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Beef ribs
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Club Member
- Dec 2016
- 210
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INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
SMOKERS AND GRILLS- Smoke Vault 24"
- Char-Broil 30" Vertical Smoker
- Weber 22" Original Kettle Premium (copper)
- Gourmet Cooking Patio/Tailgate Grill
ACCESSORIES & THEMOMETERS- Anova 800 watt Precision Cooker
- Thermoworks Smoke
- Maverick ET-733, black
- Thermopop, orange
- Thermoworks Gateway
- A-Maze-N Pellet Tray
FAVORITE CUTS- Spare Ribs
- Lamb
- Brisket point
- Wings
- Ribeye Cap
FAVORITE DRINKS- Parish Canebrake
- Parish Reve Coffee Stout
- Abita Strawgator
- Abita Andygator
- Abita Macchiato Expresso Milk Stout
- Crown Royal
- Bulleit Bourbon
- Eagle Rare
- Belle Meade - Cognac Cask Finish
- Belle Meade - Sherry Cask Finish
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Club Member
- Dec 2016
- 210
-
INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
SMOKERS AND GRILLS- Smoke Vault 24"
- Char-Broil 30" Vertical Smoker
- Weber 22" Original Kettle Premium (copper)
- Gourmet Cooking Patio/Tailgate Grill
ACCESSORIES & THEMOMETERS- Anova 800 watt Precision Cooker
- Thermoworks Smoke
- Maverick ET-733, black
- Thermopop, orange
- Thermoworks Gateway
- A-Maze-N Pellet Tray
FAVORITE CUTS- Spare Ribs
- Lamb
- Brisket point
- Wings
- Ribeye Cap
FAVORITE DRINKS- Parish Canebrake
- Parish Reve Coffee Stout
- Abita Strawgator
- Abita Andygator
- Abita Macchiato Expresso Milk Stout
- Crown Royal
- Bulleit Bourbon
- Eagle Rare
- Belle Meade - Cognac Cask Finish
- Belle Meade - Sherry Cask Finish
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Feb 2016
- 134
- Clarksville, TN
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JonnyB
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Old Country BBQ Pits Over and Under stick burner
Masterbuilt Gravity 800 charcoal smoker
3 Embers gas grill
Custom built charcoal grill from my grandfather
Inkbird IHT-1P and IBT-6XS thermometers
Those are the back ribs. Most of the meat has been trimmed off except for what remains between the bones. Obviously not as meaty as the short ribs, but still tasty.
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Club Member
- Feb 2016
- 134
- Clarksville, TN
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JonnyB
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Old Country BBQ Pits Over and Under stick burner
Masterbuilt Gravity 800 charcoal smoker
3 Embers gas grill
Custom built charcoal grill from my grandfather
Inkbird IHT-1P and IBT-6XS thermometers
From themeatsource.com: "Beef back ribs come from the rib section consisting of ribs 6 through 12, it is basically the bones removed from the prime rib roast. Because beef ribs come from the prime rib they will be tender and flavorful."
That explains why so much meat has been trimmed off: more profit for prime rib than back ribs.
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