^ gorgeous Bill
Nothing like "ring"ing in 2017 with heart disease.
Works for me.
Great looking ribs Bill.
What was the cook?
Assume you used some wood?
Oh that’s just awesome.
I’m still trying to find a local (OC, CA) source for ribs even remotely like these. I think Costco Biz Centers have had them but in 16-18 lb packs. That’s a bit much for me and I’d prefer not to freeze any. If I can find a cooperative butcher is there a standard FDA grade name for this stuff you’d use? … the 123A, 124, 130 thing is still a little murky for me.
Happy New Year!!!
Three hours over post oak in the smoker and then four hours in a 250 deg oven. No foil.
These were a mistake cut. These are the ribs from a standing rib roast that were not trimmed. No way these should have made it to the cooler.
What you want to ask your local butcher for is beef plate ribs, NAMP 123A. Always try to get USDA Prime.
Costco carries them here in TX in two rack packs for $3.89 a pound +/- market variation. That is usually around 9 pounds.
A friend in San Antonio just posted a link to this local coverage - big fire at Franklin BBQ … wind from storm blew embers
Once the fire was out, Franklin offered briskets to the firefighters. There were 110 finished ones sitting in the warmers unharmed, but without any utilities in the building, Franklin couldn’t exactly serve them. The firefighters said they weren’t allowed to accept them, but I wouldn’t blame any of Austin’s finest if they were having brisket for dinner.
Berkshire Back Ribs
Rub of 1:1:1 by volume of Sea Salt/Telicherry Pepper/Evaporated Cane Juice
Peach mop sauce on.
I got some of these, 5 hours, apple wood, held at temp in a 200* oven for about an hour and half. These were unbelievable but I attribute it solely to the product. When I trimmed these you see the marbling was excellent. Highly recommended.
Pork shoulders cooked yesterday in my 270. 8 hours at 260. Loot and Booty Competition Rub, peach juice injected, smoked mostly with apple and some white oak.
Home Depot has lowered the price of Royal Oak lump to $9.99.
It grows on trees here at my place, oak, applewood, never ending supply.
Mexican inspired dry rubbed pork back ribs to celebrate the holiday.
We use almond and peach normally. Both very mild smoke
Question: how do you like your ribs?
Proper for us is firm with some give to them however we find guests prefer “fall off the bone”
I like them to pull away from the bones, but not to the point of falling apart or being mushy.
Ribs 2 1/2 hours in along with 4lbs of Canadian Bacon
