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Old 09-08-2019, 12:04 AM   #1
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Default Behemoth Beef Ribs

So I've had a hankering for some beef short ribs.
I called around looking for some and no joy at the usual places.
Ran around looking and finally found some at Sam's Club.
Sam's had thin cut Korean style short ribs and I asked the clerk if he had whole uncut racks.
"Sure" he said. "How many you want?".
I took one cryo-vac bag which is two racks, when he brought it out I about fainted.
Not only was the price per pound way better than what he quoted me, but the racks...
The racks would've made Fred Flintstone smile.

I seriously think these are Plate, Short ribs as they're three bone racks, the bones shape/length and the fat content of the meat.
Holy cow are these things huge and thick, meaty, fatty and damned delicious!

The Menu
Behemoth Beef Ribs
Salt Crusted Potatoes
Grilled Veggies

The Ribs
I trimmed them, rubbed with SPOG and let them brine for a bit while I fired up the smoker.
Some mesquite and hickory and settled in at about 280-290, put the ribs on and thought about the rest of dinner.






























Salt Crusted Potatoes
2.5lbs New Potatoes
1/4C Sea salt
Fresh Rosemary

In a large, deep skillet place potatoes in a single layer and just cover with water.
Add the salt and rosemary, bring to a fast boil and continue till all the water is evaporated.
This will leave the potatoes covered in a crust of salt.







Grilled Veggies
An assortment of Yellow Squash, Bell peppers and Sweet onions seasoned with Lawry's seasoned salt and infused fresh rosemary.
Grilled till just tender.





The Money and the Mug Shots





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Old 09-08-2019, 07:33 AM   #2
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Struck gold on that un!!! I like beef ribs but the ole lady don't so I rarely cook em! She is going out of town so maybe I'll cook some up this next week!!! Looks like a fine dinner brother!
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Old 09-08-2019, 08:02 AM   #3
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::Slobber::

I'm having an emotional reaction to this.

How long did you cook them?

How do you know when they are done?
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Old 09-08-2019, 09:00 AM   #4
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Quote:
Originally Posted by Jason View Post
Struck gold on that un!!! I like beef ribs but the ole lady don't so I rarely cook em! She is going out of town so maybe I'll cook some up this next week!!! Looks like a fine dinner brother!
Eureka! Struck gold indeed.
Thanks.
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Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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Old 09-08-2019, 09:07 AM   #5
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Quote:
Originally Posted by Joraca View Post
::Slobber::

I'm having an emotional reaction to this.

How long did you cook them?

How do you know when they are done?
These averaged 285 for 5 hours, and I cranked the heat to 350 the last hour, for a total of six.
Most meats are smoked until they probe tender, that is to say, until a probe slides in like a knife through warm butter.
IT is just a guideline by which to start probing, 195-210.
These were, 205 and 203 when pulled.

While these were butter tender/juicy brisket on a stick, they could have taken another hour to render some more fat and still been fantastic.
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Last edited by ChileRelleno; Yesterday at 10:26 PM.
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Old 09-08-2019, 04:35 PM   #6
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jeez those things are huge. were they tender also?
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Old 09-08-2019, 04:39 PM   #7
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Quote:
Originally Posted by smooth move View Post
jeez those things are huge. were they tender also?
Butter tender/juicy brisket on a stick
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Old 09-08-2019, 06:24 PM   #8
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Damn it boy!!
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Old 09-08-2019, 06:33 PM   #9
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Looks great.
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