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

post #1 of 15
Thread Starter 

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!

Beef Ribs-007.jpg

 

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

 

Beef Ribs-009.jpg

 

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

Beef Ribs-014.jpg

 

 

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

Beef Ribs-017.jpg

 

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

Beef Ribs-020.jpg

 

 

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)....

Beef Ribs-022.jpg

 

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!

Beef Ribs-031.jpg

 

 

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

Beef Ribs-030.jpg

 

 

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!

post #2 of 15

wow they look prefect and so good

post #3 of 15

Looks delicious!  Good job.

post #4 of 15
Thread Starter 

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.  

post #5 of 15

Glad to be of service!!

homer.png

 

Great job!! howd you like the pecan?

 

SOB

post #6 of 15

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

post #7 of 15

Awesome looking dinos!

post #8 of 15

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.

post #9 of 15

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.

post #10 of 15

Looks great!!! I love beef ribs. Looks like I'll be finding me some for this weekend.

post #11 of 15
Thread Starter 
Quote:
Originally Posted by SmokingOhioButcher View Post

Glad to be of service!!

homer.png

 

Great job!! howd you like the pecan?

 

SOB


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!!!

 

Quote:
Originally Posted by mballi3011 View Post

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


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!

 

Quote:
Originally Posted by meateater View Post

Awesome looking dinos!


and even better tasting!!

 

Quote:
Originally Posted by richoso1 View Post

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.



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. 
 

Quote:
Originally Posted by Flash View Post

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.


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.

 

Quote:
Originally Posted by cheezeerider View Post

Looks great!!! I love beef ribs. Looks like I'll be finding me some for this weekend.

 

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


 

post #12 of 15

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. 

post #13 of 15
Thread Starter 

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!

post #14 of 15

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.

 

 

 

post #15 of 15
Thread Starter 

Quote:
Originally Posted by Flash View Post

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.

 

 

 

 

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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