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16 replies

BEEF RIBS?

FM Former Member
My daughter recently graduated from college (UT San Antonio) and for graduation dinner she wanted to go to a fancy Brasillian Steak house. We chose a restaurant called, "Texas de Brasil" in San Antonio. Anyone familiar with the "gaucho" style and concept understands the many cuts of meat served, all presumably roasted over a wood fired pit.

Of the many varieties of meat served, one stood out for me more than the others. They brought out these huge and impressive looking beef ribs. The ribs were tender, juicy, and succulent with a very pronounced "beefy" flavor. There was a subtle smokiness but my mind immediately conjured up a desire for a level of smokiness akin to a low and slow hickory smoked brisket (Dang! I've got brisket on the brain!).

I'm wondering if anyone here has tried smoking them in a Cookshack and if so could you elaborate and provide any tips, techniques and/or recipes? When my SM066 gets here I'd like to head over to the butcher shop and get a rack of beef ribs and give'em a go!

tw
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R ribdogMember
Yeah, I get my whole plate short ribs from Sam's most of the time but Restaurant Depot has them occasionally too.

I either buy a whole cryovac of them at Sam's which turns out to be four three-rib sections. And these are not cheap as they are short ribs. They will usually run you $4-5 per lb. for the choice Angus ones. If you ask the meat guys, they will break up a cryovac and leave them whole for you.

It's hard to say what you had at Texas de Brazil. I have been to the TdB locally but don't remember them having beef ribs that night.
mike4258mike4258Registered Old Fart
quote:
Originally posted by Que'n RN:
The butcher never told me what the cut ..... It was like a bone on rib eye with rib. Cooked at 225 degrees, 5 hours, 3 oz mesquite wood.


I looked again, it looks like he might have cut the ribs off a whole bone in rib roast (primal cut) and thats what you got... WOW!! Great butcher.
FM Former Member
BINGO! Thats what the guy brought. They were in 3 or 4 rib sections and so meaty that he cut slices horizontally from tip to top of the 4 rack set. The picture of the finished product is even better than the finished product at TdB! Awesome! Thanks for that post, I am truly inspired. I now believe there will be a love triangle in my home between me, my 83" 3-D TV and my soon to arrive SM066!Good times, good times... Smiler
FM Former Member
quote:
Yeah, I get my whole plate short ribs from Sam's most of the time but Restaurant Depot has them occasionally too.

I either buy a whole cryovac of them at Sam's which turns out to be four three-rib sections. And these are not cheap as they are short ribs. They will usually run you $4-5 per lb. for the choice Angus ones. If you ask the meat guys, they will break up a cryovac and leave them whole for you.


RibDog thanks for the suggestion. Sam's Club came to mind earlier and you've just confirmed that intuition.
I place my order for the SM066 on Monday and I guess from there I have a 2 week to a month slog to endure before I can get my cook on. As the Pointer Sisters used to sing, "I'm so excited!" Big Grin
andyjandyjMember
quote:
Originally posted by Que'n RN:
Here's what I did in my SMO45.
Huge beef ribs from the butcher, thick with juicy meat.
Salt and pepper and a little beef rub.
don't know if this is what you had, but they sure were good.
That's definitely NOT what they serve at Texas de Brasil, at least not up here in Illinois. The one's I had were fatty, greasy ribs. If I could find a beef rib like that, I'd be making a whole lot more beef ribs!

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