I’ve been wanting to a plate of these (130 chuck short ribs- aka 4-bone beef ribs) for a while but have only been seeing the little 3inch butcher chopped up ones :-(
So as I was “slowly” walking by the butcher counter the young cleanup kid asked if I needed help, so I asked if he had some full packs in the back and he says yea but you have to take the whole pack.......so bam!!!
Holy smokes now that’s what I’m talking about!
Prepped it by trimming off the fat cap and silver skin.
rubbed it down with heavy SPOG and a little classic olive.
Doing it on the Memphis at 275...
The 2 hour check in...... :-)
the 4 hour ish check....about an hour left..
Bingo resting for the cut....
The “slice”
Now this is a RIB PLATE, joined with some salt crusted bacon Yukon’s and some chermoula cauliflower.....
1/4 - 4-bone beef rib money!!!
.....ps viewer discretion is advised, because it will cause a full on food coma!
So as I was “slowly” walking by the butcher counter the young cleanup kid asked if I needed help, so I asked if he had some full packs in the back and he says yea but you have to take the whole pack.......so bam!!!
Holy smokes now that’s what I’m talking about!
Prepped it by trimming off the fat cap and silver skin.
rubbed it down with heavy SPOG and a little classic olive.
Doing it on the Memphis at 275...
The 2 hour check in...... :-)
the 4 hour ish check....about an hour left..
Bingo resting for the cut....
The “slice”
Now this is a RIB PLATE, joined with some salt crusted bacon Yukon’s and some chermoula cauliflower.....
1/4 - 4-bone beef rib money!!!
.....ps viewer discretion is advised, because it will cause a full on food coma!