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re: Beef Spare Ribs
Posted on 8/19/19 at 4:38 pm to unclejhim
Posted on 8/19/19 at 4:38 pm to unclejhim
quote:The last time I asked at Sam's, they would only sell me what they had in a pack. It was huge and very expensive. I was not cooking for enough people to justify it. They would not cut it up.
Sams
I have found them at Kroger, but it only once. Damn they were good though.
0
Posted on 8/19/19 at 4:49 pm to Janky
This is what the chuck short ribs at costco look like. They will appear thinner than you think. During the cooking process, the meat will shrink along the bone and swell up a decent amount.
Posted on 8/19/19 at 4:54 pm to 504Voodoo
I feel like we talk about this on a weekly basis.
The ones around me just don't put out good product. Inconsistent. I have brought back sausage made in house because the pork they used had to be old and smelled spoiled. I won't keep going. Here are 2 threads.
I know some people love Rouses.
Rouses Quality Control
Sale
The ones around me just don't put out good product. Inconsistent. I have brought back sausage made in house because the pork they used had to be old and smelled spoiled. I won't keep going. Here are 2 threads.
I know some people love Rouses.
Rouses Quality Control
Sale
Posted on 8/19/19 at 5:07 pm to SmokedBrisket2018
Alexander's on Highland usually has them but you have to ask, and also make sure they are not chuck ribs. Sometimes Costco will have them. Id also start trying Tramontes as I know they are now stocking Snake River Farms products which I love.
I like Iverstine for pork and some of their sausages, but haven't really seen where their beef is noticeably better.
These are some beef ribs I just got in from SRF for a party for the UT game. The cooked ribs are the last rack I had from SRF and my first time using this smoker for beef ribs.
I like Iverstine for pork and some of their sausages, but haven't really seen where their beef is noticeably better.
These are some beef ribs I just got in from SRF for a party for the UT game. The cooked ribs are the last rack I had from SRF and my first time using this smoker for beef ribs.
This post was edited on 8/19/19 at 5:09 pm
Posted on 8/19/19 at 5:13 pm to ruger35
Not to hijack but can someone offer a good beef rib cooking recipe?
I spent one summer a couple of years back trying to master the things and it’s voodoo as far as I can tell. I had a couple of times come out as some of the best meat ever, some come out just OK and some come out horrendous like shoe leather. I used the same time and temp recipe every time. Like I said. VooDoo.
I spent one summer a couple of years back trying to master the things and it’s voodoo as far as I can tell. I had a couple of times come out as some of the best meat ever, some come out just OK and some come out horrendous like shoe leather. I used the same time and temp recipe every time. Like I said. VooDoo.
Posted on 8/19/19 at 5:22 pm to jbgleason
Are you trying to braise them or cook them in a smoker?
Posted on 8/19/19 at 5:27 pm to ruger35
What is the disadvantage of them being Chuck?
Posted on 8/19/19 at 5:37 pm to USMCTIGER1970
Different section of the ribs, less meat. It's not the same experience/flavor profile as the plate ribs.
Posted on 8/19/19 at 5:42 pm to ruger35
Thanks!
Posted on 8/19/19 at 5:46 pm to USMCTIGER1970
Maybe just me, but I don't like smoked beef ribs. I have found that short ribs are excellent when sliced thin and used for philly cheese steak or stir fry, however.
This post was edited on 8/19/19 at 5:48 pm
Posted on 8/19/19 at 5:54 pm to Datfish
They had those. Is that the same thing as the plate ribs?
Posted on 8/19/19 at 7:51 pm to ruger35
quote:
ruger35
Here's a guy who knows how to smoke some meat
Great pics
Posted on 8/19/19 at 8:55 pm to ruger35
quote:
Beef Spare Ribs
Are you trying to braise them or cook them in a smoker?
Low and slow in a BGE indirect with a plate setter.
Posted on 8/19/19 at 10:59 pm to USMCTIGER1970
I've bought them at Bet-R. Just talk to the butcher.
Posted on 8/20/19 at 5:17 am to jbgleason
quote:
Low and slow in a BGE indirect with a plate setter.
250-275 for probably 6-8 hours until a toothpick or temp probe slides in like butter in between the bones. Most likely will be >200° internal. I like to use hot sauce as a binder, straight salt and pepper. I do like to use Jacobsen Black Garlic sea salt.
Posted on 8/20/19 at 6:30 am to CoachChappy
Fresh Market in Lafayette usually has them. Just go to the meat counter and ask for the whole plate...
Posted on 8/20/19 at 6:35 am to USMCTIGER1970
Chuck ribs are smaller and have less meat. However, they still have a lot of meat and still work just fine. The flavor will be different, but thats a preference. One pro is since they are smaller, they take less time to smoke.
Posted on 8/20/19 at 7:43 am to Datfish
quote:Yeah, I've done chuck ribs twice. I thought they were good. Took about 5 hours at 250. I think the internal temp ended up a bit over 205 or so. One rib per person was plenty enough, as far as size goes.
Chuck ribs are smaller and have less meat. However, they still have a lot of meat and still work just fine. The flavor will be different, but thats a preference. One pro is since they are smaller, they take less time to smoke.
Posted on 8/20/19 at 8:45 am to List Eater
quote:
Here's a guy who knows how to smoke some meat
Great pics
Thanks man, been to Texas for every smoker I've had but the Shirley. Heading to Fort Worth in November to do a class with Dylan Taylor and hoping to stop at a couple restaurants along the way. Evie Mae's is so far the best I've ever had.
Posted on 8/20/19 at 6:56 pm to SmokedBrisket2018
quote:
I feel like we talk about this on a weekly basis.
The ones around me just don't put out good product. Inconsistent. I have brought back sausage made in house because the pork they used had to be old and smelled spoiled. I won't keep going. Here are 2 threads.
I know some people love Rouses.
I don't frequent this board as much as the others, but I am glad this was mentioned by a number of you all. Thanks for the thread links.
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