I love beef ribs and make my own, both the dino type and plate ribs. But I've always wanted to try the huge ribs from Louis Mueller near Austin, who are reputed to have the best beef ribs in the country.
I succumbed to a Goldbelly discount combined with another $20 offer after abandoning my shopping cart. Still, the cost was $185 for a 4 lb portion that turned out to be two bones. Mueller charges around $28/lb onsite, so I'm paying about $70 more for the Fedex overnight. Cheaper than flying to Austin.
They arrived yesterday well packed in a foam cooler and ice, still frozen. The ribs were well wrapped and sealed in a plastic bag. Today I made them, following their instructions to put the sealed bag into a large pot of boiling water for 25 minutes. I should have left it in a lot longer as the inside was not hot enough. But I ate slices from the outside and they warm.
So what's the verdict? Yes, they were the largest ever, and the seasoning was terrific- heavy on the pepper with a soft crusty black coating. The meat was very good, although parts were a bit chewy, perhaps undercooked before being shipped.
Had a good beefy taste and enjoined it very much. Improved with some Black Swan BBQ sauce to counter the slightly dry interior. I'd rate them an 8.5/10. In fairness, they are probably better at the restaurant. I've used Goldbelly for a few things, including pastrami from Katz's and generally they do a good job, but definitely something is lost in transit. Would I do it again? No. Would I recommend it to others? Not at this cost.
I succumbed to a Goldbelly discount combined with another $20 offer after abandoning my shopping cart. Still, the cost was $185 for a 4 lb portion that turned out to be two bones. Mueller charges around $28/lb onsite, so I'm paying about $70 more for the Fedex overnight. Cheaper than flying to Austin.
They arrived yesterday well packed in a foam cooler and ice, still frozen. The ribs were well wrapped and sealed in a plastic bag. Today I made them, following their instructions to put the sealed bag into a large pot of boiling water for 25 minutes. I should have left it in a lot longer as the inside was not hot enough. But I ate slices from the outside and they warm.
So what's the verdict? Yes, they were the largest ever, and the seasoning was terrific- heavy on the pepper with a soft crusty black coating. The meat was very good, although parts were a bit chewy, perhaps undercooked before being shipped.
Had a good beefy taste and enjoined it very much. Improved with some Black Swan BBQ sauce to counter the slightly dry interior. I'd rate them an 8.5/10. In fairness, they are probably better at the restaurant. I've used Goldbelly for a few things, including pastrami from Katz's and generally they do a good job, but definitely something is lost in transit. Would I do it again? No. Would I recommend it to others? Not at this cost.
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