Not a bad way to spend less then 20 on some good beef

[motolife313]

new seasons has quality meat and some waygu so i check in when I’m around. Those beef back ribs were 2.99 a pound! They looked pretty healthy to me so I went with em

what do you think prime? They say they don’t grade them

most likely gather some more meat this week before a cook.

 

[fivetricks]

So jealous :-) they look great.

I don't think they're quite prime, but def in the upper "choice" echelon. But I'm not a meat grader. Just this poor schmucks 2 cents

 

[tropics]

Look good to me can't wait to see the finished pic
Richie

 

[crazymoon]

ML313, I'm in!

 

[SmokinAl]

That is a fine looking chunk of meat!
Looking forward to the cook!
Al

 

[gmc2003]

I would have gone with them also. Waiting for the smoke.

Chris

 

[smokerjim]

prime, choice, select, who cares they look like they are going to tasty!

 

[motolife313]

One more look, I’m still leaning towards prime. I cooked with 100% plum wood and used one nice split that I cut into bunch of smaller pieces and I actually didn’t even use the whole piece lol. There was a 1/2 piece was left over. I chopped one in half to check the percentages in the wood, it was at about 14-15. Bleeding out a touch of water is why I checked but after more preheated ones went in it was fine, no more water bleeding out crazy how much preheat helps, that one split lasted over 5 hours tho

pulled the ribeye at 132. Almost over did it because I figured the stergeon would be done first at 145-150 but no. Luckily I checked on it and it was perfect.

these are about the best back ribs I’ve seen. They were under 6$.

More pics soon

 

[motolife313]

Both beef and sturgeon steaks were good and Man that was some good beef ribs. No brine either. Not dry at all. Brought to 200 degrees right at 5 hours cooking at 250 or so

 

[motolife313]

I put a little bit of better on everything while it was on the smoker when the steaks were at about 120 degrees. Heated the butter on the FB. That’s the split that lasted the whole cook no joke and it’s only about 12” long not the full 16-18”

that’s my little oak chopping block on the ground. I don’t need much

that’s all from the one split. I took it down and just kept a couple up there at a time Incase it gets to hot. I’ve had them smoking pretty good

I knew I’d be close lol

 

[smokerjim]

that stuff looks great