Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Mild short rib rant. Boneless short ribs vs actual short ribs.
Things should not be called that which they are not. Boneless short ribs
are not short ribs.
They are cut from the chuck. They are really very good. But they are just not short ribs. Short ribs are exquisite. Short ribs rival ribeye cap for flavor and tenderness,
What boneless short ribs are is a way for the meat manager to take a $4/lb piece of meat and turn it into 8 $12/lb pieces of meat. And hell, I can do that myself.
I hear you on that. I hate it when marketing takes money out of my pocket. And that’s what this is. Another is “boneless chicken wings”. What??? Just ticks me off.
And all this time I thought boneless chicken wings came from poor, boneless chickens that spent their brief lives lying around in heaps. Too macabre for Sunday morning? Sorry.
Their stuff is usually excellent. And if these had been labeled what they are, I would have been more than satisfied with the taste and texture. But yeah, I was in a bind and needed the meat, and the only chuckies they had were 7 bone roasts.
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.
Beef Short Ribs are fanstastic, to be sure! I so wish I could get them for $4 a pound. It's $7.43 a pound for Choice, by the case.
I've played with some boneless Short Ribs, and they were great! The rib is part of the big fun, and certainly a part of the Texas Barbecue pantheon of fame!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm actually a fan of boneless short ribs. They don't have those often thick layers of fat that actual short ribs have, a plus for the palates of some of my meat-fat-averse family members.
We particularly like them as delicious packets of pastrami, made the way David Parrish (of SnS Grills) describes. Super pastrami flavor on all 4 sides of each bite! Wowza! Here are some photos for your consideration:
Boneless short ribs are also an amazing component of the Milk Street Ragu Bolognese recipe that I use; it cooks in the oven for hours. Lots of rich beefy flavor and with appropriate amounts of fat in the sauce. It contains boneless short ribs, pork shoulder, and pancetta, and is absolutely delicious. It's my go-to ragu bolognese when making Milk Street's besciamella-layered lasagna (no mozzarella).
I get boneless short ribs at Publix, the only store around here who sells them, always in the $4 to $5 /lb range, and they usually only have one or two packs of them available at any time. So I get a couple of packs each time I go. I could place a special order for them, but I like choosing them by the slice or two to get the best selection. I'm a patient carnivore, after all.
Kathryn
Last edited by fzxdoc; December 12, 2023, 02:00 AM.
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