Decided to cook up some beef ribs last Saturday. When I saw these in the freezer I thought they were CPB chuck short ribs. When I get those they come two 4-bone sections per pack, which is way more than we'd eat. I thought I'd taken one rack to cook and vac sealed the other rack due to not needing that much food for the two of us. As soon as I opened the package I knew something was amiss. These are not chuck short ribs so don't have a clue why I wrote that on the package. Oh well, they looked nice so I went with it.
The meat
This is a rub I got from our good friend Warren (
HalfSmoked
) in our Christmas exchange
Ribs seasoned up. They are nice and thick and the rub is really coarse so I applied a lot of it. It tastes amazing though.
Onto the Weber with hardwood charcoal and mesquite running the SnS
About 4 hours in. You can see these things are acting weird.
Horrible pic. Made a tater salad using a totally different approach. Even though the pic was terrible the tater salad was really good. Will fill in the blanks later.
This is a sauce I was honored to receive from our good friend Justin (
Rafter H BBQ
) I warned him that no good deed goes unpunished 
Ribs all done. They don't look like any other ribs I've ever cooked but I am intrigued. Total cook time was about 8 hours running in the range of 235 degrees. I love how the rub crusted up and made that bark.
Oh boy...nice and juicy, tender, good smoke ring, and the aroma was outstanding. They sliced like butter
Close up
Dinner plated. Also made up some baked beans. Just a can of Busch's that I doctored up for additional flavor
About half way through the cook it hit me where these ribs came from. The last 103 sub primal rib section I got was cut into three tomahawks, the other four bones removed from the meat, and the meat cut into boneless rib eyes. These are the 4 ribs I got from that rib section. The tater salad was an original for me and we loved it. Lightly boil fresh red potatoes and drain then mix in garlic EVOO, spicy pepper vinegar, diced red onions, sliced green onions, garlic powder, a little salt, and some black pepper. We thoroughly enjoyed the tater salad. Ribs were super tender and flavorful from the rub with a nice smoke flavor. The sauce was unique but REALLY good. A little sweet, a little tingle, and an overall flavor that's very difficult to describe. I'm going to cut up some nice beef at some point real soon, marinate it in this sauce, and make pseudo burnt ends with it. That's some good stuff and I'm really looking forward to using it again. Thank you Justin and Warren. Kinda cool to do a meal that has so many influences in it from our forum friends. Overall a nice traditional BBQ dinner that hit the spot in a big way. Well, thanks for dropping in. Calling this one dine...finally. Stay safe and I'll see y'all on the next adventure.
Robert
The meat
This is a rub I got from our good friend Warren (
HalfSmoked
) in our Christmas exchange
Ribs seasoned up. They are nice and thick and the rub is really coarse so I applied a lot of it. It tastes amazing though.
Onto the Weber with hardwood charcoal and mesquite running the SnS
About 4 hours in. You can see these things are acting weird.
Horrible pic. Made a tater salad using a totally different approach. Even though the pic was terrible the tater salad was really good. Will fill in the blanks later.
This is a sauce I was honored to receive from our good friend Justin (
Rafter H BBQ
) I warned him that no good deed goes unpunished
Ribs all done. They don't look like any other ribs I've ever cooked but I am intrigued. Total cook time was about 8 hours running in the range of 235 degrees. I love how the rub crusted up and made that bark.
Oh boy...nice and juicy, tender, good smoke ring, and the aroma was outstanding. They sliced like butter
Close up
Dinner plated. Also made up some baked beans. Just a can of Busch's that I doctored up for additional flavor
About half way through the cook it hit me where these ribs came from. The last 103 sub primal rib section I got was cut into three tomahawks, the other four bones removed from the meat, and the meat cut into boneless rib eyes. These are the 4 ribs I got from that rib section. The tater salad was an original for me and we loved it. Lightly boil fresh red potatoes and drain then mix in garlic EVOO, spicy pepper vinegar, diced red onions, sliced green onions, garlic powder, a little salt, and some black pepper. We thoroughly enjoyed the tater salad. Ribs were super tender and flavorful from the rub with a nice smoke flavor. The sauce was unique but REALLY good. A little sweet, a little tingle, and an overall flavor that's very difficult to describe. I'm going to cut up some nice beef at some point real soon, marinate it in this sauce, and make pseudo burnt ends with it. That's some good stuff and I'm really looking forward to using it again. Thank you Justin and Warren. Kinda cool to do a meal that has so many influences in it from our forum friends. Overall a nice traditional BBQ dinner that hit the spot in a big way. Well, thanks for dropping in. Calling this one dine...finally. Stay safe and I'll see y'all on the next adventure.
Robert
