but I live out in booneyville now. Twenty minutes from the Gulf of Mexico. Not much but me the animals and the fish. Dial-up is our way of life, but it sure beats Orlando. Man that Canon is a 17 megapixel. Someone is serious about photography AND smoking. What do you shoot for so serious a camera?

     And back off on that beef some. I love mine medium to medium rare. Yummy.
     
  15. jak757

    jak757 Smoking Fanatic Group Lead

    You must be a patient man with dial up flash!  Even with dsl I think my pics take to long to load!   Yes, I guess I am serious about photography too.  Just a hobby at this stage.  I shoot a little of everything.  Enjoy photographing people, and have done a couple of weddings.  Have given thought to doing more of that -- but time is limited, and I'd want to make sure my skills were really sharp to do that on a regular basis.  I've been shooting more meat these days!

    Most beef I like medium rare to rare myself.  I think the beef ribs though are good done a bit more.  Now, if you have some time for pics to load, check out my rib roast from last week.....that was some red meat there!
     
     

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