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sfprankster's (mis)adventures at the Bedrock Drive Inn Making Brontosaurus Ribs (aka Beef Chuck Short Ribs) - Page 2

post #21 of 38
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

First all those beef ribs look insanely delicious.  One of my favorites to smoke.  Great job! Also, haha your post had me cracking up because I too recently acquired a Restaurant Depot membership and I can't stop going there to check out the meat section.  It's not healthy.  I spend my entire lunch sometimes driving there, running through the meat section and then speeding back to work.  The meat managers all know me hahah and are probably laughing at me because I too am always incredibly underdressed for the refridgerated section.  My RD has this specials shelf with meat that was mis-labeled, compromised packaging, etc and that is like my playground.  Cheap means of experimenting.

 

Great purchase and great smoke!!  Points!!!

 

Thanx!!!

 

 

I've been able to pass the specials shelf both times I've been to RD. So far anyways...not that I haven't looked or touched... :cool:

 

I don't know if your RD is the same as mine, but there's a rack with neon orange RD jackets hanging near the meat department entrance for your use... Download your free smiley

 

 

 They're so dirty they look like they have been run over by the forklifts repeatedly... :rolleyes:

 

 

 

Quote:
Originally Posted by FloridaSteve View Post

Wonderful! Wonderful! Wonderful!
points.gif

 

Thanx!!!

 

 

Another round of the short ribs in just over a month... :yahoo:

 

My gf's brother agreed to let me make them for the the family's Thanksgiving dinner this year. 

post #22 of 38
Nice . . . drool.gif
post #23 of 38
Thread Starter 

Thanx!!!

post #24 of 38

All I can say is WOW!

Giant deliciousness!

points1.png

post #25 of 38
Thread Starter 

Thanx!!!

 

These are not for those on the "see-food, eat food" diet... :a37:

 

The size of a single rib makes  them into an Everest type of challenge... :rolleyes: 

post #26 of 38

Those look outstanding!  I may try my next batch with the simple rub. Thumbs Up

post #27 of 38
Thread Starter 

Thanx!!!

 

The rub only rack were by far my favorite of the two. 

post #28 of 38
Thread Starter 

Rummaging through the freezer at home, I found a package of small package of my brontosaurus ribs calling my name...

 

...and low and behold, cozying up next to them was a 1 lb package of large, tail on shrimp...

 

...some leftover spanish rice...

 

...can you say "quick 'n easy surf 'n turf dinner?"... :yahoo:

 

 

 

 

 

...roughin' it in the Santa Cruz mountains, sfprankster style... nana2.gif 

post #29 of 38

Against your advice;  I checked out this thread hungry.  It was worth it anyway.

 

I envy you your access to ribs like that.  Just one of my local grocery stores used to offer butcher cut beef ribs from time to time but I haven't seen those in over a year.  All I see nowadays are the "carved to the bone cryovaced ones.  head-wall.gif

 

I sure do enjoy your meal threads and plate up pictures.  Thumbs Up

 

Points!

 

(Looks like I still haven't mastered the art of giving points.  Sorry about that.  I'll get it together eventually.

post #30 of 38
Wow.. as always, your smoking adventures are looking sooo yummy.
But your titles are point worthy, as well as your meals.. points.gif
post #31 of 38
Thread Starter 
Quote:
Originally Posted by One eyed Jack View Post
 

Against your advice;  I checked out this thread hungry.  It was worth it anyway.

 

I envy you your access to ribs like that.  Just one of my local grocery stores used to offer butcher cut beef ribs from time to time but I haven't seen those in over a year.  All I see nowadays are the "carved to the bone cryovaced ones.  head-wall.gif

 

I sure do enjoy your meal threads and plate up pictures.  Thumbs Up

 

Points!

 

(Looks like I still haven't mastered the art of giving points.  Sorry about that.  I'll get it together eventually.

 

Thanx!!!

 

The point works!! I appreciate it!!! Sometimes it takes a refresh on your browser to show up on your end. 241.png

 

Have you tried asking for chuck short ribs at your local store? If they carry them. most of the store meat departments around here cut them into individual bones or flanken style(Korean short ribs) for display. I have to ask for the racks(3-4 bones) uncut, unless I head over to the Restaurant Depot in San Jose or in a few specialty markets with an actual butcher. Most of the Whole Foods($8.99-10.99lb :icon_eek: ) around here carries them as well.

