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Beef ribs


Buzzrock

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  • 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

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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 

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  • 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.

 

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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.

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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!

 

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  • 1 month later...

Doin' some Dino's tonight for a get-together mañana.  I watched the Franklin youtube tutorial just to refresh and made the mistake of clicking on this afterwards.  

RAGEY!!!

 

Edited by Cajun
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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.

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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.

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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).

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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.

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

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

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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.

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

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First cut.

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Sliced to the table.

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

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

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

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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
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