Whitefeather Meats is located an hour from where I live. It’s the home of the Bearded Butchers. Me and a friend of mine have made a couple of trips there and have picked up some incredible meats. They get all of their live stock from 5-6 local farms. It’s all brought to their butcher shop and slaughtered there and all the processing is also done there on site.
I posted my Tri-Tip that I got from them on the SUWYC Volume 24 thread. The Tri-Tip was so good.
The Hamburgers I got from them were great. Had a "chunky" grind so they were great steak burgers.
Their sausage links also have a course grind. I got a couple packs of their cheddar and jalapeño links and cooked them up at work on the Warehouse Weber and everyone loved them.
I have never done Dino Ribs, so last time I was there I got a 5.5 lb. three bone rack. It did have all of the fat cap removed.
I seasoned them Friday evening liberally with the Bearded Butcher Black seasoning.
Got up Saturday morning to this Garbage!
I fired up the Grilla OG and set it to 265 in Pro Mode. It took 20 minutes to come to temperature and the ribs went on.
Don’t let the little sun kiss fool you. It was COLD!
After 3 hours I took a little peak.
I let them smoke for another hour and then I turned the rack around and closed back up the OG.
After 7.5 hours they were temping at 185-190 degrees so I decided to wrap them for the last hour or so.
The bark was looking awesome but it was a bit hard for my liking so that’s why I decided to wrap at the end.
After 1.5 hours wrapped on the OG they were temping at 200-205 degrees and were quite tender. I put them in my Coleman Party Stacker cooler with a 2 cup measuring of boiling water to rest for 1 hour. This was done on the kitchen counter instead of outside in my cooking center since it was still pretty cold.
The bones fell right off when I sliced up the ribs. I served it with cheesy potatoes, creamed spinach and a couple Labatt Blue.
The Bearded Butcher’s Black seasoning was really good. It went great with beef. I’ll be using it on my next chuck roasts that I smoke.
It was a tale of two parts for the rib. The top part was full of flavor and tender but not too tender. Even though it looks juicy in the picture it was just OK. Now on the other hand the rib meat below the fat vein was some of the best beef I ever cooked. Great texture, super juicy and full of flavor.
I’ve removed the top part of the other two ribs and have frozen them for later use. I’m thinking of making burnt ends with them.
The remaining meat below the fat vein was warmed up in a pan this morning and served with over easy eggs and a pan fried cheesy potato hash brown / pancake hybrid.
I posted my Tri-Tip that I got from them on the SUWYC Volume 24 thread. The Tri-Tip was so good.
The Hamburgers I got from them were great. Had a "chunky" grind so they were great steak burgers.
Their sausage links also have a course grind. I got a couple packs of their cheddar and jalapeño links and cooked them up at work on the Warehouse Weber and everyone loved them.
I have never done Dino Ribs, so last time I was there I got a 5.5 lb. three bone rack. It did have all of the fat cap removed.
I seasoned them Friday evening liberally with the Bearded Butcher Black seasoning.
Got up Saturday morning to this Garbage!
I fired up the Grilla OG and set it to 265 in Pro Mode. It took 20 minutes to come to temperature and the ribs went on.
Don’t let the little sun kiss fool you. It was COLD!
After 3 hours I took a little peak.
I let them smoke for another hour and then I turned the rack around and closed back up the OG.
After 7.5 hours they were temping at 185-190 degrees so I decided to wrap them for the last hour or so.
The bark was looking awesome but it was a bit hard for my liking so that’s why I decided to wrap at the end.
After 1.5 hours wrapped on the OG they were temping at 200-205 degrees and were quite tender. I put them in my Coleman Party Stacker cooler with a 2 cup measuring of boiling water to rest for 1 hour. This was done on the kitchen counter instead of outside in my cooking center since it was still pretty cold.
The bones fell right off when I sliced up the ribs. I served it with cheesy potatoes, creamed spinach and a couple Labatt Blue.
The Bearded Butcher’s Black seasoning was really good. It went great with beef. I’ll be using it on my next chuck roasts that I smoke.
It was a tale of two parts for the rib. The top part was full of flavor and tender but not too tender. Even though it looks juicy in the picture it was just OK. Now on the other hand the rib meat below the fat vein was some of the best beef I ever cooked. Great texture, super juicy and full of flavor.
I’ve removed the top part of the other two ribs and have frozen them for later use. I’m thinking of making burnt ends with them.
The remaining meat below the fat vein was warmed up in a pan this morning and served with over easy eggs and a pan fried cheesy potato hash brown / pancake hybrid.
Comment