Jump to content

Beef ribs


Buzzrock

Recommended Posts

  • 2 weeks later...
2 minutes ago, scottsins said:

H‑E‑B was open and they had Prime beef ribs which I usually don’t see. They also had prime tri tip and Wagyu “finger ribs”.

Went with the prime Dino ribs

61acab76bf4302ec1076b6f0f69ed78a.jpg

021af1443fb896fc7928595f6a6cc808.jpg

These were what I got today as well at bunker hill HEB... for 6.99/lb that seems like a steal. Haven’t been to Costco in a while but HEBs meat department impresses the hell out of me 

Link to comment
Share on other sites

  • 3 weeks later...
2 hours ago, NoName said:

don't have one local (or costco) unfortunately.

Where are you located?  If it's that tough to get what you want at your regular grocery meat counter, then you could always search for a legitimate full-service butcher who can hook you up.  Almost every town has one of those.

 

Link to comment
Share on other sites

7 hours ago, Buzzrock said:

Something a little different. I saw boneless chuck short ribs at Costco and the marbling looked so good I grabbed them. They shredded up nicely for tacos.

5366bbe0378fbdbceef426258632f6a2.jpg

74634fe240a9f37804b1a0696546c008.jpg

ac276f7f04338e73c2692bc14348e6eb.jpg

My tortilla game is terrible don’t @ me.

Tortillas look fine, and the shredded chuck is on point ... but why no veggies?

Fresh pico with serranos or just some chopped onions and cilantro with a squeeze of lime would take those tacos to 11!

Barbecued meat is full of flavor, so it can handle strong company like raw onion, pepper and citrus without getting lost. Throw in a slice or two of ripe avocado and your eyes will be rolling to the back of your head with each bite.

Still would, of course!

 

  • Like 2
Link to comment
Share on other sites

  • 1 month later...
On 4/18/2021 at 2:17 PM, Buzzrock said:

Something a little different. I saw boneless chuck short ribs at Costco and the marbling looked so good I grabbed them. They shredded up nicely for tacos.

5366bbe0378fbdbceef426258632f6a2.jpg

74634fe240a9f37804b1a0696546c008.jpg

ac276f7f04338e73c2692bc14348e6eb.jpg

My tortilla game is terrible don’t @ me.

Looks great.  I talked to the Costco butcher at the South Austin location and he said that they will no longer cary bone in plate ribs.

 

One of the big reasons I re-joined that place was the notion that I would have easy access to plate ribs.  Now I go in there and spend $200 minimum and, sure, I "needed" that vat of "Bitchin' Sauce" or whatever else, but I was there for the ribs.  I might buy these.  Good looking for tacos.

Link to comment
Share on other sites

From last week, New Zealand beef.

Arrived with hardly any fat cap, so I went ahead and trimmed the silverskin and remaining cap from topside (pile of trimmings at top).

410478875_toptrim.thumb.jpg.7546d134d3324b672663670595d1c907.jpg

Slit the membrane on each side of each bone on underside, makes the bones pop right out after cooking. Also rub some seasoning into the slits.

underside.thumb.jpg.bf0eff22bcd75f3e58d4e3f3b35dd614.jpg

Salt Pepper Garlic powder, dry brine 2 days open rack in fridge.

1794926183_rubanddrybrine.thumb.jpg.ddf806daead48d80f264f9e3145a7213.jpg

On at 4am to be ready for lunch. Temps right around 250.

382559362_4amon.thumb.jpg.21d758ef6b0662ebcec9e1dd8aa3f73c.jpg

Wrapped 3.5hr in when it stalled at 170. Wasn't sure how marbled this meat was, and also I had other food I had to start cooking at higher temp, so I wanted the extra protection to allow me to cook at higher temps.

1082415000_3hrwrap.thumb.jpg.aa2479d5bee078e52aaba1e0599addfd.jpg

Probed tender about 6.5hr in, pulled them off at just over 7hr. Bones lifted right out of the underside.

1299328429_bonesout.thumb.jpg.81934ad553bbf4ef454a9c3bd6c84285.jpg

First cut.

1119236302_firstcut.thumb.jpg.e4bccbf6d1febf0e78267c05b9e0e180.jpg

Sliced to the table.

sliced.thumb.jpg.2502eafbc6a2ca36d7ce2a6a9ddb98c1.jpg

Was great. Pepper had a little more bite than I'd like, but everyone loved them and fought over the leftovers.

  • Hook 'Em 3
  • Drool 4
Link to comment
Share on other sites

  • 1 month later...
15 hours ago, Tony Two K said:

First attempt with beef ribs. They didn’t suck.

F5C92781-BB23-45C7-8582-59F31FB9CC24.jpeg

18DF8C1D-DFB2-48D4-ABFF-278CB52AFF2F.jpeg

E186E086-4A43-45CD-B3EF-9A591AED004A.jpeg

Um, I'd eat that but what kind of knife did you use to pull that off?  I've never seen anything sliced quite like it.

Edited by tigol
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...