Beef ribs for kosher friend

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monstaroo

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Original poster
Feb 2, 2016
24
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Hey there,
Hard to do research on short term notice. Jewish friend sitting Shiva after losing his mom. Trying to smoke something for him.... Also gotta take care of my baby.

Can y'all link me to some good recipes for beef ribs? I have a 8lb 3 rib rack.... So they're huge.

His family prefers sweet... No spicy.

MBES, Jeff's rubs subscriber.

Thank you
 
Isn't Shiva more about being respectful of the passing of the loved one rather than a specific type of food being supplied?

Make your best ribs, don't announce yourself, leave them for the mourning parties and take your exit. Idk that specific recipies are required.
 
I'm sure there are folks here who know kosher cooking, but I think you'd get more answers at a site that specializes in such things. Orthodox Jews have to conform to a LOT of restrictions, and you almost need a rabbi to help you navigate the rules. Reformed Jews are often remarkably tolerant of both food and its preparation. We had a nice pork roast last night at my daughter's Jewish in-laws, something that would not be tolerated by those with stricter observances and practices.

So, I think you may need to ask a few questions before you proceed.
 
He's a very close friend and I've made him beef ribs before. However, it's been years since I've done beef ribs.

You can lecture me on how I should behave or simply link me to your favorite beef ribs. Unless the recipe involved dairy, or bacon wrapping (there's an idea there....) I'm sure it will be kosher enough.

Thank you
 
So before the actual members of this board who follow Kashrut law jump in, I just want to point out you can't just 'make' kosher food. Beyond the cooking style, you need to actually follow Kosher laws pertaining to the meat it self. If it isn't actually kosher, but you decide to serve it to some one following Kashrut law and claim it is, you are insulting them for their beliefs.

Hopefully Cooker631 chimes in..I know he follows Kashrut laws, I do not know who else does.
 
Hey there,
Hard to do research on short term notice. Jewish friend sitting Shiva after losing his mom. Trying to smoke something for him.... Also gotta take care of my baby.

Can y'all link me to some good recipes for beef ribs? I have a 8lb 3 rib rack.... So they're huge.

His family prefers sweet... No spicy.

MBES, Jeff's rubs subscriber.

Thank you

monstaroo, morning... Salt, pepper, garlic, onion and white sugar... would be a good base for the ribs... I would keep the salt to <~1% as there is a lot of bone compared to meat... Sugar about the same.... The size of the ribs sounds awesome.... Smoke for a few hours then cook until you get some "pull back" from the bone...
It's honorable you are taking on this task...
Sitting Shiva is a long honored tradition... For those that don't know, It's helping take care of the immediately family of the deceased..which includes providing meals so they don't have to cook, and sitting around remembering the deceased...
My grandmother's brother, told me he was given the responsibility of protecting the deceased from being eaten by rats, prior to burial... The time was Europe, in the 1800's and the US in the early 1900's...... Sitting Shiva is an important function performed by friends...
My apologies, for some of the members...
 
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Thank you daveomak and chili! Daveomak, that story sounds crazy. Damn rats... i fight them away from my chickens' food on a continual basis.

CHILI stay safe up there today! I was in Orange Beach for a concert a few months ago when that fake hurricane came through. Everything got cancelled.... but this one looks like the real deal! Cat 4 isn't good.

I think I'm going to mainly follow Chili's Bodacious Beef Ribs recipe, but use some of the rub ingredients from Daveomak. His family prefers sweet over spicy, so a little sugar sounds nice. I believe my ribs were repacked by the butcher because the cryo is not marked and does not look like factory packaging. I believe they usually come in 2 packs, and this is 1 slab.

What do you guys think will be my total cook time? Obviously I'll check temp, but generally speaking so I can time the cook properly?

With regards to fivetrick's suggestions on how I behave myself and that I should slap together some "best ribs"... to be plain, my friends and the meat deserve better than that. I'm quite aware of shiva traditions and did not need you putting me down as if my gesture was selfish and meaningless because I insist on doing my absolute best with these ribs. To the contrary, I think my extra effort shows love and compassion. This is a $50 cut of beef and if nothing else the beef deserves my respect and efforts. That includes reaching out to the experts.

Again, his family has ate with my family before. He has had my beef ribs years ago. I'm sure he doesn't expect me to use a smoker I haven't cooked pork in before and/or kidnap a Rabbi to bless my big orange insulated gloves. While shiva and kosher are very clearly defined, in practice, real world people practice these traditions in different ways and different degrees of strictness. For example, he and I have to work together Sunday for the Dolphins game and I'm sure he'll break shiva after Saturday which is only 6 days... not shiva (7). I've also ate stadium food with him, because honestly we don't have much of a choice working long days. However, I've also watched him go hungry because there was only pork or beef with cheese on it... and he won't mix dairy and meat together. One day, even the salad had bacon bits on it. Poor guy... I'm not sure how people do "no bacon".

thanks again, time to get rubbing.
 
Cook them until they look like the ribs in the link... meat pulled back an inch or so... crisp bark along the edges.. There is plenty of fat in ribs so they won't be dry.... Those Ribs (dino ribs) are kosher.... Kosher meat comes from the front half of the animal, as long as the animal was killed properly...

Hf2CKUP.jpg
 
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All rubbed up and only one place to go. Spog and a little sugar. Also here's the cryo it came it. Looks like high quality consumer vacuum saver bag to me.
20181010_102706.jpg
20181010_100649.jpg
 
Smitty's Old Fashion Butcher Shop in Fort Lauderdale, FL. yacht quality and prices! They mostly do yacht provisioning. $8.50 per pound. So I was wrong originally, it's a little under 6lb. I got the 8 in my head from the price. But yes... I'm lucky to have them nearby. And certainly considering the circumstances, I'm not worried about the price.

They have a $200 per pound Japanese steak that I'm awful curious about. I figure maybe for a birthday or something special, get a little bit of that and some nice wine. Still cheaper than going out for steak.
 
Wow! Those look incredible. I can raise cattle on 0.25 acres in the city of fort Lauderdale, right?

Gonna need to find a butchering forum.
 
3 hours in. 280° or so (mbes won't go any higher!). Will insert internal probe at 4 hours. Sanitizing in the smoker now.
Have added mesquite and apple wood 3x. I'm not making the bean dish so I sprayed with apple cider vinegar. No bean liquid available.

I'm torn about wrapping in foil or butcher paper, or not wrapping at all. I'm afraid wrapping will turn it into pot roast. If the bark forms really nicely in the next few hours I'll probably wrap if the temperature is lagging behind. I've got a 6pm deadline because of baby bed time. 1:30pm now.
20181010_130643.jpg
 
If I don't wrap, should I stop adding wood at some point? I don't want to over smoke the meat.
 
Those are starting to look really good to me.

Keep us updated.

Chris
 
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