Upper Choice, Bone-In Beef Short Ribs...My BBQ Trailer Loan Application

[PaulstheRibList]

Well, I'm almost done figuring out how I want my Vending/Catering trailer rigged out, and it's time to go get the funds from my banker friend. He's eaten some Q from us before, a good B+ effort on Brisket.

Time to blow him out of the water!

And the meat to do just that is...Beef Ribs! Bone-In Beet Short Ribs, from 1855Beef.com to be exact. Already 3.5 weeks aged from the plant (upside reading fun.)


They come with a pair of 3-Bone Slabs in a cryovac pack. Here is the top...


And Bottom.


Washed and sliced.


There might be a little marbling in there somewhere... (pics turn upside down when they load on here, and I get tired of wasting time spinning them and resaving them in photoshop, sorry.)


And apply the Salt and 3BR (Big Bad Beef Rub). I'm cooking 3 ribs for practice today, along with some pork spares. I'll leave the other 3 dry brining. (Well, my BBQ Apprentice came by to cook some beef ribs, so I shared the ones I had already prepped so he could get them done earlier.)


And on the pit, the Jambo Backyard burning up some Hickory.


Now, we tend the fire and wait.

I'll type out my business plan while my beautiful wife takes a nap. And the beef ribs soak up the barbecue magic.

[Jerod Broussard]

That is about 150,000 wurt!!

[PaulstheRibList]

We'll only need half of that!

[Jerod Broussard]

Then congratulations.

[richinlbrg]

LOOKS GREAT, PaulstheRibList !!!

Good luck and Godspeed!!

[PaulstheRibList]

Here's the 2.5 hour update:

[HorseDoctor]

Lookin good!!!! Tight on schedule! Carry on! Good luck!

[fuzzydaddy]

Those are coming along nicely. All the best to you on your trailer & loan, and much success and fun. You WILL do well!

[PaulstheRibList]

#HeavyOntheFun #AndProfitsRHandyToo

[PaulstheRibList]

I put the Beef Ribs on at 1. These were the thinner of the two racks that I cut; only one rib had the traditional slab on the top. Ran the Jambo about 275-300 on the Tel-Tru, though the temp/fire did dip when it rained, and when I went to the store.

Pulled the thinner 2 at 6 (5 hours) and the thicker one at 7 (6 hours). (Resaved the pic flipped, can't get it to turn over...sorry)


Here is the thick one:


The thick rib was really good, but could have used a little longer on to get that fat rendered just right! I would have left it in a little more, but it was suppertime!


The thin ribs were the best bites of the day! Fat was rendered perfectly, and the bark was wonderful. LOVED IT!


Also put on a couple racks of Spares, with my normally generous coating of Memphis Dust. The rib tips are in there to, along with my new fav way to do chicken - Legs! With Cherry. So Pretty Ribs!!!


I think I enjoy St. Louis Cut Spares more every time I eat them!


Had one of our friends over to sample, enjoy and take a bunch home!

More Beef Ribs later this week!

[Jerod Broussard]

So nice. So nice. So nice.

[PaulstheRibList]

I'm trying to send smoke signals over to Jasper...can you smell them?

[Huskee]

You'll just have to take the pics upside down, outsmart that there digital gnome.

[PaulstheRibList]

Exactly!

[DWCowles]

Am I a friend? Can I come over and sample them? 🙂

[Huskee]

Methinks a 10-12hr drive is worth it for PTRL's products

[DWCowles]

I will look you up next time I'm in Louisiana

[PaulstheRibList]

Maybe we should have thePit meetup...In Lake Charles!

[DWCowles]

I'm in

[scottranda]

I look forward to your Jambo posts! I smile when I see you started a thread, then click on the link. Never disappointed with the pictures of the food. I've been working on my wife for a Jambo. Holding out hope for someday!

[scottranda]

Your food looks phenomenal!

[PaulstheRibList]

Thank you, sir! I like cooking on the Jambo the most. Just wish is were 8x bigger!

[PaulstheRibList]

I didn't want to start a new thread, but today's briskets were super fun and I wanted to share.

My nephew is off to Rome for THREE YEARS on his training to be a Catholic Priest. We had a celebration party at his house, and I, of course, volunteered to bring some Barbecue...

(Yes, he's standing on the ceiling...he's a Priest-In-Training, after all.)


I had 3 Briskets in the BBQ Fridge, all in the beautiful Wet-Aging rotation. One 1855Beef.com, and 2 Iowa Beef Packers Choicers. Here is the 1855Beef.com really pretty 12 Pounder, 8 weeks wet-aged, and coated with a generous portion of 3BR...Yes!


And onto the Jambo about 10:30 at night. Hickory fire in the box.


About 8 this morning...Looking good! OK, I missed my 4 am FireCheckWakeup. So, the pit was about 150 when I got up at 6 something, and I refired and got her going good. I wrapped them in Butcher Paper at this point.


My Apprentice went and pulled them about 11 am. Looking GREAT! Put them in the CVAP at 170 degrees until we left for the party at 6.


The guests were hungry when we got there a little late, and I think they got hungrier when they saw and smelled what I was bringing to the #BarbecueFunOMeter. Can you blame them? Just look at that Gorgeous Bark!!!


I was in a hurry to prep them, so I pulled from the fridge, trimmed, salted, oiled, rubbed then put on the pit. If I have time, I like to let the salt dry-brine and put them on the pit fridge cold, to help that pretty pink ring get brighter. THey were still quite cool when I put them on, the trim taking a half-hour or so. The Smoke Ring was still pretty!


Here is my favorite pic of the night. One of the Briskets was big, about 19 pounds, and the point on it was HUGE! I separated the point and flat so they would cook about the same time as the smaller briskets. The Point slices were beautiful!

Here at #theRibShack, we like to ask, "And why do we smoke brisket, again?" Then respond in unison, "To Eat the Point!"

Congratulations Levi!

[CeramicChef]

Killer cook! Kudos and congrats to you! Any leftovers you'd care to share?

[PaulstheRibList]

CeramicChef, there were leftovers! The best of which was the thickest part of that huge point to slice up! Levi is having a party with his friends tonight, and I'm sure there will be nothing left after that!

[MrJohnMes]

It looks delicious, you guys are great. I just have to try it. By the way I also wanted to take out a loan for a meat trailer. I think this is still popular and the demand will be quite big, but many banks refuse me, although my credit history and FICO are fine. Banks are afraid that this business will not pay off quickly and may fail, although I am sure the opposite is true. A friend advised me to seek help from paydayinusa and it really helped. Now I have my own meat trailer and it makes enough money. I think to buy another one so that there are more of them in the city, and not just in one place.

[ItsAllGoneToTheDogs]

quite the random way back post to make your first post on... but, Pauls journey is a great read and this is the better thread to follow it on https://pitmaster.amazingribs.com/fo...ckbarbecue-com