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Beef rib bones

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  • racertrader
    Club Member
    • Jan 2016
    • 27

    Beef rib bones

    Afternoon all...prepping my rib roast (waiting on the dry brine), and now I have my bones (plus a little meat on the fat cap). Now what? Should I roast them, or make a thin gravy? I tried to find the gravy recpe MH mentions, but didn't have any luck. Thanks
  • racertrader
    Club Member
    • Jan 2016
    • 27

    #2
    ....and never mind. just found the recipe. Is this a great place or what? :-)

    Comment

    • racertrader
      Club Member
      • Jan 2016
      • 27

      #3
      ....but if I did roast them, any suggestions? :-)

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3660
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        What I normally do is cut most of the meat off the bones (I use that to make hash on Dec 26th). Then I broil the bones (or hit them with direct heat on the grill if I’m doing something there). Once I have a great Maillard reaction on all the sides of the bones, I use them for making my gravy ....... once the gravy is made, I save the bones for the dogs.

        Comment


        • lonnie mac
          lonnie mac commented
          Editing a comment
          Poor dogs don't get no meat!

        • ecowper
          ecowper commented
          Editing a comment
          lonnie mac they seem to be totally happy with those bones brother
      • lonnie mac
        Club Member
        • Jul 2016
        • 1352
        • Bacliff, TX
        • Motovlogging for the freedom of old Hippies...

          https://www.youtube.com/c/LonnieMac

          Home of Brutus Ten!

          http://www.alenuts.com/Alenuts/Alenuts.html

          Pits:

          Weber Performer Deluxe W/ SNS, Craycort CI grates

          WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

          Texas Original Pits Offset Smoker

          RecTec 590

          WSM 18" W/ Upside-down door mod

          Camp Chief Flattop, The big one...

          Weber Genesis II S-335

          Texas Fire Pit

          Thermos:

          Maveric's Most all of em...
          FireBoard W/ Fan Control, GURU Fan
          ThermoWorks, most all of em...
          Meater

        #5
        I usually just throw them back on the grill a bit. Not caring about med-rare at that point. I want some crunch. Usually when I am done gnawing on a bone the ant's don't even want nothing to do with it.

        Comment

        • racertrader
          Club Member
          • Jan 2016
          • 27

          #6
          thanks guys...good tips. I ended up roasting them.

          Comment

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          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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