Big bones!

[73saint]

I took some beef ribs out to thaw a few days ago, clearing out older items in the deep freezer. Beef ribs are always hit or miss for me, but these look really nice. I’ll be cooking with pecan wood, at around 250. We shall see.


Started off my morning de heading shrimp. Got these beauties right off the boat yesterday, 20lbs & I paid $3 per lb. We’ll boil up 10 lbs or so today, and I’ll freeze the rest for down the road.


Ribs look to be pretty meaty with some nice marbeling.


Rubbed with oak ridge black ops brisket rub. I’ve never tried this before so I’m excited to see how it tastes. Sure smells good.

More as the day progresses...

 

[dcecil]

I’m in on this , cant wait to see this when it’s done.

 

[SmokinAl]

This looks like it's going to be a good one!
Al

 

[gmc2003]

Nice batch of shrimp and the ribs look wonderful. The pressures on now that you sent out teaser shots.

Chris

 

[radio]

Gonna be awesome ribs~! mouth is already watering anticipating the Q view!!!

 

[TomKnollRFV]

Hoping we get some more pics of the shrimp... don't see good ones here in WI often and Crawfish are being done away with <Crawfish are an invasive species in WI, did a good job of ruining alot of lakes. Fond memories of crawfish boils as a kid though>

 

[kit s]

Tom
Gee didn't know they had shrimp in the big lakes...learn something every day.
My brother who lived in LA called craws...mud dogs....had some good boils (big party with some of his Cajun friends) when i visited him. Boils plus fried gator, and soft shell crab...lots of beer.
Them do look like good healthy ribs

 

[73saint]

I hadn’t heard them called mud dogs. Lot of folks say mudbugs but I always laugh when I hear cray fish.

Either way I love em. As much as I love hot boiled crawfish, it’s hard to beat a handful of tails in an omelette with green onions!!! Yum.

 

[73saint]

Two things I noticed about my woodpile. One, it’s getting low & two, some critters have recently found it...


Got my fire going right before the rain set in


Fortunately I already had the tent set up.


They went on right at 12:30


Been maintaining 250 heat, basting w worsh/olive oil every hour. Smell is fantastic.

 

[TomKnollRFV]

Tom
Gee didn't know they had shrimp in the big lakes...learn something every day.
My brother who lived in LA called craws...mud dogs....had some good boils (big party with some of his Cajun friends) when i visited him. Boils plus fried gator, and soft shell crab...lots of beer.
Them do look like good healthy ribs

Not the big lakes; well maybe, not sure. But alot of smaller lakes for them, fishermen from the south would come up with them live in buckets or some thing, dump em before leaving. Can't tell you how many crawfish are native to WI or not, but alot were introduced into areas they did not belong. The chain of lakes our cabin is on had them introduced by out of state fishermen dumping bait buckets in when they left, and for a while the DNR thought the lakes would be devoid of plant and fish inside a few generations. So we started to extensively harvest them. Size didn't matter, catch em, if you can't eat em, toss em in the woods. Fish making a rebound as is the plant life.

 

[73saint]

Well we did some drinking, boiled some seafood and drank some more

Ribs moving right along.


A close up about 3.5-4 hrs in


I decided not to wrap. They had so much meat and the bark kept improving so I just rotated and probed for temp and tenderness.


Now it’s time to boil the shrimp.


Simple boil w garlic onion lemon and hot sausage. (Zatarains pro boil for seasoning). We boil them a few minutes at a rolling boil, then soak them a few minutes. Doesn’t take long and the second batch is always the best. These were some of the best shrimp we’ve boiled.

We stuffed on shrimp before the ribs could finish. But that’s ok. I planned to only eat a few Dino bones. Then I’ll just pull/shred the meat over the next few days and make things like chili and tacos with the leftovers.


But the ribs are getting close. My neighbor just had major surgery and we’ve been helping him out. I promised him dinner and I think he’s getting edgy....


Had to clean my Lang before going upstairs and plating things up. I’ve got 40lbs of belly curing for bacon, and will be cold smoking the week after father day. The old Lang will be ready to go!!


Those were some of the meatiest beef ribs I’ve ever had. Cooked just about perfect with plenty of juice and nice fat. Excellent smoke & very tender. We were all quite pleased.


Had some creole tomatoes so made a simple salad w cucumbers red onion oil and vinegar. Everything was delish!!

Now to finish cleaning up, and off to bed. Hope everyone enjoys the rest of there weekend!!

Cheers!

 

[RiversideSm0ker]

That is a fine looking plate. Great job.

George

 

[phatbac]

That is some great looking eats! shrimp and beef ribs...man I'm getting hungry at 4am!

Happy Smoking,
phatbac (Aaron)

 

[SmokinVOLfan]

Man that all looks amazing!

I love smoking but sometimes there's just nothing better than a big seafood boil and a lot of cold beer.

How much zatarain's you normally put in? I am doing a big seafood boil on 4th of July and some of the people attending wont be able to handle the heat. I normally add(1/2 cup per gallon) or so. Thinking about cutting it back to appease everyone but afraid ill lose that flavor. Unless I can get some crawfish too it will probably be shrimp, crab legs, smoked sausage, corn, red potatoes, onions, garlic, jalapeno, lemons, and mushrooms.

 

[73saint]

I just go by the color of the water. That’s not a good practice either because it makes for inconsistent results. But, my dad is the boil guy and I just got his recipe/method. Welcome to follow (his are the best):

Per 5lbs if shrimp (using only enough water to cover the shrimp completely and add a little cooking oil to water which helps with the peeling of the shrimp):

2-3 bags of the zatarains boil bags (they come in packs of 6 I believe). 3/4 cup salt per 5lbs, 1/4 cup cayenne per 5lbs. Lemon, garlic, celery & onion. Bring water to rolling boil, boil shrimp approximately 4-5 minutes depending on size of shrimp (these were big so 5 was perfect). Then soak 15-20 mins.

 

[73saint]

Something else we like to do with the leftover shrimp, and that’s a simple shrimp salad. Chop boiled shrimp, lettuce, celery, green onion and add mayo to taste. Let sit in fridge for an hour and serve on saltines. We like this probably more than hot boiled shrimp....

 

[banderson7474]

I've never seen beef ribs that meaty!! Hmmm maybe I need to check the local butcher b/c the normal stores only have the ones you usually see. All bone, little meat.

 

[zippy12]

Double POINT for sure!

 

[73saint]

I've never seen beef ribs that meaty!! Hmmm maybe I need to check the local butcher b/c the normal stores only have the ones you usually see. All bone, little meat.

Go to restaurant depot if you have one. They are listed as chuck ribs. I went back last week and found another pack of 4 almost identical to these. We haven’t stopped talking about them since we smoked them. I’m happy to have another pack in the deep freeze!

 

[73saint]

Double POINT for sure!

Thanks zippy!