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2021 Meat-Up In Memphis Canceled

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Finally scored some dino ribs

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  • grantgallagher
    Club Member
    • Feb 2018
    • 1141
    • NJ

    Finally scored some dino ribs

    https://porterroad.com/collections/b...ucts/dino-ribs

    Usually by the time i get round to ordering these are out of stock again but i managed to get them and they should be delivered today. Apart from online, these are impossible to get around here. Im sure the price tag is over kill but i figure its worth it to try them. Really hope they live up to my expectations.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6320
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    Can't wait to see how they come out. Cooking on...โ€ฆ?

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      they will be done on my kettle with SnS and pit viper...pretty much my only cooker for low and slow.
  • JoeSousa
    Club Member
    • Sep 2016
    • 975
    • Spokane, WA
    • Weber 22" (4 of them)
      Weber Ranch
      Weber 26"
      SNS Kettle
      PK Grill (40+ years old)
      Weber Jumbo Joe
      Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
      Slow n' Sear XL (2)
      Slow n' Sear

      http://completecarnivore.com is my site

    #3
    Done on my 26 inch kettle with the SNS. There was a much larger vein of fat running through them than other beef ribs I have made. 3 of the bones were great but the other 3 had too much fat in the middle to really eat well. Everything else was great but that big vein of fat kind of turned me off. Porter Road told me they heard from a few people talking about how they were too fatty. I will probably give them another shot though.

    Click image for larger version

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    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      JoeSousa good to know. Will be interesting to see if its the same. My wife will hate them if thats the case.
  • Steve B
    Club Member
    • Jun 2016
    • 3163
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #4
    grantgallagher where in Jersey are you? I'm in Rockland County NY. I have 2 sources for plate ribs near me if I can help in the future.

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      Steve B im in middlesex county, monroe. Just south of the rutgers area. I might take you up on that for a special occasion where i am looking to pick up for a gathering or a bunch of people.

    • Steve B
      Steve B commented
      Editing a comment
      grantgallagher No problem. Would just need a little heads up.
  • RonB
    Club Member
    • Apr 2016
    • 13517
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #5
    I bet you are gonna love 'em.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10960
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
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        Thermoworks MK4 (Orange)
        **************

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        Bayou Classic 44 qt Stainless Stock Pot
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        Digi Q DX2 (Medium Pit Viper Fan)
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        ********************************
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        **************************

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        Global
        Shun
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        *******
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        Lone Star Grillz 24 X 48 Offset

      #6
      Nice find Grant! You will love this cook, these are one of my favorite things to cook! Looking forward to seeing the results!

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5555
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36โ€ Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #7
        Those are gonna be good!

        Comment

        • grantgallagher
          Club Member
          • Feb 2018
          • 1141
          • NJ

          #8
          Click image for larger version

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          Comment


          • grantgallagher
            grantgallagher commented
            Editing a comment
            So far so good. About 4 hours into the cook. Decided to go a little different. Dry brined over night, rubbed in franks red hot then coated with a mix of black pepper, and fresh rosemary, chives, and basil from my garden that i blended up.
        • grantgallagher
          Club Member
          • Feb 2018
          • 1141
          • NJ

          #9
          I do have a question. This is the first time ive cooked these. My gut feeling is they have enough fat to survive without wrapping...but wondering if most do or dont?

          Comment


          • Red Man
            Red Man commented
            Editing a comment
            I follow the same guidelines as brisket. I use a kettle with SnS and cook 250-275. In my cooker the bark gets a bit hard if I donโ€™t wrap. I prefer wrapping with butcher paper at around 180 IT.

          • grantgallagher
            grantgallagher commented
            Editing a comment
            Red Man i find that a lot too which is why i typically wrap. I just checked them though and i dont think its going to the case this time. IT of 173 and feel great

          • 58limited
            58limited commented
            Editing a comment
            I don't wrap mine - at 250*-275* they are usually done in 5-6 hours and are like the fatty end of a brisket, but with more fat.
        • grantgallagher
          Club Member
          • Feb 2018
          • 1141
          • NJ

          #10
          Ok. These are fantastic. One of my highlight beef cooks for sure. I wish they were easier to get/cheaper.

          Click image for larger version

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          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            Bullseye baby! Whats the address, lemme get my hat, i'm on my way!

          • Troutman
            Troutman commented
            Editing a comment
            I think you overshot them. Wrapping will do that, make them pot roast like and shredded. Iโ€™m sure they still tasted really good. Did you encounter that vein of fat?

          • grantgallagher
            grantgallagher commented
            Editing a comment
            I did not encounter that fat vein Troutman . They were def more fall off the bone than i wanted but live and learn. Still delicious.
        • Willy
          Charter Member
          • Apr 2015
          • 1915
          • High Desert of the Great Southwest

          #11
          Ya got me hungry!

          Comment

          • texastweeter
            Club Member
            • Jul 2017
            • 2932
            • Republic of Texas

            #12
            good call on the hot sauce slather. I use it as the binder on all my smoked beef (sometimes I use warsh-yer-sister sauce if I'm serving wusses). Gold star from be brother! You have right there my favorite hunk o meat!

            Comment

            • Steve B
              Club Member
              • Jun 2016
              • 3163
              • Rockland county New York
              • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                Yoke Up custom charcoal basket and a Grill Wraps cover.

                22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                Napoleon gas grill (soon to go bye bye) rotting out.

                1 maverick et-733 digital thermometer - black
                1 maverick et-733 - gray
                1 new standard grilling remote digital thermometer
                1 thermoworks thermopen mk4 - red
                1 thermoworks thermopop - red

                Pre Miala flavor injector
                taylor digital scale
                TSM meat grinder
                chefs choice food slicer
                cuisinhart food processor
                food saver vacuum sealer
                TSM harvest food dehydrator

              #13
              Oh hell yes!!!!
              Those look delicious.
              Great work my brother ๐Ÿ‘Š๐Ÿ‘Š.
              What did those puppies cost you?
              If I can can get them cheaper for you Iโ€™d be happy to help.

              Comment


              • grantgallagher
                grantgallagher commented
                Editing a comment
                It was 90 bucks for almost 10lbs from porter road. Def not something ill be doing regularly but it was worth it. Im stuffed, got the meat sweats...all the signs of a good cook, lol.

              • Steve B
                Steve B commented
                Editing a comment
                grantgallagher I think RD price is around $7.50-8.00 a pound. And Porter Road is probably prime where as the ones I can get a superior angus.
            • chrisjen
              Club Member
              • Jan 2016
              • 5

              #14
              I've been able to buy the whole plate short ribs from Sam's Club website and they ship them to my store, a little expensive but by far my favorite thing to cook!!

              Comment

              • Bkhuna
                Club Member
                • Apr 2019
                • 639
                • Merritt Island Florida

                #15
                Yaba Daba Doo!

                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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