 

I see the butcher cut ribs here as well. I believe the butcher cut ribs(depending on the area of the country you reside) are from the center section of the ribs(standing prime rib roast area). The chuck ribs are from the first 4-5 ribs in the shoulder. For me, there's just not enough meat on the bones after the prime rib roast has been removed, unless I do it myself.

 

 

 

 

Quote:
Originally Posted by mowin View Post

Wow.. as always, your smoking adventures are looking sooo yummy.
But your titles are point worthy, as well as your meals.. points.gif

 

Thanx!!!

 

 

During the Flintstones intro, where the car tipped over when the brontosaurus ribs were served, is the first image that came to my mind when I finished smoking these chuck ribs. The size is somewhat surreal and made my mouth water.

 

Might be dating myself with this reflection...  :cool: 


Edited by sfprankster - 11/5/15 at 11:46pm
post #32 of 38
Quote:
Originally Posted by sfprankster View Post
 

 

Thanx!!!

 

The point works!! I appreciate it!!! Sometimes it takes a refresh on your browser to show up on your end. 241.png

 

Have you tried asking for chuck short ribs at your local store? If they carry them. most of the store meat departments around here cut them into individual bones or flanken style(Korean short ribs) for display. I have to ask for the racks(3-4 bones) uncut, unless I head over to the Restaurant Depot in San Jose or in a few specialty markets with an actual butcher. Most of the Whole Foods($8.99-10.99lb :icon_eek: ) around here carries them as well.

 

I see the butcher cut ribs here as well. I believe the butcher cut ribs(depending on the area of the country you reside) are from the center section of the ribs(standing prime rib roast area). The chuck ribs are from the first 4-5 ribs in the shoulder. For me, there's just not enough meat on the bones after the prime rib roast has been removed, unless I do it myself.

 

 

 

Glad to know that the point was added and thanks for the tip on refreshing the page to check.

 

I have not asked about beef ribs in the coastal NC store local to me.  I gave up when all of the stores around me told me that they couldn't get pork bellies for my bacon projects.  I wound up having to drive an hour to pork specialty shops for those.

 

It is worth asking about the beef and I will.  Thanks for the reminder.

post #33 of 38
Thread Starter 

I'm lucky enough to have a small specialty grocer(Scotts Valley Market) that will order items if I request them. I can see our requests reflected in the weekly sales flyer a few weeks later. :tongue:  If that doesn't work, I'm a 45 minute drive to the SF Bay area, where I can find almost everything I will ever need and then some. 

 

 

You never know until you ask. 

post #34 of 38
Quote:
Originally Posted by sfprankster View Post
 

I'm lucky enough to have a small specialty grocer(Scotts Valley Market) that will order items if I request them. I can see our requests reflected in the weekly sales flyer a few weeks later. :tongue:  If that doesn't work, I'm a 45 minute drive to the SF Bay area, where I can find almost everything I will ever need and then some. 

 

 

You never know until you ask. 

 

It is hard to complain;  When I moved to this area 25 years ago, If you couldn't fry it in a deep fryer, you couldn't find it in the grocery stores.  Things have changed quite a bit for the better but are still frustrating in some regards.  It was a big difference compared to shopping primarily at the roadside fruit / veg stands and fish markets of south Florida.

 

To me it sounds like you are living in "grocery Heaven". 

 

You are, of coarse correct in saying "You never know till you ask"  and I will ask.

post #35 of 38

What a great post!!  I did, however, find the shorts and t-shirt comment totally lacking in consideration for those of us with snow on the ground.  Try to be a little more sensitive in the future.  th_HaHAAHaa.gif

 

Keeping that criticism in mind,      :points:

 

Gary

post #36 of 38
Thread Starter 

Thanx!!!

 

 

But, but, but...

 

 

...the first post in this thread should bring back fond memories of the Canadian summers...  lurk.gif 


Edited by sfprankster - 11/7/15 at 1:36pm
post #37 of 38

which were more tender? foiled or not foiled

post #38 of 38
Thread Starter 

The meat of the chuck short ribs contains copious amounts of collagen and is one of the moistest cuts(when cooked properly). The largest difference between foiled and not is the bark formation. The unfoiled ribs finish with a firmer, crisper bark. Whereas with the unfoiled ribs, the bark is moister, and of a less defined consistency. Both racks were extremely moist!! It all comes down to one's personal preference to the $20,000 question and which to recommend. 

 

For myself, I much prefer the unfoiled and have been smoking them that way ever since.


Edited by sfprankster - 4/24/16 at 1:23pm
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