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7 pounds of Yummmmmmm,!

post #1 of 19
Thread Starter 

Picked up a 7 pound chunk of boneless beef ribs last night at Harter House and have the smoker heating up right now

This is the closest thing to Prime Rib you can get without unloading the bucks for it. I have smoked it to a nice medium rare and it is awesome, but I actually prefer to take it to the pulling stage like Brisket where it just melts in your mouth! Of all the meats I have smoked before, this has become my all time favorite!

Pretty much naked except for a light coat of salt and pepper. The beef flavor of this cut stands on it's own, so no need for a bunch of spices to cover up the taste of the meat

 

More Q view as it progresses

 

 

post #2 of 19
Looks like you're off to a good start. I'll be hanging around for the finish!
post #3 of 19
Thread Starter 

It just hit 170° IT, so put it in a disposable pan with a cup or so of beef broth, covered it tightly and back in the smoker to finish.  when it's almost there, I will wrap it in towels and pop it in an ice chest to rest an hour or so before slicing.  This is gonna be GOOOOOOOD!

 

 

 

 

post #4 of 19

Hey Old Man!

Datdare good lookin "Poorman's Prime" :drool:

would go so well with some Wedding rose.gif Cake don't ya think?

post #5 of 19
Thread Starter 
Quote:
Originally Posted by ManzWood View Post
 

Hey Old Man!

Datdare good lookin "Poorman's Prime" :drool:

would go so well with some Wedding rose.gif Cake don't ya think?


That it would Sir!  Sure wish you two lovebirds could make it out here for the anniversary!  Ya want me to eat the cake for ya?:beercheer:

post #6 of 19
Thread Starter 

Just pulled it, wrapped it in towels and giving it a rest in the cooler.  Gonna have some corn on the cob and tater salad with it.

 

\will post a money shot when I slice it if I can put the knife and fork down long enough to grab the camera:biggrin:

wish y'all could have a bite:beercheer:

post #7 of 19

FOR us? Heck NO, with us youbetcha!

post #8 of 19
Thread Starter 

And the money shot!!!  See the steam rising off the slices?!?!?!  I';m working on a thick slice of it right now and it is beyond delish!!!!!

 

post #9 of 19

Um looks a little dry Sir...:33:

 

I tell ya what, I'll take it off your hands and make it go away so to save you your smokin pride? :rotflmao:

post #10 of 19
Thread Starter 
Quote:
Originally Posted by ManzWood View Post
 

Um looks a little dry Sir...:33:

 

I tell ya what, I'll take it off your hands and make it go away so to save you your smokin pride? :rotflmao:


Not dry at all, very moist, but not greasy like Brisket.  See the pan with the drippings in the lower left corner?  two cups of water, 1 tbsp of beef base then cover and finish to desired tenderness.  I actually spooned a bit of the Au Ju over my slice of ribs and it was goooooood!  For an added kick, add a cup of fresh brewed coffee to the Au Ju

 

whatchoo having for din din?

post #11 of 19

One thing yet to try Beef Ribs boneless or bone in, this looks incredible!

post #12 of 19

I have no doubt about your cooking/smoking skills OM. It looks outstanding!

 

Taking the Wife to Seven Sisters at 1930 this evening for our first anniversary dindin.

 

I think she was expecting me to smoke the pork shoulder she brought home Friday afternoon for tonight's dinner.

post #13 of 19
Thread Starter 
Quote:
Originally Posted by czorr View Post
 

One thing yet to try Beef Ribs boneless or bone in, this looks incredible!


Where I get mine, bone in is the same price as boneless.  I'm a thrifty sort, so I opt to pay for meat, not bone:-)  I have cooked them with the bones in before and can't tell that the bone lends any extra flavor, but it does look cool and makes a great handle.:beercheer:

 

If you like brisket and like prime rib, this is kind of a cross between the two.  There is not as much fat as on a brisket, so I recommend foiling about the last half of the cook to retain as much moisture as possible

post #14 of 19
Thread Starter 
Quote:
Originally Posted by ManzWood View Post
 

I have no doubt about your cooking/smoking skills OM. It looks outstanding!

 

Taking the Wife to Seven Sisters at 1930 this evening for our first anniversary dindin.

 

I think she was expecting me to smoke the pork shoulder she brought home Friday afternoon for tonight's dinner.


Congrats on the anniversary:beercheer:  Give Lynn a big hug for the wife and I

post #15 of 19

I'm unsure what cut you're talking about here - boneless beef ribs, as far as I know, are also sometimes called Country Style Ribs and are actually a cut off of the shoulder clod.  I've cooked them before, but I haven't smoked them.  I always sear and then braise.  Melt in your mouth, fork tender goodness.

post #16 of 19

That looks amazing! :icon_surprised:

post #17 of 19
Thread Starter 
Quote:
Originally Posted by YNOT2K View Post
 

I'm unsure what cut you're talking about here - boneless beef ribs, as far as I know, are also sometimes called Country Style Ribs and are actually a cut off of the shoulder clod.  I've cooked them before, but I haven't smoked them.  I always sear and then braise.  Melt in your mouth, fork tender goodness.


In pork, the CSR's definitely come from the shoulder.  These beef ribs are the upper end of the rib and there is just a big 'ol hunk of meat on 'em.  The butcher just trims them away from the bone like filleting a fish.  You know how you can buy Prime rib in large or small sections or by the rib count?  Same principal on the shortribs except they trim away the ribs

post #18 of 19

Ah, so these are short ribs with the ribs trimmed off?

post #19 of 19
Thread Starter 
Quote:
Originally Posted by YNOT2K View Post
 

Ah, so these are short ribs with the ribs trimmed off?


Yep, no sense in paying $4.99 per pound for those big 'ol bones:beercheer:

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