Prime Beef Ribs on Sale Right Now

[tallbm]

I just got back from Costco in Frisco, TX and I bought Prime Beef Short Ribs for $4.99 a pound!

The meat counter guys says they usually only get just enough beef ribs to cut up individually and sell in the "road show" display counter BUT Costco has sent 10 cases just because of the superbowl so they have them uncut in the back for $4.99 a pound rather than the $9.99 a pound price for the individual cut ribs. They are not on display so you must ask the meat guys.

There is one catch. They are sold in packs of 8 ribs (2 four rib sections vac sealed together) not just a pack of 4. So be ready to buy packs that are $38-45 in cost so just under 10 pounds of beef ribs a pop.
I got just over 8 pounds of these prime beef short ribs for just over $40.

If you are in the DFW area and are interested go hit them up!
If you are not in the area and have a Costco near you feel free to ask them if they have the same deal.

I just figured I would share this info with everyone... now I have to figure out how the hell I'm going to cook, eat, and store 7 pounds of wings, 10 pounds of pork Babybacks, and 8 pounds of Beef Short ribs between 4 people eating on only Sat and Sun!!!

Oh the humanity!!!! :D

 

[tallbm]

Oooooh I think I just had a genius idea! We'll have to see how it works out with these ribs...

This will be my first attempt at beef ribs and I think I am quite well prepared but I was a little concerned about 1 aspect of the cook. The meat sides (not protruding rib bone sides) of the ribs can tend to dry or even burn up on you, so it appears the practice of spritzing is a very real things for beef ribs to avoid this.
Well I really frown upon opening my MES to spritz for a variety of reasons I won't go into, so I basically don't spritz anything in the MES.

I think I just came up with the perfect plan to keep the meat ends of the beef ribs from drying up or burning up.
I am going to use the membrane and wrap/drape it over those vulnerable sections of the ribs!!!!:eek::cool::D

My first thought was to use the trimmed fat and drape it over the meat in question but I don't think there will be enough fat to do so. It then dawned on me that the membrane would work perfectly in this capacity!
It should help retain the moisture/juices, allow smoke to permeate into the meat since it is draped over the meat in question (maybe held to the meat with toothpicks), and finally who cares if the membrane burns up what a great way to recycle it!!!

I've done similar things like this with wild hog front legs and ribs. The wild hogs are much leaner than farm raised pigs so I trim and save any good whole portions of fat specifically to drape over the portions or cuts of meat that have no fat and/or will dry out or burn up. This works like a charm so I figure the beef membrane will do some of the same!

Thoughts?

 

[hank2000]

Hmmm never thought of that. Might work. Some how I knew you would figure something out. Waiting to see how this works out

 

[tallbm]

Hmmm never thought of that. Might work. Some how I knew you would figure something out. Waiting to see how this works out

I'll be sure to do a post if it works out. I just now have to figure out how in the hell all of this food will be cooked and eaten and/or stored after. I am desperately low on freezer space and I just bought about 25 pounds of meat to cook, eat, and possibly store hahaha.
The vac pack pack says sale by 2/8/2018 I wonder if I can push that to 2/10 without freezing so I can cook them the weekend following this one.

 

[Rings Я Us]

Sounds like a plan Stan.
The SmokinAl way of pork ribs has you leaving the membrane on as to keep fat from dripping out under the ribs , trapping moisture in the meat better. Then you later remove the membrane before eating.

 

[tallbm]

Sounds like a plan Stan.
The SmokinAl way of pork ribs has you leaving the membrane on as to keep fat from dripping out under the ribs , trapping moisture in the meat better. Then you later remove the membrane before eating.

Yep so I figure the beef rib membrane draped over and pinned to the meat that may dry up will do the same kind of thing. I'm hoping it will also act as a "burn up" shield like fat does on cooks like brisket.
We will see how things turn out :)

 

[Rings Я Us]

Those have quite a bit of fat in um. Should be good.