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Behemoth Beef Ribs

Discussion in 'Beef' started by chilerelleno, Sep 7, 2019.

  1. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    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,and muscle structure the fat content of the meat.

    Holy cow are these things huge and thick, super meaty with 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!
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    Behemoths
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    Trimmed
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    SPOG for Seasoning
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    4hrs, Cooking Right Along
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    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.
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    BEEF! Brisket on a Stick
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    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.

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    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.

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    The Money and the Mug Shots

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    Last edited: Sep 16, 2019
  2. siege

    siege Smoking Fanatic

    Wow ! You can DINE-o-saur on those Dino- mite ribs all night. Fred, Barney, Betty and Wilma would feel right at home. They look great.
     
  3. civilsmoker

    civilsmoker Smoking Fanatic

    Chiler....I didn’t here the dinner bell?

    That is a perfect plate!!!
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Those are insane! and awesome job on what looks like a perfect smoke.
    This is the first time I've seen anyone do salt potatoes outside of NY, man I'd love a few of them right now.
     
    Last edited: Sep 8, 2019
  5. phatbac

    phatbac Master of the Pit

    That is is one tasty looking T-Rex! HmmmMmmm!

    Happy Smoking,
    phatbac (Aaron)
     
  6. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Nailed that one man,fantastic looking plate of good eats. POINTS
    Richie
     
  7. drdon

    drdon Smoking Fanatic ★ Lifetime Premier ★

    Chile I am on my way up there right NOW! Never mind, probably too late, those things would never last an hour at my house. Wow-that whole spread looks good. I was at Sams yesterday and they were poorly stocked. Probably got there too late but I wasn't looking for anything like that. Now I will. I've never heard of Salt Crusted Potatoes before but I really like the idea. Very nice post sir.
    Don
     
  8. xray

    xray Master of the Pit

    Holy hell, those look good! And huge too!! I don’t think I’ve found ribs that big. The ones I see are hardly worth buying.

    Awesome looking plate!

    How long did they take?
     
  9. Sowsage

    Sowsage Meat Mopper

    WOW! Awesome cook man ! This is the first thing i saw this morning and ill probably be dreaming about those ribs tonight! Lol! Big like!!!
     
  10. we never see those up here, wow that looks fandamntastic!
     
  11. tx smoker

    tx smoker Smoking Fanatic

    Chile....that looks absolutely amazing!! Great job and great documentation. Big LIKE!! I'd give my first born daughter and a pint of blood to get hands on a couple packs of those ribs....or maybe just a plate of them that you cooked :emoji_laughing:

    Wow...it's all I can say,
    Robert
     
  12. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks siege.
    Yabba Dabba Doo!
     
  13. Nailed it again Chile!

    Looks fantastic...point for sure.

    Like

    John
     
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Those Ribs look absolutely Fantastic!!
    Perfect Even!!
    Nice Job-Johnny!!
    Like.

    Bear
     
  15. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thank you CS
     
    civilsmoker likes this.
  16. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Really do appreciate it Dan.
    I've never seen anyone do them.
    I came across a recipe years back and thought, lets try it.
    Good stuff, just gotta tell your diners that it's okay to rub the salt off.
     
  17. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thank you Aaron

    Rex is not amused... LOL.
    [​IMG]
     
    civilsmoker likes this.
  18. clifish

    clifish Meat Mopper

    Now that is a plate! I have not been able to find those plate ribs yet. I will be making those potatoes, they look great. Awesome Job Chile!
     
    Last edited: Sep 8, 2019
  19. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Those ribs look fantastic . Cooked perfect as always . I do a version of those potatoes , like those too .
     
  20. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Appreciate it very much Richie, thanks.
    Thanks Don,
    no, not too late.
    Heck I couldn't finish the one rib, just too big.
    The potatoes rock, I add fresh herbs during the boil for more flavor.

    Thanks man.
    LOL... That's what I was thinking when I first saw them.
    Thickest meatiest short ribs I've ever found, I really think these are Plates.

    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, tender/juicy brisket on a stick, the larger rack could have taken another hour to render some more fat and still been fantastic.
    Hey thanks Sowsage... Those'll be some sweet dreams.
    Thanks Tony,
    I've never seen the likes down here either, wish I'd had more money cause I'd bought a case.
    Very kind of ya Robert, thank you.
    I keep saying "Wow!" every time I see them.