Hopefully short ribs tomorrow.

[kawboy]

Stopped at a meat market on the way home from wrestling today for some beef ribs. They only had them frozen, but assured me i could smoke them tomorrow. Hopefully they thaw out by the time I get home from church! Also picked up some Polish sausage seasoning that I hope is the same as remember from when I was a youngster and we made 'Buck' sausage. We will see. Plan on hot sauce and SPOG for the short ribs, then smoke with oak and mesquite until 200ish. Haven't made beef ribs in quite some time. Looking forward to them.

 

[motolife313]

Just put them on the counter for an hour then back in the fridge for little bit and back out on the counter tonight for an hour. That will ensure it will be thawed tomorrow . Any pics. I really like the Korean short rib

 

[kawboy]

Just put them on the counter for an hour then back in the fridge for little bit and back out on the counter tonight for an hour. That will ensure it will be thawed tomorrow . Any pics. I really like the Korean short rib

No pics yet, they are just two big blocks. Three big ribs to a block. I'll picture them up tomorrow.

 

[HalfSmoked]

Waiting boy I'm getting hungry and impatience is setting in.

Warren

 

[kawboy]

Not exactly what I was expecting, but should work fine. The thin cut have bones, the thick dont. Would have rather had uncut, but you take what you can get. One pic seasoned, one not. Just Frank's and spog. Now to shovel out the smoker.

 

[kawboy]

 

[HalfSmoked]

Bone or no bone those are going to taste great.

Warren

 

[motolife313]

So is the boneless one called a Denver steak?becuase that’s what a butcher told me and another said that’s not true

 

[kawboy]

so far, so good. Figured I'd do some deviled eggs while I was at it.

 

[kawboy]

sorry, we tore in to them too quick to get a decent pic. Turned out good,could have run them a bit higher, but still good.