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Sneak peek: New Article- The Rib Cap, the Best Cut on the Steer
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Administrator
- May 2014
- 18992
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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- Nov 2014
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John "J R"
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When I first read the title I wondered what are we getting into now, Rib Carp. Then I reread it it & saw the pic. So, the conclusion is, never mind.
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Club Member
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- Rockland county New York
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Nice write up Meathead I’ve Taken the rib cap off a few times myself. Although it gives you a really nice flavorful and fatty steak. It does leave you with a much smaller eye of rib roast. So you do need to buy a much larger roast. But I guess that would also depend on how many people you are serving.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
There’s that third muscle, it’s a little circle on the bottom left of the roast in the photo. That’s pretty damn good, too. And the tail, that was cut off on the lower left, the part that isn’t fat is also awesome.
Just sayin’.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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That's an entirely new cut now in Costco. And other places as they figure what to do with their new found loot!
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This is bliss!
although as the masses start to figure this stuff out it ruins it for the rest of us with increased prices, scarcity of product, and now I’m worried about ribeye.... every restaurant will eventually start serving these as separate cuts and charging a premium for it....Last edited by Nate; January 8, 2018, 04:42 AM.
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Club Member
- Jan 2016
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- Chesapeake Va
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I did a wagyu cap from SRF for new years eve. Awesome cut, but yes its a lot of money for less than 2lbs of meat.
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
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