So I've had a hankering for some beef short ribs.
I called around looking for some and no joy at the usual places.
Ran around looking and finally found some at Sam's Club.
Sam's had thin cut Korean style short ribs and I asked the clerk if he had whole uncut racks.
"Sure" he said. "How many you want?".
I took one cryo-vac bag which is two racks, and when he brought it out I about fainted.
Not only was the price per pound much better than the $7.-$8./lb he quoted me, but the racks...
The racks would've made Fred Flintstone smile.
I seriously think these are Plate Short Ribs as they're three bone racks, the bones shape/length, the muscle structure and fat content of the meat.
Holy cow are these things huge and thick, super meaty with multiple layers of fat which I know means they'll be delicious!
The Menu
Behemoth Beef Ribs
Salt Crusted Potatoes
Grilled Veggies
The Ribs
I trimmed the fat cap completely off, gotta let the smoke and seasonings get into the meat.
I rubbed with SPOG and let them brine for a bit while I fired up the smoker.
Some mesquite and hickory and settled in at about 280°-290°, put the ribs on and thought about the rest of dinner.
I was quoted $7.50/lb which is about average... $5.42/lb. Thank You Mr. Meat Man!
Behemoths
Trimmed
SPOG for Seasoning
4hrs, Cooking Right Along
Finished!
These averaged 285° for 5 hours, and I cranked the heat to 350° the last hour, for a total of six.
These were, 205° and 203° when pulled.
While these were butter tender, juicy brisket on a stick, the larger rack could have taken another hour to render some more fat and still been fantastic.
BEEF! Brisket on a Stick
Salt Crusted Potatoes
2.5lbs New Potatoes
1/4C Sea salt
Fresh Rosemary
In a large, deep skillet place potatoes in a single layer and just cover with water.
Add the salt and rosemary, bring to a fast boil and continue till all the water is evaporated.
This will leave the potatoes covered in a crust of salt.
Grilled Veggies
An assortment of Yellow Squash, Bell peppers and Sweet onions seasoned with Lawry's seasoned salt and infused with fresh rosemary.
Grilled till just tender.
The Money and the Mug Shots
I called around looking for some and no joy at the usual places.
Ran around looking and finally found some at Sam's Club.
Sam's had thin cut Korean style short ribs and I asked the clerk if he had whole uncut racks.
"Sure" he said. "How many you want?".
I took one cryo-vac bag which is two racks, and when he brought it out I about fainted.
Not only was the price per pound much better than the $7.-$8./lb he quoted me, but the racks...
The racks would've made Fred Flintstone smile.
I seriously think these are Plate Short Ribs as they're three bone racks, the bones shape/length, the muscle structure and fat content of the meat.
Holy cow are these things huge and thick, super meaty with multiple layers of fat which I know means they'll be delicious!
The Menu
Behemoth Beef Ribs
Salt Crusted Potatoes
Grilled Veggies
The Ribs
I trimmed the fat cap completely off, gotta let the smoke and seasonings get into the meat.
I rubbed with SPOG and let them brine for a bit while I fired up the smoker.
Some mesquite and hickory and settled in at about 280°-290°, put the ribs on and thought about the rest of dinner.
I was quoted $7.50/lb which is about average... $5.42/lb. Thank You Mr. Meat Man!
Behemoths
Trimmed
SPOG for Seasoning
4hrs, Cooking Right Along
Finished!
These averaged 285° for 5 hours, and I cranked the heat to 350° the last hour, for a total of six.
These were, 205° and 203° when pulled.
While these were butter tender, juicy brisket on a stick, the larger rack could have taken another hour to render some more fat and still been fantastic.
BEEF! Brisket on a Stick
Salt Crusted Potatoes
2.5lbs New Potatoes
1/4C Sea salt
Fresh Rosemary
In a large, deep skillet place potatoes in a single layer and just cover with water.
Add the salt and rosemary, bring to a fast boil and continue till all the water is evaporated.
This will leave the potatoes covered in a crust of salt.
Grilled Veggies
An assortment of Yellow Squash, Bell peppers and Sweet onions seasoned with Lawry's seasoned salt and infused with fresh rosemary.
Grilled till just tender.
The Money and the Mug Shots
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