After seeing so many delicious posts with beef ribs the last couple of months I finally quit procrastinating and picked up some wholesale at the local butcher. Overall they were pretty trimmed already with a very thin fat cap. I will say I tried to peel the membrane and thought I did great on all 4 racks (put 2 in the freezer for another time). Big sheets pulled off but there was still membrane / not all the way peeled to bone. After fighting with it too long I gave up. Worst case I think I can peel them prior to serving if they are tough. May lose some rub there but there isn't any meat on that side anyway I guess.
Here is my bounty in the cryopacks. Going to cook the ones on the right and put the other pack in the freezer for another time. Picked these up for $3.99 / lbs.
They look reasonably meaty. Really trimmed hardly any fat off the top. The membrane had me using a few choice words lol.
Going pretty basic on these. I layered a bit of flavor, hit it first with a light sprinkling of Accent (have not tried this before), Next was 2/2/1/1 SPOG using coarse salt, coarse pepper, granulated onion and garlic. Hit it with a little extra black pepper and then lastly a very light dusting of nice earthy dark chili powder. I will hit these with rub again and hit those bare spots prior to cooking tomorrow.
Going to have green beans as a side. Here is the last of my buckboard bacon ends. Going to have to get on that next as I am now out of all bacon and scraps :)
Adding in some onion and sauteing a bit to soften them.
Mixed into two giant cans of green beans, a few cups of chicken broth and a hit of SPOG. These will smoke under two of the racks tomorrow. I will have a full hotel pan like this under the other two filled with beef broth and spices.
Well that is it for now. I will get these on tomorrow. Going to smoke these in my 270 cabinet using B&B Texas Style Hickory lump charcoal and for wood a mix of oak and cherry. I will update pics after the finish barring a cooking disaster LOL. *Updated finish pics below in thread*
Here is my bounty in the cryopacks. Going to cook the ones on the right and put the other pack in the freezer for another time. Picked these up for $3.99 / lbs.
They look reasonably meaty. Really trimmed hardly any fat off the top. The membrane had me using a few choice words lol.
Going pretty basic on these. I layered a bit of flavor, hit it first with a light sprinkling of Accent (have not tried this before), Next was 2/2/1/1 SPOG using coarse salt, coarse pepper, granulated onion and garlic. Hit it with a little extra black pepper and then lastly a very light dusting of nice earthy dark chili powder. I will hit these with rub again and hit those bare spots prior to cooking tomorrow.
Going to have green beans as a side. Here is the last of my buckboard bacon ends. Going to have to get on that next as I am now out of all bacon and scraps :)
Adding in some onion and sauteing a bit to soften them.
Mixed into two giant cans of green beans, a few cups of chicken broth and a hit of SPOG. These will smoke under two of the racks tomorrow. I will have a full hotel pan like this under the other two filled with beef broth and spices.
Well that is it for now. I will get these on tomorrow. Going to smoke these in my 270 cabinet using B&B Texas Style Hickory lump charcoal and for wood a mix of oak and cherry. I will update pics after the finish barring a cooking disaster LOL. *Updated finish pics below in thread*
Last edited:
