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Tonights Beef Ribs

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  • Huskee
    commented on 's reply
    "Now, you ARE aware--- "

  • _John_
    commented on 's reply
    Not sure you're really Penske material.

  • David Parrish
    commented on 's reply
    I do have fond memories of the HEB by our house when we lived in San Antonio. Central Market was nice too but an hour from our house in the 78258 zipcode. We didn't go to CM often.

  • PenskeFile
    commented on 's reply
    I see what you did there...

  • PenskeFile
    commented on 's reply
    Yes sir - just north of Austin in Georgetown. Love my HEB!

  • mtford72
    replied
    HEB? Saltlick? You must be in the San Antonio / Austin corridor!

    Leave a comment:


  • _John_
    replied
    looks amazing

    Leave a comment:


  • smarkley
    replied
    Ahhh my favorite ribs! BEEF!!! They look great Penske!

    Leave a comment:


  • cdd315
    replied
    Looks good Penske! Beef ribs are one of my faves Salting and putting them on frozen I think would have worked too. Doc Blonder does that with briskets .. I can't see why it wouldn't work with ribs too.

    Leave a comment:


  • PenskeFile
    started a topic Tonights Beef Ribs

    Tonights Beef Ribs

    My Pitmaster IQ110 arrived earlier today and of course, I was very excited and wanting to do a test cook. At first I was going to just use some old Mesquite charcoal that I had laying around which my wife bought a few months ago before I told her to stick with the Kingsford Blue

    Then I remembered that I had some beef ribs in the freezer that I picked up at HEB over the weekend when I bought a pork shoulder. The package was labeled something like "Finger Ribs - Beef" and it was only about $8.00

    When I got home, I googled this description and didn't really come up with anything, so I don't really know what they are other than beef ribs that are cheap! We used to get the beef ribs at the State Line restaurant in El Paso when I was kid and that was always one of my favorite special occasion meals.

    So, before starting to hook up the IQ110, I set the frozen ribs in my sink in the hottest water I could draw. I know that's not a Meathead approved defrost method, but what else could I do?

    Once the IQ was installed (a snap) I added some charcoal and one lump of hickory. I rubbed the ribs down with salt, mustard and Salt Lick rub. I had to fiddle with the settings twice during a four-hour cook, but I am REALLY pleased with the IQs performance. Rather than drill a new hole for the manifold, I removed the propane starter on my Weber performer (since I use a gas grill sideburner) and installed the manifold there.

    The meat is "resting" now, but it looks pretty good. Not enough the feed the family but they'll make one hell of an appetizer!
    Click image for larger version

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