I got them from Porter Road. A little spendy at $75, worked out to $10.50/lb. But stupendous quality, so I'm OK with it The only decent in-person meat places near me are my nearest Wegmans, and Springfield Butcher, just south of the 95/395/495 mixmaster. Good stuff there and helpful folks on staff.
Hey, one lesson learned: this was a good example of why leaving the membrane on beef ribs is worth doing. Had I removed it, I believe that mountain of beef would have literally toppled right off those bones. I mean they came away from the meat with the slightest tug. I've seen it recommended either way, in contrast with pork ribs where it's universally recommended to remove, and I've left it on the three beef racks I've now done, and that'll be SOP for sure.
Here's the remainder of the rib cook, before I go put a couple highlights in SUWYC. They turned out spectacularly well, could not have been happier. I did get a few showers but the ol' patio-table umbrella trick kept things dry. They took a bit under 9 hours, followed by a little under two hours resting wrapped in butcher paper in a faux cambro. My lovely bride prepared some roasted red taters & onions, sauteed some shrooms & O's, and whipped up some Cheddar Bay biscuits from a Red Lobster mix, and those sides all rocked. Everybody cleaned their plate!
Edit: Forgot to mention the temperature! I ran the Pit Boss on its "smoke" setting for the first hour, with temps in the 110's F, then set it to 250. About six hours in, it looked for all the world like it was stalling, so I boosted to 275, which made it start to ramp up quicker than I wanted, so backed it off to 250 again after about an hour. And damn if it didn't flatten right back out, so I said heck with it, ran it at 275 the rest of the way. I'm tacking on a screengrab of my Meater+ temperature plot after the pics.
A little over 8 hours in:
Wx mitigation:
It's a wrap!
It's not dead, it's restin'.
The knife is "for indication only"... I simply tugged the bones away, leaving a hunka meat...
...that I just sliced up.
The Stag's Leap cab went splendidly with the meal.
Last edited by DaveD; December 19, 2021, 08:38 AM.
Sounds like ya may havedta shift gears, some, WX dependent...
Don't worry, overmuch, Amigo: Yer still gonna arrive at yer intended Destination...
An We'uns is still right here, every step of th way, if ya run into any kinda snag, or conundrum sorta thingy.
I also enjoy a little crisped up fat, it was Th Treat, growin up, in a family of 11 kids, an was Highly Prized, kinda like th cabbage heart was...
That bein said, I'd skin it on down, 1/4" or so, use th extry fat fer other useful purposes...many of which have previously been mentioned, an or elabourated upon...
Last edited by Mr. Bones; December 18, 2021, 10:23 PM.
The only decent in-person meat places near me are my nearest Wegmans, and Springfield Butcher, just south of the 95/395/495 mixmaster. Good stuff there and helpful folks on staff.
Last edited by Mr. Bones; December 18, 2021, 10:23 PM.
Leave a comment: