Since we returned from the S Florida gathering we have taken a small break from smoked stuff. (ribs and butts)
Was wandering the Latin grocery store I frequent looking for ideas or steak type sales. Passed on the outside skirt that was on sale as it's cryo packed and I couldn't see the trim level. When in the beef section I saw that beef back ribs (not dino) were priced @ $4.29 a lb. saw a "slab" that was $12.50 out the door. It's been a while since I did these and not since I bought the pellet pooper. As typical all the meat was between the bones which was fine.
made a fresh batch of SPOG and gave them a good layer to ride the refrigerator overnight.
Set pooper at 250and inserted probe neatly between two bones. The plan was to cook until 200 IT which I stuck to.
Had a bottle of apple juice and ACV ready it they looked dry.
as surprised there was a stall at 175 ( about an hourstall) I stuck to my guns an pulled at 200 IT. Rested a few minutes and sliced. They sliced like butter but still retained a little bite.
I forgot to mention I removed the membrane, though it was almost like a second membrane after cooking.
The meat ,though scant, was delicious.
Afrter dinner mam asked what I thought. Honestly, unless the money tree grows where I can afford a slab of plate ribs from the likes of Snake River, this probably won't be regular menu item here.
time to shut up.
Was wandering the Latin grocery store I frequent looking for ideas or steak type sales. Passed on the outside skirt that was on sale as it's cryo packed and I couldn't see the trim level. When in the beef section I saw that beef back ribs (not dino) were priced @ $4.29 a lb. saw a "slab" that was $12.50 out the door. It's been a while since I did these and not since I bought the pellet pooper. As typical all the meat was between the bones which was fine.
made a fresh batch of SPOG and gave them a good layer to ride the refrigerator overnight.
Set pooper at 250and inserted probe neatly between two bones. The plan was to cook until 200 IT which I stuck to.
Had a bottle of apple juice and ACV ready it they looked dry.
as surprised there was a stall at 175 ( about an hourstall) I stuck to my guns an pulled at 200 IT. Rested a few minutes and sliced. They sliced like butter but still retained a little bite.
I forgot to mention I removed the membrane, though it was almost like a second membrane after cooking.
The meat ,though scant, was delicious.
Afrter dinner mam asked what I thought. Honestly, unless the money tree grows where I can afford a slab of plate ribs from the likes of Snake River, this probably won't be regular menu item here.
time to shut up.
