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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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Think beef back ribs don’t have much meat?

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1270
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    Think beef back ribs don’t have much meat?

    Click image for larger version

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1270
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    #2
    OK, to be fair that was a slice right through the meaty parts...

    Comment


    • Texas Larry
      Texas Larry commented
      Editing a comment
      Yeah, generous butcher🤣!
  • klflowers
    Club Member
    • Sep 2015
    • 3330
    • Tennessee

    #3
    Beefy goodness right there.

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      Pretty good beefiness as well!
  • Blues1
    Club Member
    • Mar 2020
    • 331
    • SC
    • Steve

      RecTec RT700, Weber Genesis 2

    #4
    Amen. Cooking short ribs tomorrow

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15146
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
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        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
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        • Weber 22" Original Kettle Premium (copper)
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        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
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        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #5
      I love beef back ribs, I kinda prefer them to shorts. They're cheaper, they're usually sitting there because no one else wants to mess with them, and they cook up gloriously!

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Also not as much fat.
    • ScottyC13
      Club Member
      • Jul 2019
      • 531
      • Boston Area
      • Name: Scott, Chemical Engineer

        Equipment:
        Weber Genesis
        Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
        Thermoworks Smoke (2)
        Thermoworks Thermapen (2)
        Thermoworks IR (1)
        Maverick IR (1)
        Penzey's Spice rack with loads of spices

        Hobbies:
        Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

        Want to get into BBQ and Smoking.

      #6
      fracmeister How long was the cook for those?

      Comment


      • fracmeister
        fracmeister commented
        Editing a comment
        sous vide 36 hours. smoke about 3

      • ScottyC13
        ScottyC13 commented
        Editing a comment
        Thanks
    • HouseHomey
      Club Member
      • May 2016
      • 5311
      • 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 36” 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
      Oh man!!! Look at those!!!

      Nice, I need some of that!!

      Comment

      • rodkeary
        Club Member
        • Jan 2017
        • 201
        • Pacific Northwest
        • Weber Genesis
          Bradley Smoker

        #8
        In a previous life I worked for Keg Restaurants. Very popular in Canada and a few scattered around the U.S.

        one of the menu items was prime rib which we cooked in a convection oven. We cooked it bone-on but removed the bones before portioning and serving. We saved up all the bones and on Sunday we had a “all you can eat Keg Bones” special. Price was $8.95. All we did was cut the rack into single bones, pour BBQ sauce on top and bake. I think the portion was 3 bones served over a rice pilaf.

        I honestly cannot ever remember anyone asking for more, ever though it was all you can eat.

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Was that because people didn't like them? Or because 3 was plenty? I, personally would have loved them and would have ordered more, most likely. I made a prime rib this year on new year's day. I took the bones off after cooking and saved them. A couple days later I broiled them and sauced them and had them for lunch. Sooooo good!
          Last edited by Dewesq55; March 25, 2020, 04:15 PM.
      • rodkeary
        Club Member
        • Jan 2017
        • 201
        • Pacific Northwest
        • Weber Genesis
          Bradley Smoker

        #9
        I think it was because 3 was enough. We sold out every Sunday and there were a lot of repeat customers who knew they had to get in early if they wanted the “Keg Bones” special. It was back in the ‘80’s and the Keg at that time also included a salad bar with every entree.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7271
          • Tejas, Where Else?

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #10
          Where'd you find those fracmeister ?

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            He mentioned in another thread that he cut them off a standing rib roast himself.
        • CaptainMike
          Club Member
          • Nov 2015
          • 2511
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #11
          Yummm!!!

          Comment

          • Arizona Packer Backer
            Club Member
            • Mar 2020
            • 10

            #12
            Clearly I need to read up on sous vide, because those ribs look amazing!

            Comment

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            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
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