Well, I'm going pro

[gearjammer]

If you make it, they will come.  CONGRATULATIONS

  Keep on smokin'              Ed

 

[mneeley490]

LOL, I knew it!

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• mneeley490
• Feb 13, 2016

 

[smokinpapist]

Next time I'm in Seattle I'm there. Looks great Jeff. I hope for you continued success. You could be the Northwest's Aaron Franklin. Time to go hipster.


Sent from my iPad using Tapatalk

 

[ynot2k]

Had a visit from the Honorable Mayor of Marysville, WA, Jon Nehring last week.  Ribbon cutting ceremony.  Press should have the pics and story soon, we'll see.

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• ynot2k
• Feb 14, 2016

 

[daveomak]

Way too cool...  Congrats....

 

[gary s]

A BIG TEXAS CONGRATULATIONS     WELL DONE    

   

 EVERYBODY NEEDS TO EXPERIENCE GOOD TEXAS BBQ

 

[chad e]

Haven't even received my smoker yet but got a good feeling about people making a living off what they learned here. Best wishes on continued success

 

[ynot2k]

Still having fun!

~Jeff

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• ynot2k
• Mar 23, 2016

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• ynot2k
• Mar 23, 2016

 

[gearjammer]

Do you deliver?

C'mon it's only a couple thousand miles.

Keep on smokin'                                       Ed

 

[mkriet]

This looks amazing. I wish I could start a business like this. I joke with my wife that someday I will have a BBQ joint that also sells home brew. Maybe some day it can be my hobby job

 

[jp61]

Jeff, congratulations!

Wish you much success!!!

 

[gary s]

 
Still having fun!

~Jeff

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• ynot2k
• Mar 23, 2016

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• ynot2k
• Mar 23, 2016

What time do I need to get in Line,  Wow those look great  "Meaty"

 

[mneeley490]

Ah, man... Where'd you get those, Jeff? I can never find any ribs cut like that around here.

And you need to get that website up and running, so I can find out about stuff like this beforehand.

 

[ynot2k]

These are Plate Ribs - bones are about 11" long.  IMPS 123A (untrimmed) or 123B (trimmed).  I can get them occasionally but only in master cases - around 75# per case.  That gets me 12 racks.  Racks are 3 ribs and weigh approximately 6# ea.  Finished cooked weight on this rack was 4.7#, so one bone averages about 1.5#.  Hoping to be able to get them consistently enough to have Beef Rib Fridays throughout the summer.

Cheers!

 

[b-one]

Wish you were closer so I could get some of those massive ribs!

 

[jcbigler]

These are Plate Ribs - bones are about 11" long.  IMPS 123A (untrimmed) or 123B (trimmed).  I can get them occasionally but only in master cases - around 75# per case.  That gets me 12 racks.  Racks are 3 ribs and weigh approximately 6# ea.  Finished cooked weight on this rack was 4.7#, so one bone averages about 1.5#.  Hoping to be able to get them consistently enough to have Beef Rib Fridays throughout the summer.

Cheers!

I always wondered why the plate ribs are so hard to get. I mean every cow has them, a set on each side, just like brisket. Seems that they would be more common. Do the ribs get taken apart and used for something else?

 

[ynot2k]

A bit more fun we're having here....

~Jeff

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• ynot2k
• Mar 29, 2016

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• ynot2k
• Mar 29, 2016

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• ynot2k
• Mar 29, 2016

 

[seenred]

Jeff,  congrats on your continued and growing success!  It's good to see that you're still having fun and growing your business.  I've never made it up to the PNW, but its on my bucket list...and when I get up there, I'll definitely be making it a point to visit your place.

Best wishes and continued success!!  

Red

 

[alanh]

Congratulations on your business! As a south Texas man we always cook with live oak,post oak and mesquite and sometimes we might throw a chunk of pecan in the mix. How are you getting post oak delivered way up there?

 

[ynot2k]

Congratulations on your business! As a south Texas man we always cook with live oak,post oak and mesquite and sometimes we might throw a chunk of pecan in the mix. How are you getting post oak delivered way up there?

I have a supplier who has the Post Oak shipped up here for us.  I'm the only joint up here using it, I think.