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Found a source since we don't have Restaurant Depot, just went to the Whole Foods Manager and asked him what he had. They were PRICEY that's my next job, find these, just not at their prices.

I'd say these were close to Prime (look at the photos).

I uploaded these with the new CS forum PhotoBucket:

7.5 lb, 3 ribs only. $5.99 a lb for what they call Chuck Short Ribs. Roughly 12 x 12 in size. I covered them with Worchestershire sauce and Montreal Steak. On the smoker now at 250. Took about 5 hours to complete, I pulled them at 200.

I never put them in foil, love the texture of these done this way. There is plenty of fat in these to keep them moist.











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Nice cook Smokin.

Looks like the little dog doesn't miss many meals. LOL.

I had a few beef rib bones in the frezer that I had smoked a while back so took them with a package of sliced brisket and made a beef stew with carrots, potatoes and an onion. Sure did make the house smell wonderful with the light smoke odor. Have to say the stew came out tasting very good. Have a bowl in my lunch cooler for today's lunch. Jer
Yeah, pricey, I should be able to find them at 1/2 that price, so I'll keep talking to butchers and meat packers. I'll take them a photo and show them what I want (they always seem confused).

I knew you guys hadn't seen it or you would have replied. Even I get hungry looking at the photos and I have two left in the fridge.

We basically took one rib, cut the meat off, cut it into cubes and the shared that with three people.

That's Caezar, my daughters dog. First time I've seen him with a real bone and he was NOT happy when I took it away.
Last edited by Former Member
quote:
Originally posted by SmokinOkie:
That's Caezar, my daughters dog. First time I've seen him with a real bone and he was NOT happy when I took it away.


LOL. From the look on his face I bet Caezar already knew you were going to take the bone away when you took the picture.
Last edited by Former Member
quote:
Originally posted by SmokinOkie:
Yeah, pricey, I should be able to find them at 1/2 that price, so I'll keep talking to butchers and meat packers. I'll take them a photo and show them what I want (they always seem confused).

I knew you guys hadn't seen it or you would have replied. Even I get hungry looking at the photos and I have two left in the fridge.

We basically took one rib, cut the meat off, cut it into cubes and the shared that with three people.

That's Caezar, my daughters dog. First time I've seen him with a real bone and he was NOT happy when I took it away.


"Render unto Caesar the things which are Caesar's..."

Those are really good looking dino bones.

I judged a NEBS comp last summer and the samples I had looked good, but were, well, they weren't "9"s...let's just leave it at that. I would think this is a hard item to cook properly on a stick burner, no?
quote:
Originally posted by SmokinMAINEiac:
... I would think this is a hard item to cook properly on a stick burner, no?


I think they'd be just as good on a SB. I did these in my FEC100, pellets all the way at 275 for the time indicated.

Key point for me, is there is enough internal fat, I see now reason for foil. Some do, they like to braise them and that does work, I just like to not do ribs in foil unless I can help it.

I wouldn't change anything I did, trimmed off as much fat as I wanted. That one photo makes it look like there is a lot, but there isn't (just the angle it was taken).
Those are amazing looking. Even the raw meat looks appetizing. The marbling looks fantastic, I would think they were prime. The Brisket I got from RD has a portion that looks like this. YUMMY. I need to look for these. I love Whole Foods, but they are expensive. At least you know you got quality! I think that really matters when you cook something like this for the first time, you know what it really should taste like. The cooked picture looks so juicy and tender. That's why you are the expert Smokin!!!

Is that a cutting board from Bed, Bath and Beyond. I got the same one for XMAS.

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